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.

Print Save

Stovetop Mac and Cheese

Yield: 6-8


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


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

    Pin It

14 Responses to “Alton Brown’s Stovetop Macaroni and Cheese”

  1. #
    cookies and cups — March 1, 2010 at 12:37 pm

    Awesome look mac and cheese! I love that Alton Brown!
    Your site is great, just spent far too long snooping around your site, everything is beautiful!

  2. #
    Cara — March 1, 2010 at 1:55 pm

    I bet you don’t hear this too often, but I think I’m actually jealous of your lactose intolerance! The reason I don’t make mac n cheese (like, ever) is that I can eat way too much of it. If only I had a reason that would really force me to stop! (apparently my own willpower is not enough!)

  3. #
    Jen — March 1, 2010 at 2:06 pm

    I definitely rarely hear that one Cara! It does come in handy sometimes (like being around mac and cheese or cheesecake), but I definitely do miss ice cream…

  4. #
    Smitten Sugar — March 1, 2010 at 3:36 pm

    Wow that mac n cheese looks heavenly! It is definitly one of my favorite foods of all time!

  5. #
    One Particular Kitchen — March 1, 2010 at 6:25 pm

    That is some beautiful mac and cheese!!

  6. #
    Vivian - Let's Try These... — March 1, 2010 at 9:08 pm

    This is a favorite recipe of mine as well. Like you we like to add a variety of cheeses to the recipe.

  7. #
    KRISTINA CIPOLLA PHOTOGRAPHY — March 1, 2010 at 9:40 pm

    This looks SO good! Can’t wait to try! Thanks! 🙂

  8. #
    nutmegnanny — March 2, 2010 at 3:14 pm

    This looks great! I love mac and cheese and doing it on the stove top makes it even easier 🙂

  9. #
    Melissa — March 2, 2010 at 3:22 pm

    I have made this recipe a few times and it is great! I like that you used different cheeses. I need to try that next.

  10. #
    Cupcake Activist — March 2, 2010 at 7:17 pm

    I’m a huge sucker for macaroni and cheese and am always looking for new recipes. Maybe I will try this out tonight. Thanks!

  11. #
    Hanaâ — March 4, 2010 at 4:59 pm

    That looks delicious. I remember watching that episode on TV with “his nephew” who looked exactly like him, ha ha.

    I’ve meaning to ask you this since you’re also a big fan of AB. In his book “I’m just here for MORE food”, there’s a choc fudge cake recipe. In it, there are instructions to combine cocoa powder with hot water. The amount of hot water says “tk”. Any idea what that could possibly mean??? It’s been bugging me quite some time!

  12. #
    Ingrid — March 6, 2010 at 6:54 pm

    Alton’s recipes are all solid. I haven’t mad eone that disappointed.

    Homemade mac & cheese is the only way to go. Thanks for passing along the recipe. It’s much simpler than the one I normally make.

  13. #
    Amy and Jeff — July 18, 2010 at 10:04 pm

    I made this recipe today…so good! I doubled it and I just hope it’s enough. This is so creamy and cheesy! Thank you for sharing.

  14. #
    Guantonimo — February 6, 2016 at 5:34 pm

    My friend had that problem his entire life until he drank (pet) milk. That would be unpasteurized. Seems that the enzymes needed to digest the stuff comes from the original product.

Leave a Comment