Stove Top Mac-n-Cheese

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded
Directions
Watch how to make this recipe.
  • In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

  • Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.4 834
I made this for 4th of July. My 78 year old father, who hates mac n cheese, loved it!! The only thing different I did was to add some jalapenos that I need to use. Delicious!! Will definitely make again. item not reviewed by moderator and published
Simple Rich Creamy Delicious!!!  I made this for my grandsons to accompany a family get together taco night and I couldn't quit eating it!!!  Very satisfying and a great perk is how easy it is- with on-hand ingredients!!  Will definitely keep this in my rotation of favorites. item not reviewed by moderator and published
I don't even like mac and cheese.  I made this recipe for my boys (2 and 4 year olds). It was super easy and delicious! I can't stop eating it.  Doubled the recipe as many reviewers have, except for butter, eggs and salt, due to personal preference.  <div>Good bye to boxed stuff and their cheese powder!!!</div> item not reviewed by moderator and published
I made it first my parents and brother, they hated it so I added more milk and cheese and added some garlic salt to replace the kosher salt . Turned out better item not reviewed by moderator and published
So I just made this but the cheese's texture came out kinda clumpy and chewy...does anyone know why? I liked the flavor but the cheese's texture didn't come out creamy. HELP. item not reviewed by moderator and published
Has anyone ever made this and kept it warm in a slow cooker?<div><br /></div> item not reviewed by moderator and published
This is quick, simple, easy and very tasty. LOVE THIS ONE!!!!<br /> item not reviewed by moderator and published
Fantastic mac and cheese! Will make again. item not reviewed by moderator and published
That was the worst recipe I've ever made. My god. item not reviewed by moderator and published
I follow the recipe fairly closely and it is excellent.  I use a 12 oz can of evaporated milk and I double all the other ingredients except I leave it at 2 eggs.  It takes longer than the 3 minutes for everything to meld together, but I just keep it on low to medium and it just works.  I've never had a problem with this recipe.  It also comes together quickly which is great because I am usually feeding hungry kids.  I normally use Tillamook shredded mild and sharp cheddar, but I have had friends use shredded American cheese with success as well. item not reviewed by moderator and published
<span>I've made this recipe several times. I always double it since my evaporated milk comes in a 12 ounce can and the pasta noodles come in a one pound box. My other major modification is to undercook the pasta (fusilli) in the boiling water. When I add the sauce, I very gently cook everything for another 10 minutes or so, stirring occasionally over a very low flame. The sauce thickens up considerably and does not become grainy. You can also add other flavors at this point, like sautéed peppers, bacon, tuna, etc.</span><br /> item not reviewed by moderator and published
For those having trouble with this sauce being grainy or any cheesy sauce for that matter, I've learned to keep heating up slowly until it becomes smooth, just needs more cooking stirring time, slowly reheating back to an almost boiling point with out burning, this can also work in a microwave, reheat a minute or 2 past the normal reheat temps and it should become smooth. Hope this helps item not reviewed by moderator and published
I was really excited to try this recipe but after making it EXACTLY as the recipe told me to I found it to be absolutely disgusting. It tastes like raw egg poured over buttered noodles. I actually feel sick. It's NOT creamy. It's NOT thick. Maybe the many modifications in the comments can save this gross recipe but I'm not going to waste my time again trying them. I'm not a fan of Kraft but I'm going to stick with Annie's Mac and Cheese. This is GROSS.<br /> item not reviewed by moderator and published
Loved this recipe, although I admit I did make a couple of adjustments because it was all I had at hand, but still loved it, and will definetely use this recipe again. I used dijon mustard instead of dry mustard and instead of using sharp cheddar I used mild.  item not reviewed by moderator and published
Delicious! Very good but also very rich. Only tip I'd say is make sure the heat is on LOW when melting in the cheese, or it'll become grainy and taste weird as some have pointed out.  item not reviewed by moderator and published
<span>The original recipe is gross.  </span><div><br /></div><div>I edited it to perfection:<div><br /></div><div>2 eggs</div><div>3/4 cup whole milk</div><div><br /></div><div>1/2 lb pasta</div><div>3 TBS Butter</div><div>6 oz Sharp Cheddar</div><div>pinch of Maldon Sea Salt</div><div><br /></div><div>Follow original recipe's directions.</div><div><br /></div><div>That's it!  I love the egg base rather than flour.  It's very creamy and delish!  The egg really makes a difference.</div></div> item not reviewed by moderator and published
I was excited to try this recipe because its homemade stovetop mac n cheese. It was AWFUL. I do not understand how this could be anyones go-to recipe. It was grainy and the taste was off. I should had stuck with the cheap boxed stuff...my 7 year old, who is a mac n cheese NUT, complained the whole time. Yep, not making this disaster of a recipe again.  item not reviewed by moderator and published
<span>After reading the reviews for this recipe, I was really excited to try it.  But, I think the naysayers here have the right of it.  I followed the recipe to the letter, and here are some of my findings:</span><br /><br /><span>1. Evaporated Milk:  For those complaining that the evaporated milk makes this dish sweet, please read your labels.  Buy evaporated milk that is unsweetened, and this should solve that problem.  If you can't find unsweetened evaporated milk, skip it and use cream.  That said, I am not exactly sure what evaporated milk brought to the dish.  Everyone who ate this noted the lack of creaminess that real cream and milk add to mac and cheese.  I don't think I'll ever use evaporated milk in my mac and cheese again.  This ingredient was a total miss in my opinion.   </span><br /><br /><span>2. Sauce Texture:  I used an Irish Cheddar from Whole Foods and the sauce turned out really grainy and not creamy at all.  I ended up adding some milk to mine to make it creamier, but it didn't help much.  I think this recipe would benefit from two or three cheeses, not just cheddar.  Something creamier like fontina would probably help. </span><br /><br /><span>3. Taste: This was way too bitter and sour, and lacked the creaminess of a bechamel-based mac and cheese.  I used Franks Red Hot and couldn't even taste it, as the mustard and grainy cheese masked that flavor.</span><br /><br /><span>Sadly, this one is a miss and did nothing but make my craving for mac and cheese worse.  </span> item not reviewed by moderator and published
Not my favorite but my boyfriend raves about it. Don't add extra cheese because the recipe as written is already super rich.  item not reviewed by moderator and published
I used whipping cream instead of evapoated milk, extra Texas Pete's and extra cheese. It was wonderful. My new favorite recipe.. Quick, easy, tasty. item not reviewed by moderator and published
I followed the recipe exactly and grated the sharp cheddar.  The hot sauce I used was Cholula.  The texture was great, but it was too sharp tasting and too mustardy and vinegary.  The whole dish seemed kind of bitter.  My son, a big mac n cheese lover would not finish his serving.  Since the texture was so nice and silky, I might try it again leaving out the mustard and hot sauce and using a milder cheese. item not reviewed by moderator and published
i tried this recipe and loved it.. i went exactly as stated excepted i added a heaping tablespoon of Sour cream.. my son loved it. i did use both eggs and the evap. milk.. it did not make it egg'y or sweet.  Make sure to use a good quality sharp cheddar and grate it.  Do not use pregrated cheese. item not reviewed by moderator and published
I only had 1 egg and used heavy cream instead of evaporated milk because i don't care for the taste of it. No hot sauce because my tongue is whimpy, no mustard because i really just wanted the taste of melted cheese not mustard cheese taste. It turned out better than any I've ever made, Creamy Cheesy, I definitely prefer egg to thicken rather than flour. Simple item not reviewed by moderator and published
I have been searching for my "signature" macaroni and cheese dish for years and years.  You know...that dish you're known for and always take to family gatherings and potlucks?  Anyway, I think I have finally found it!<br /><br />I prefer a very creamy mac and cheese and others I have made through the years have always ended up dry no matter what I did.  This one is super creamy and delicious.<br /><br />I did tinker with the recipe, though.  I used ONE egg instead of two because I'm not an egg fan and I didn't want the dish to taste too "eggy".  Also, I used REGULAR whole milk instead of evaporated milk.  Evaporated milk always tastes too sweet to me.  Finally, I cooked my egg/milk mixture over low heat until it reached 160 degrees.  While cooking I whisked constantly.  After the pasta was done, I strained the egg/milk mixture though a sieve to get out any egg that might have overcooked or curdled (and nothing did).<br /><br />Cooking the egg/milk mixture might have been overkill, but I wanted to be safe rather then sorry.  My husband just recovered from food poisoning after he ate an undercooked hamburger at a church cook-out.  If you are making this for a child, elderly person, pregnant woman, or someone who has a compromised immune system, I would recommend cooking the mixture as I did.  When my chickens begin laying, I won't be so worried about the eggs because home-grown eggs are so much safer than anything bought from the supermarket.<br /><br />My 10-year-old daughter loved this recipe and told me I "spoil her" with my food.  That really warms a mother's heart.<br /> item not reviewed by moderator and published
<p>This is my favorite Macaroni and Cheese recipe out there.  I find I need a little more evaporated milk than the recipe calls for - and I also use cavatappi instead of macaroni, which might be why I need a bit more of the milk.</p> item not reviewed by moderator and published
I don't know how this could be anyone's favorite Mac-n-cheese recipe.  The cheese sauce was too thick and cheesy and the sour aftertaste at the back of my throat was not pleasant.  I followed the recipe exactly, so I don't know what went wrong.  I will definitely go back to the recipe I was using before. item not reviewed by moderator and published
A word of warning for doubling or increasing the yield: unless you love the taste of mustard, I would recommend that you stay with the 3/4 tsp, use less, or eliminate the ingredient altogether since the mustard powder really serves to add color (using turmeric would be better since it doesn't overpower with flavor like the mustard does) .  Other than the tip above, this is the best recipe for stove-top mac &amp; cheese ever.  You'll never want to go back to that boxed stuff ever again after making this properly. item not reviewed by moderator and published
Love this. So easy, so good. I generally double it because evaporated milk comes in 12oz cans and pasta comes by the pound. It never goes to waste, though. If you're having issues remember to only cook noodles aldente, where they're a little stiff. And use good cheese.  item not reviewed by moderator and published
This came out a little too salty for me -- maybe the cheese I was using had more salt in it than the recipe anticipated? But if I were you I'd cut back on the added salt, then taste, then maybe add more. Otherwise really good. item not reviewed by moderator and published
I made this last night, and it was my very first attempt at homemade mac and cheese. I have to say it turned out AWESOME! Recipe is super easy to follow and has a really great flavor and creaminess to it. I did add cream cheese and a little extra evaporated milk to mine toward the end. Also used a little less cheddar than recipe called for, and instead, substituted pepper jack. Served with pulled pork on top. I will definitely make this again.  item not reviewed by moderator and published
This was very good. Creamy, cheese and plenty of good flavor. I put 1/8 tsp. of mustard, and it was still a little too mustardy for me. Next time I'll just leave the mustard out or just put a pinch.  item not reviewed by moderator and published
I used smoked gouda and added prosciutto. Holy cow, yum! I usually hate smoked cheese but it was great! item not reviewed by moderator and published
It was creamy, but way too much dry mustard! Next time I will add only 1/2 t., maybe even a 1/4 t. I'll also add only 8 oz. of cheese, and maybe a 1/4 t. of onion powder. Back to the drawing board trying to recreate boxed mac and cheese for my nine year old using fresh, whole ingredients! :/ item not reviewed by moderator and published
Best mac 'n cheese ever! But, oh, the calories....I doubled the recipe. Got in a hurry, and dumped in the eggs without mixing with the milk--but they didn't scramble or separate at all--creamy and amazing! Used all sharp cheddar. Next time I might use 1/2 Swiss and add bacon. item not reviewed by moderator and published
Filling and warm for a winter's night! I quadrupled the recipe and it did well. It was an easy recipe to follow. item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and deleted
This was the best macaroni and cheese recipe I've ever had. I prefer this over oven mac and cheese any day, oven mac and cheese tends to get too dry. It's very creamy and has great flavor. I didn't even add the dry mustard because I didn't have it on hand and people raved about it at my dinner party. item not reviewed by moderator and published
Not very cheesy. Next day ended up making additional sauce, Added 2 more cheeses, butter, pepper and more mustard powder. Tastes better, item not reviewed by moderator and published
I think I may have made a mistake by doubling the recipe, but I was very careful to follow instructions exactly. The eggs didn't scramble one bit, and it came out looking perfect and creamy. My husband and I couldn't wait to eat it, but the taste was just way to strong. I used all fresh ingredients purchased the day before, so I couldn't imagine why it tasted like something had soured in the process. Maybe next time I'll try using mild instead of sharp cheddar and a little less mustard as some have suggested. Either way, I'll never double it again, so much went to waste! item not reviewed by moderator and published
I've been making this for years--it's my go-to mac &amp; cheese recipe. Perfect and simple! I add the salt to taste at the end, and I've had success substituting regular jarred mustard for dry and using 8oz of extra sharp cheddar instead of 10oz sharp. Remember to cook the sauce gently for just 3 mins so the eggs don't scramble! item not reviewed by moderator and published
I tried to make this and it turned out great! the mustard was the right touch item not reviewed by moderator and published
I guess I did something wrong because this came out very sticky and gooey and much too salty. It took awhile for the cheese to melt and I think all the stirring caused the pasta starch to breakdown into the sauce. Very ugly and unappetizing. item not reviewed by moderator and published
This was so delicious and creamy! Much better than the boxed kind and took about the same amount of time. The only thing I will change next time is to leave out the hot sauce. The heat (which wasn't much) was just the right amount, but it added a flavor that I just wasn't particularly fond of. I feel a little sprinkle of cayenne or more pepper instead would be perfect! item not reviewed by moderator and published
I've made this twice now, and the same thing happened both times, eggs scrambling! I had it on the lowest heat, but it seems inevitable! I'll stick to the old fashion way and make a roux. I will say, the flavor is good. item not reviewed by moderator and published
This was awesome! Fast and easy! I will make this again. I put in paprika instead of hot sauce. Very yummy. I am a busy mom and this recipe was just what I needed on a busy night. Thank you Mr. Brown! item not reviewed by moderator and published
It was good, it came together so quickly that the main course wasn't ready yet so I had to let it sit for a while on the lowest setting. It went from a little runny at first to perfectly creamy, and then, a little too dry. But I had saved the other half of the can evaporated milk so I just kept stirring in a little at a time until it was creamy again. I only used an 8 oz bag of pre-shredded cheese and also threw in a little bit of leftover brie from the fridge. Very good and very easy recipe, but next time I may take my chances using heavy cream instead of the evaporated milk since I think it's a better product. I really liked that this sauce did not start with a roux, which never has the smooth consistency that I want like this does! item not reviewed by moderator and published
I was not a fan, the cheese took a long time to melt (yes, it was freshly grated) and the entire thing was a bit runny, except for the chunky cheese bits. I followed the recipe exactly, didn't add or omit anything and measured perfectly. It wasn't spicy, so for those of you that are leaving out the hot sauce/mustard, you don't need to. It's just not very good, in my own opinion. item not reviewed by moderator and published
I made this tonight just to try and I am fairly new to cooking dinner and I have to say that this hit the spot and was easy to make as well. Alton I will be happy to try other recipes. item not reviewed by moderator and published
This recipe has ruined me on Kraft! It takes the same amount of time and is so much creamier and delicious. Definitely shred the cheddar yourself instead of buying it pre-shredded. I didn't change a thing about this recipe; made exactly as is written and got rave reviews!! item not reviewed by moderator and published
Best stove top mac and cheese. I have made this many, many times with different types of cheese. My favorite- 4 oz gruyere and 6 oz extra sharp cheddar. Yum! item not reviewed by moderator and published
My mini me and I love it!!! It's our go-to stovetop mac recipe!!! Can't print?!?! Then write it down!!! My grandma still does... item not reviewed by moderator and published
I followed this recipe exactly and loved the flavor! However, my cheese turned sort of a gritty texture. Is there a reason for this? Still tasted good but would love a creamier texture. item not reviewed by moderator and published
So easy to make and very good too. item not reviewed by moderator and published
We made this tonight and it was a big hit! For those afraid of the hot sauce, it doesn't make it spicy. My 9 month old grand daughter even loved it. Yummy and quick! item not reviewed by moderator and published
This was so bad it was not even salvageable. No one ate any of it, and all 3 first bites were spit out. item not reviewed by moderator and published
I made this tonight (8/24/14), and it was PERFECT! Wouldn't change a THING...except omitted the hot sauce. My boyfriend and I are wimps in the spicy category :-) item not reviewed by moderator and published
My daughter loved this recipe. She doesn't like spicy food so I didn't put any hot sauce. I did add some broccoli to it though. item not reviewed by moderator and published
Does anyone know if leaving out the eggs is a viable option? My daughter is allergic so I can't use them. (Also rating 5 even though I haven't tried it yet to at least make up for some of the 1 star reviews for not being able to print...) item not reviewed by moderator and published
I didn't use mustard or hot sauce and everyone loved it. I served it at a party and a pot luck and it was entirely gone, even though I made a double batch! item not reviewed by moderator and published
Very good and easy! My boys loved it and went for seconds. I used french's yellow mustard since I did not have dry mustard and regular salt. I used both sharp yellow and aged white cheddar. I doubled the ingredients and made 1 pound of pasta and cooked ingredients together for few extra minutes instead of just 3 (don't think that's enough time for 4 eggs). Will definitely be making this again. item not reviewed by moderator and published
I luv this Mac &amp; cheese ...sub one chicken bullion for salt and pepper and use one egg because my husband don t like eggs ....this came out great ...thanx Alton brown item not reviewed by moderator and published
Super easy - all pantry ingredients - came together so quickly and my kids LOVED it. Even my husband, who dislikes mac &amp; cheese, loved it. I would make this again in a minute. item not reviewed by moderator and published
I skipped the hot sauce and added andouille sausage instead. Very easy to make. Nice and creamy, might add some veggies next time. item not reviewed by moderator and published
For those of you who are having print issues, stop rating this recipe a 1 star. Just because you do not know how to use CTRL+P does not mean you do not like the food. At least talk about the food and give a valid reason as to why you would rate it so low. On to the food. My brother is going to love this Mac and Cheese. I will have to go out and buy the stuff to make it. Sadly, I can not partake as I can not have milk or cheese. But it sounds delicious. item not reviewed by moderator and published
Very good Mac &amp; Cheese. For those with print issues, it is an Internet Explorer problem. Update to the latest version, or simply copy the the URL and then paste into the address bar of Google Chrome browser, hit enter and your print option buttons will now be available. Worst case you can just left click the top of the recipe and drag the mouse to the right and down until it has highlighted the recipe in blue, then right mouse click Copy. Then open up MS Word and paste, you will need to do some editing or you will wind up with four pages of print. Do not copy the non recipe side margin information or you will have 8 pages of print. item not reviewed by moderator and published
Quick and easy, creamy and cheesy version of mac and cheese. I used Tillamook extra sharp cheddar and it was perfect for this. Definitely making again. item not reviewed by moderator and published
Very easy to make. Quick and good! item not reviewed by moderator and published
I used regular almond milk, extra sharp cheddar (store did not have just sharp) no hot sauce (one child sensitive to anything spicy and did not want to risk it) and I used the whole box of whole wheat macaroni. My ds8 had 2 servings and asked for more...but I really wanted it to last till tomorrow so we could have leftovers! My dd2 ate most of hers-she is fairly picky and only sometimes likes macaroni. And I thought it had a good taste, much more flavorful than the box, I know what went into it, and it goes much further than the box kind. Plus, using the whole box made it a little bit healthier without losing any flavor. The type of cheese and eggs may be what makes all the difference from the last time I made my own sauce--(had good flavor but I had a lot of trouble melting cheese without being stringy) I will definitely make this again with the type of cheese I normally have on hand (I buy in bulk for a much better price!) to see how it works. item not reviewed by moderator and published
A bit mustardy for my liking. So on the next go around, 1/4 tsp of mustard powder and substituted 2%milk. I also used about 1/8 tsp of fresh ground nutmeg, and a 1/4 tsp of garlic powder. Very tasty mac and cheese. Better than anything you can get of of the box mixes. item not reviewed by moderator and published
So good! And so easy!! I can't have cow's milk, so I subbed in evaporated goat milk and then used a combination of goat cheddar, goat mozzarella, chevre and Pecorino romano for the cheese (basically, a little bit of each of the cheeses I happened to have on hand). I'll definitely be doing this one again! item not reviewed by moderator and published
Alton has many great recipes but this is not one of them . Evaporated milk taints the flavor tremendously. I would use heavy cream or half and half. item not reviewed by moderator and published
Print button is to the left of the title of the recipe. It's in a red box and has a picture of a printer. item not reviewed by moderator and published
Needs bacon. item not reviewed by moderator and published
Looks great but can't print since the website changed there is no print icon. Great recipe, awful site!! item not reviewed by moderator and published
Sounds good, but never, ever put eggs in mine! item not reviewed by moderator and published
this recipe looks easy and great. But, where do I print??? Hate the new site. item not reviewed by moderator and published
Made this last night and it was delicious. I didn't have sharp cheddar, so I used the mild cheddar that I had on hand. I decided to be a little creative and cooked it for a bit on my Big Green Egg......had a wonderful smokey flavor and my husband couldn't stop eating it! item not reviewed by moderator and published
can't print it since there is no print button!!! Would try it if I could print it out!!! item not reviewed by moderator and published
We love everything AB makes, especially his Mac &amp; Cheese. But.... PLEASE provide quality captioning for your deaf/HOH fans! item not reviewed by moderator and published
Kids didn't like it. The fact that it had eggs in it grossed out my oldest and my youngest hates everything I make nowdays anyway. Too thick and too bitter so would only use 1 egg and whole milk next time. item not reviewed by moderator and published
I always love Alton Brown's recipes! item not reviewed by moderator and published
Easy, fun and I know what's in it! item not reviewed by moderator and published
I have made this MANY times for my family and friends. It's is absolutely amazing! Although I use regular milk instead of evaporated milk (and you can use regular salt as well) it still comes out just as amazing! I have yet to find a recipe from Alton Brown I didn't like, he's amazing! Thank you for this recipe! item not reviewed by moderator and published
Best Mac and cheese I have ever had. Thank u for this recipe! item not reviewed by moderator and published
Did not enjoy this at all. The evaporated milk made it taste like Macaroni &amp; sugar cheese. item not reviewed by moderator and published
i think this is pretty awesome and the taste is great?, i'm pasta lover. item not reviewed by moderator and published
sausage item not reviewed by moderator and published
I love this recipe. I add corn beef to it and it is a mazing, even my picky 11 year old loves it! item not reviewed by moderator and published
comfort food I have made it about 10 times LOVE It item not reviewed by moderator and published
I love this mac and cheese recipe. I would not change a thing. This is comfort food at its best!! item not reviewed by moderator and published
Made this tonight and started of with the exact recipe. I felt it had way too much sauce for the noodles and ultimately ended up doubling the noodles. I also felt it needed just a splash more of evaporated milk to smooth out the little bit of stringiness I got out of the cheese. I have mixed feelings on the hot sauce. I'm not sure what kind he had in mind when he wrote this, but Tabasco just doesn't seem to quite jive with it. item not reviewed by moderator and published
Didn't have evaporated milk so I used 2% milk (the only thing we have in the house), and also used 6 oz sharp cheddar and 4 oz mild cheddar (again, it was what I had in the house). Bottom line... this mac and cheese is awesome!!!!, usually I don't put up a review if I make substitutions (not fair to the chef to change a recipe and then give your opinion of it, since it's not the same), but this stuff was great and I'm sure would have been even better without my changes. item not reviewed by moderator and published
Love it. item not reviewed by moderator and published
Hubby &amp; I loved it! The Franks Red Hot Sauce gave it a unique flavor. I didn't have Kosher salt, so I had to sub out 1/2 tsp of sea salt. I also didn't have enough sharp cheddar, so I used 2 oz of a "mexican blend", which was colby/jack, mozzarella and cheddar blend. While the macaroni was draining, I dumped everything in the pot, including the butter and let it thicken, then I added the macaroni back in because I prefer my pasta al dente, and it would have cooked the pasta to a very soft texture. I didn't find it to be too much sauce, as others did. This is supposed to be creamy, not like a baked mac &amp; cheese, although the sauce will thicken up a lot. item not reviewed by moderator and published
My family liked this, although, I prefer baked macaroni and cheese made with a roux and béchamel. The sauce made more than needed for 1/2 pound so I just threw in more pasta item not reviewed by moderator and published
Best mac and cheese recipe item not reviewed by moderator and published
Don't know why anyone would rate this anything but 5 out of 5 stars. I make it all the time and it's easy and perfect tasting. item not reviewed by moderator and published
Toughest critics going in our house and they found this dish very good. Definitely adding it to my "Tried and True" while I continue the search for my "perfect" macaroni and cheese. item not reviewed by moderator and published
This is very tasty. For those who made this recipe as written and were not completely happy with the taste, try it by using the different amounts for milk and cheese, like it says in The America's Test Kitchens Family Cookbook (same recipe just different amounts). The amount of evaporated milk should be 12oz and the cheese is 12 oz. Everything else is the same - this way it is creamier and the taste is not too strong. item not reviewed by moderator and published
This is a spectacular recipe. It's never occurred to me to put eggs in mac ad cheese. I followed everything exactly as written- except I only had 5 ounces of evaporated milk. I added 1 ounce of heavy cream, and it still turned out great. It is very saucy, but that's not a bad thing. Next time I make it, I might cook it a little longer to try and get the liquid to thicken even more. The dry mustard and hot sauce lend just a spectacular flavor. I was thinking of skipping them, and I'm glad I didn't! item not reviewed by moderator and published
Sounds like your eggs might have cooked and curddled. I turned off the stove once the pasta was done.  Drained and put the pasta back in the same pot.   Added butter and stirred around to melt.  Whisked eggs with evaporated milk in a separate bowl then poured them at one go into the pot with pasta and butter.  Put the cheese in, then turned on the stove to a low heat.  Took less than 2 min to get gooey and creamy.  <div>Good luck!  </div> item not reviewed by moderator and published
Agree the original recipe is gross.  <div><br /></div><div>I edited it to perfection:<div><br /></div><div>2 eggs</div><div>3/4 cup whole milk</div><div><br /></div><div>1/2 lb pasta</div><div>3 TBS Butter</div><div>6 oz Sharp Cheddar</div><div>pinch of Maldon Sea Salt</div><div><br /></div><div>Follow original recipe's directions.</div><div><br /></div><div>That's it!  I love the egg base rather than flour.  It's very creamy and delish!  The egg really makes a difference.</div></div> item not reviewed by moderator and published
it is called stove-top mac and cheese. <div>don't write a review for something until you are actually reviewing the product. did you make it? was it horrible? that is what your one-star says.</div> item not reviewed by moderator and published
It is good-but I added a bit too much dry mustard. Will make this again!! item not reviewed by moderator and published
Yeah, when it comes to the mustard powder... less is better or you could try subbing turmeric for the mustard powder since the turmeric only adds color and barely any noticeable flavor (unlike the mustard powder which adds color and definite strong flavor).  Keep at it. item not reviewed by moderator and published
I copied/pasted into EverNote on my iPad item not reviewed by moderator and published
Usually the cheese turns out gritty if you dont melt it low and slow. item not reviewed by moderator and published
I don't think Alton would approve but, as I just plain hate eggs, I have found that substituting 1 T cream cheese for each egg works to help bind things without eggs and it just adds to the creaminess. I hope that perhaps that allows you to make the recipe, and that it works for you and your daughter! item not reviewed by moderator and published
Unsure on the eggs, sorry. But not being able to print should NOT affect rating a recipe item not reviewed by moderator and published
I wish your comment were near the top as a reminder that it's the resulting dish that is being discussed, or sometimes misprints. People do rate for the wrong reasons instead of the flavor, texture, etc. of the actual dish. item not reviewed by moderator and published
I agree that bashing the recipe stinks if you are just having print issues...but rating a recipe you haven't even made as a 5, is just as bad. item not reviewed by moderator and published
Just as bad? I don't think so. Not when the higher scores are correcting lower scores that are wrong first. item not reviewed by moderator and published
Everything is better with bacon! item not reviewed by moderator and published
Everything is better with bacon! item not reviewed by moderator and published
Everything needs bacon item not reviewed by moderator and published
CTRL+P, website do not need print buttons. item not reviewed by moderator and published
The stars and review section of this recipe is for reviewing the recipe. Not for reviewing the compatibility of the website. If you need to address the site's printing problems send them an email or comment elsewhere. Don't lower the recipe review score and the author. item not reviewed by moderator and published
if you havent tried recipe why would you rate it? item not reviewed by moderator and published
One star because YOU can't find the print icon?? item not reviewed by moderator and published
Not only anne...MANY people have lost the Print icon with the site re-design. Very frustrating... item not reviewed by moderator and published
No kidding, why downvote a recipe because you (and even others) can't print??? item not reviewed by moderator and published
The stars and review section of this recipe is for reviewing the recipe. Not for reviewing the compatibility of the website. If you need to address the site's printing problems send them an email or comment elsewhere. Don't lower the recipe review score and the author. item not reviewed by moderator and published
On mine the print button is beside the SAVE button. item not reviewed by moderator and published
Print button is on the top left hand column. It is red. item not reviewed by moderator and published
I agree....I have no red print button on left side. Please put this back the way it used to be! It was so easy then. item not reviewed by moderator and published
Try a different browser, like Chrome. It's not working in certain versions of Internet Explorer. item not reviewed by moderator and published
Many people are complaining the Print option doesn't show up (me included) - maybe it's time to get it to start working with Explorer??? item not reviewed by moderator and published
Didn't make the recipe, and down voting the recipe due to printing problems? How's that fair? item not reviewed by moderator and published
The stars and review section of this recipe is for reviewing the recipe. Not for reviewing the compatibility of the website. If you need to address the site's printing problems send them an email or comment elsewhere. Don't lower the recipe review score and the author. item not reviewed by moderator and published
The eggs can't be seen and make the texture of the sauce. Plus they add protein and other nutrients. The bitterness may have come from to much dry mustard for your family's taste. Maybe they will like it with half of the mustard, or even just 1/8 tsp of it. item not reviewed by moderator and published
Regular milk works fine, but evaporated milk is higher in fat so it has a richer flavor. A more comparable substitute would be cream. What's nice about EM though is that you don't have to be worry about turning the heat up too high and having it curdle on you. item not reviewed by moderator and published
I had no idea that using EM stopped that from happening! Thanks for the tip! item not reviewed by moderator and published
Did you use condensed milk by mistake? Evaporated milk has no sugar added, but condensed milk does. item not reviewed by moderator and published
Whoopsie! I agree with @mjswede_5918334, it sounds like you used (sweetened) *condensed* milk as opposed to *evaporated* milk. Evaporated milk is simply milk is which 60% of the water content has been removed, no sweeteners or flavoring added. Condensed milk, on the other hand is rather sweet as it contains a until a 9:11 ratio of sugar to (evaporated) milk. item not reviewed by moderator and published
Thanks for the corned beef tip. I love corned beef, too. item not reviewed by moderator and published
Tabasco is the worst.... Use Cholula or Tapatillo next time item not reviewed by moderator and published
I used sriracha to great success! item not reviewed by moderator and published
I'm going to try green enchilada sauce next time. item not reviewed by moderator and published
I love it when people comment about substitutions so I know if they'll work or not. Thanks! item not reviewed by moderator and published
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