Alton Brown’s Stovetop Macaroni and Cheese
As I’ve mentioned many times before, Alton Brown is one of my absolute favorites. Hubby and I have been trying to make more recipes from my autographed copy of his latest cookbook. I love all the extra information provided in the cookbook about the episodes and recipes.
I was looking for a great mac and cheese recipe and instantly remembered the episode For Whom the Cheese Melts 2. I turned to my cookbook and found the recipe. He made a baked mac and cheese and a stovetop version. I opted for the stovetop version.
The next step was to set out to choose some cheeses to use in the mac and cheese. I didn’t want to use just plain old cheddar. I ended up using a mix of sharp cheddar, monteray jack, fontina, and gruyere cheese. The combination was fantastic.
I doubled the recipe so I could use a whole can of evaporated milk and a full box of macaroni noodles. This is my kind of mac and cheese – ooey, gooey, and super cheesey. Of course I could only eat a couple bites because of my lactose intolerance, but those few bites were delicious.
Stovetop Mac and Cheese
Yield: 6-8
Ingredients:
1/2 pound elbow macaroni
4 Tbsp butter
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
1 tsp kosher salt
Fresh black pepper
3/4 tsp dry mustard
10 oz sharp cheddar, shredded - I used a combination of sharp cheddar, monteray jack, fontina, and gruyer
Directions:
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.
Recipe adapted from Alton Brown
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
The pops are so cute!! Love the colors you used to decorate them with.
Thanks! I just wanted something springy and fun.
Looks adorable!!
These look amazing! Great job. I don’t know if I’d have the patience 🙂
It really helped to break it out into steps. And the help from Hubby was big. If I had to do all 80 of them myself, I probably would have given up half way through…
Holy cow… 80 of them?! You’re a trooper!
Those turned out great though!
They’re SO cute! I love all the different sprinkles you used!
Those are just too cute…and tempting!
Those are incredible!!! great job!!!
Very pretty! I’ve seen those brownie molds. I’m waiting to grab one when I get one of those 40% off coupons.
Glad to hear your MIL had a wonderful party.
~ingrid
Very cute! These look great!
What a cute idea! I love all the bright colors!
Lovely job! Thank you for posting my link. I like your color combination and the flower pots for displaying the brownie pops. Very creative!!
Have you ever tried to freeze them after you dipped them in chocolate? I am thinking of making some for a wedding but wouldn’t have time to dip them on the day of the event.
Lisa, I have not done that for brownie pops before. But I have frozen cake balls which are also covered in chocolate. I would assume it would work just fine. You could always make a small batch to test it out. Definitely let me know how it goes!