Compared to the all the baked mac and cheese recipes I’ve made over the years, a return to a stovetop recipe is a welcome change. As a bonus, this is about the best macaroni and cheese recipe I’ve ever had! It takes as much work as making regular pasta and I think it tops the infamous blue box in flavor and texture.
This is the ultimate comfort food and so easy that it rivals the convenience of having it in a box. No special ingredients, no special tricks to getting it perfect – just an easy and delicious jackpot. You may ask yourself why my mac and cheese is green. If you were logical you would know that yellow cheese and blue food coloring make green. I can’t NOT play with food coloring, okay? Now, the original recipe calls for evaporated milk. I used the whole milk that I had and it turned out great, but I think evaporated milk would be absolutely decadent. Colby cheese is the perfect mac and cheese base for me, so I used 8 ounces of it and topped it off with 2 ounces of sharp cheddar.
My first go around didn’t yield a cohesive sauce since it could have used more milk. It was still delicious with heaps of stringy cheese. The second time I made it, I was making it the night before to bring to a potluck. Since it had to travel and reheat, I purposely kept it stringy. If you will have any leftovers, I suggest you do the same since creamy sauces tend not to reheat well.
One Pot Stovetop Macaroni and Cheese
Originally found on Macaroni & Cheesecake, recipe from Alton Brown
Makes 4-6 servings
1/2 pound elbow macaroni
4 tbsp. butter
6 oz. milk
1/8 tsp. ground cayenne pepper
1 tsp. kosher salt, plus more for boiling
freshly ground black pepper
1/4 tsp. ground dry mustard
10 oz. shredded cheese
*Food coloring optional
Bring a large pot of water to boil. Boil pasta in salted water until al dente, then drain. Return pasta to pot and add butter. Stir until the butter is melted and the pasta is coated.
In a separate small bowl, whisk together the eggs, milk, cayenne, salt, pepper and mustard. Once the noodles are cooked and coated in butter, stir the milk mixture into the noodles until incorporated. Add it quickly and stir constantly so you don’t scramble the eggs. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.