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In this episode of Good Eats, Alton shows little Alton how to make mac and cheese like the Kraft Macaroni and cheese. I'm a huge fan of boxed mac and cheese and my favorite is the Velveeta shells and cheese. This recipe is really close to that.
The eggs get combined with the evaporated milk and spices. Then on low heat (or off the stove top) you combine the noodles, egg mixture, and cheese together until every thing is combined. It is so simple and such an easy method and the eggs will not curdle this way and turned to scrambled eggs.
By far the best Mac and Cheese recipe that comes close to Kraft Mac and Cheese.
How to Stove Top Mac and Cheese
For the full recipe, please see the recipe card below.
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.
Other Alton Brown Recipes to Try
Homemade Candy Corn
Homemade Peanut Butter
Chocolate Fudge
The Chewy Chocolate Chip Cookie
If you’ve tried this Stove Top Mac and Cheese or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Alton Brown's Stovetop Mac and Cheese
- Author: Alton Brown
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 to 8 1x
Description
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!
Scale
Ingredients
- ½ pound elbow macaroni
- 4 tbsp. butter
- 2 eggs
- 6 oz. evaporated milk
- ⅛ tsp. ground cayenne pepper
- 1 tsp. kosher salt, plus more for boiling
- freshly ground black pepper
- ¼ tsp. stone ground mustard
- 10 oz. shredded sharp cheddar cheese
Instructions
- 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.
- Category: Side
- Method: Stove Top
- Cuisine: Mac and Cheese
Nutrition
- Serving Size: 1 cup
- Calories: 368
- Sugar: 2g
- Sodium: 537mg
- Fat: 29g
- Saturated Fat: 16g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 17g
Keywords: alton brown's stovetop mac and cheese
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- Air Fryer Shrimp co*cktail
- Paula Deen's Green Bean Casserole
- Cheesy Garlic Ciabatta Bread
Reader Interactions
Comments
Courtney says
Hello,
Can I use powdered mustard instead in this recipe? I don't care for wet mustard. If so, what is the ratio?Thanks,
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Cassandra says
Saw this on Pinterest. Sounds delish!
jgisvold says
Thank you! 🙂
Lindsay @ Pinch of Yum says
Ohhhh yummy! I can just feel the cheesy goodness! Great photos!
