Ode to Stovetop Mac and Cheese

by Rebekahcooked up on October 17, 2011

There’s something about stovetop Mac and cheese. And even the biggest lovers of cooking from scratch probably have a tiny weakness for Kraft Mac. Or Annie’s. We keep both on hand all the time and I assume that we will when we’re a hundred years old. But we also know how to make a decent stovetop Mac and cheese from scratch, and it is quite excellent.

 

Cook this up any night for some cozy comfort food love. Our recipe is adapted from Alton Brown’s.

Here’s what you’ll need for two big bowls:

1/4 pound of elbow macaroni
2 tbsp. butter
1 egg
3 oz. milk
Large splash of hot sauce
3/8 tsp. ground mustard
Heavy pinch of coarse salt
A few grinds of black pepper
5 oz. shredded sharp cheddar
Healthy shake of paprika

Start by cooking the pasta. While it’s cooking, mix together everything except the cheese and whisk together.

When you drain the pasta, it’s not necessary to get all of the water off. If you like soupier cheese sauce, leave a little bit of water on the pasta – but just a little bit.

Add the egg mixture to the pasta, then add the cheese in two sections, stirring with a wooden spoon until the cheese melts. Serve with a healthy shake of paprika on top.

 

5 Comments

  1. It’s really cold here and a little comfort mac ‘n cheese and a mug of hot chocolate sure sound great. I hope you’re feeling better.

    Comment by MaryK — October 17, 2011 at 7:16 am

  2. Also, you’re pictures look fantastic today!

    Comment by MaryK — October 17, 2011 at 7:16 am

  3. Thank you! 🙂 I am feeling better… thank God

    Comment by bekky — October 17, 2011 at 2:02 pm

  4. I agree with Mary – the photos are amazing! Literally caught myself drooling over the last one. Mmmmm : )

    Comment by Elizabeth M — October 17, 2011 at 10:16 pm

  5. Ahh! Hi! Thanks for reading! 🙂 Loving your Espana blog!

    Comment by bekky — October 17, 2011 at 10:19 pm

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