Alton Browns Stovetop Mac And Cheese Recipe 435
ALTON BROWN'S STOVETOP MAC AND CHEESE
An easy recipe for stovetop mac and cheese that is a good dupe for Kraft Mac and Cheese. If you love boxed mac and cheese you will love how easy this recipe is!
Provided by Alton Brown
Categories Side
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.
- Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 368, Sugar 2g, Sodium 537mg, Fat 29g, SaturatedFat 16g, Carbohydrate 16g, Fiber 1g, Protein 17g
ALTON BROWN'S STOVE TOP MAC-N-CHEESE
Make and share this Alton Brown's Stove Top Mac-N-Cheese recipe from Food.com.
Provided by Nick P.
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
STOVE TOP MAC-N-CHEESE
Stir together Alton Brown's kid-pleasing Stovetop Mac-and-Cheese recipe from Good Eats on Food Network and you'll never go back to the store-bought box.
Provided by Alton Brown
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- 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.
ALTON BROWN'S STOVETOP MAC AND CHEESE RECIPE - (4.3/5)
Provided by á-54770
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted. Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.
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- Bring a large pot of water to a boil, then sprinkle in 1 tablespoon kosher salt. Add the pasta and cook to al dente, about 8 minutes, then drain. Return to the pot and add the butter. Stir until the butter has melted and coated the pasta.
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- Place dry pasta and 1 tablespoon of the kosher salt in a 4-quart pot and barely cover with cold water. Bring just to a boil over high heat, stirring occasionally, then test for doneness. You're looking for al dente, that is, the noodles should put up some resistance to the tooth but not so much that it gums up in your back teeth, 9 to 10 minutes. Drain pasta in a colander but do not rinse.
- Meanwhile, melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook, stirring occasionally, until the mixture is pale blond, about 3 minutes. Whisk in the mustard and paprika, and cook until aromatic, about another minute. Whisk in the milk, increase the heat to medium-high, and cook, whisking often, until mixture is slightly thickened, 7 to 8 minutes. Remove from heat. Stir in the cheese, remaining salt, and pepper. Fold in the macaroni and move to the prepared dish.
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- Heat the oil in a heavy pot or Dutch oven on medium-high heat until it reaches 375°F on a digital instant-read thermometer. Then, turn the heat down to medium.
- Meanwhile, cut the refrigerated mac and cheese into slabs roughly the size and shape of a deck of cards, approximately 1/2-inch squares.
- Combine the flour, salt, pepper, and cayenne in a pie plate. Whisk the egg and water together in a second pie plate. Breadcrumbs go in a third pie plate.
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- 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.
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