A Better Macaroni and Cheese
My kids are like most other American children–they love macaroni and cheese. Heck, I love a good macaroni and cheese. One of the many appeals of macaroni and cheese is that it can be a weeknight savior. By grabbing a box of Mac-n-cheese, dinner can be on the table in just a few short minutes, and kids always gobble it up, no questions asked. The question of the day is whether a homemade macaroni and cheese can stand up to the challenge of picky eaters. Can a young discriminating palate with a taste for powdered cheese product be satisfied with a homemade version?
I turn to food expert extraordinaire Alton Brown for the answer. Alton Brown’s version of macaroni and cheese is a stove-top version, which is what my kids want. They want it creamy, cheesy, and most especially, no crumbly topping.
The resulting macaroni and cheese is perfect for Moms and kids alike. It was very quick to make, and is actually pretty versatile as far as using various types of cheese. The only change I made to the recipe was to leave out the hot sauce for the kids- but I think it would be excellent sprinkled on top of a grown-up portion. For a more healthful version, you certainly can use your choice of whole grain pastas available at your grocer.
½ Pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 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.
