Growing up when my parents would go out to eat, they would
leave my siblings and I at home with a babysitter and we would get to eat one
of two things for dinner – Stoffer’s French Bread Pizza or Stoffer’s Mac-n-Cheese
and Weaver Chicken Tenders (and usually some applesauce to round out the
meal). As much as I loved my mom’s home
cooking, I also adored those evenings where we got to eat the creamy and cheesiest
mac-n-cheese around and sit at the kitchen table and (gasp!) watch T.V. while
eating dinner. For one night every
couple of weeks we got to feel rebellious. (You can tell I lived a very tame
childhood if frozen foods and watching T.V while eating dinner was rebellious.) I have spent a good part of my adult life
searching for homemade version of the mac-n-cheese I adored as a child, because
when you’re a 27 year old who loves to cook, it’s sad to buy frozen food. I have tried many recipes and I found most to
be a little too pretentious and grown up for my taste, that was until I tried
the Alton Brown stove-top mac-n-cheese recipe and was brought back to my
childhood. This is exactly what mac-n-cheese
should be – rich and creamy, super cheesy, and indulgent. I love eating it on rainy evenings with
homemade chicken tenders and roasted broccoli, it makes me feel like a happy
little kid.
Stove-Top Mac-n-Cheese
Recipe from Alton Brown
½ pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
½ teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
¾ teaspoon dry mustard
10 ounces sharp cheddar, shredded
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.
I feel like even *I* could make this!! Trying soon <3
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