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. 
Oh my goodness, those look AMAZING!
Wow, that’s a lot of brownies. They do look heavenly! Thanks for sharing the recipe!
Happy Thanksgiving!
~ingrid
Wow, these look amazing!
These are amazing! And they’re very chocolatey. Definitely need a glass of milk with them 🙂
Whoa! Those look insanely decadent and delicious!
Hi Jan. These Orio Crunch Brownies look delicious and I would like to try an make them. Being in Australia the recipe needs some clarification for me. How much butter is in a stick? We get butter in 1kg and 500 gm packs… Thanks so much. Just found your blog today and oh! oh!, everything looks so nice. I would like to leave my email address for you: jong2505@hotmail.com
Thanks ever so much…
Glenice
These look so great! Can I eliminate the instant coffee or is it essential to the taste? I am making these for my 3-year-old niece’s birthday party, and she LOVES chocolate, but I don’t think she should have something with coffee in it. What are your thoughts?
Sarah – The coffe in the brownies is there to enhance the flavor of the chocolate. It is not necessary, you could definitely take it out without any issues. I hope you enjoy the brownies!
Sorry to be a pest with questions, but what kind of pan is the size you mentioned? I did a search online and I got two results – a jelly roll pan and also a much deeper roasting pan. The brownies in your photos look thick but I’m not sure if I need to pick up a new pan. Thanks for all of your help!!! 🙂
Sarah – Sorry for not getting back to you sooner. The pan I used is 11x17x1. So it’s not very deep. I always call it a jelly roll pan. Hope that helps!