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 – adapted from Alton Brown – 6-8 servings
Printable Recipe
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 gruyere
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.
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. 
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!
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!)
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…
Wow that mac n cheese looks heavenly! It is definitly one of my favorite foods of all time!
That is some beautiful mac and cheese!!
This is a favorite recipe of mine as well. Like you we like to add a variety of cheeses to the recipe.
This looks SO good! Can’t wait to try! Thanks!
This looks great! I love mac and cheese and doing it on the stove top makes it even easier
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.
I’m a huge sucker for macaroni and cheese and am always looking for new recipes. Maybe I will try this out tonight. Thanks!
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!
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.
~ingrid
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.