Wednesday, January 18, 2012

Creamy Stove Top Macaroni & Cheese

Cheese is amazing! I love me some mac & cheese. I try to limit my pre-packaged foods as much as I can. I figured, why can't I make my own mac & cheese? Now I've made some fancy baked mac & cheese before. It's GOOD. but I wanted a recipe I could make that would take like 5 minutes and still be good & way better than the boxed kind. A quick Google search and done. Thank you Alton Brown! It's like so easy you will die. Then you will die again when you taste the cheesey goodness.

P.S. Those are sesame chicken fingers- recipe coming soon!

The surprising ingredient for me? Hot sauce! It just adds enough of a twang. Or a tang. Whatever it is its good, but don't worry its not spicy at all. I've tried with regular elbow pasta & brown rice pasta and both were fab.

Creamy Stove Top Mac & Cheese
Recipe adapted from The Food Network

Makes enough for 3-4 people. Easily doubles
  • 1/4 lb. elbow macaraoni or shell pasta (2 cups dry)
  • 2 TBSP unsalted butter
  • 1 egg
  • 3 ounches (1/2 small can) evaporated milk
  • 1/4 tsp hot sauce
  • 1/2 tsp salt
  • pepper to taste
  • 1/4 + 1/8 tsp dry mustard
  • 5-6 ounces cheese of choice - sharp cheddar, Jack or Mexican work well
Cook pasta to al dente according ot directions in large pot of salted boiling water. While pasta is cooking, whisk egg, milk, hot sauce, salt, pepper & dry mustard together in a small bowl. 

Drain & return pasta to pot. Add butter and stir until melted.Turn heat on low & add egg mixture. Add cheese and stir until melted and well combined- about 3 minutes. Serve right away.


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