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.
Recipe from Alton Brown
½ pound elbow macaroni
4 tablespoons butter
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.