This is the only mac and cheese recipe you’ll need from here on out!
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Stove Top Mac-n-Cheese
RECIPE COURTESY OF ALTON BROWN
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 6 to 8 servings
1/2 pound elbow macaroni
4 tablespoons butter
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.
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