Thursday, December 27, 2007


This is our FAVORITE recipe for mac-n-cheese! SOOO creamy and a lot of flavor. Definitely a more mature version of the famous blue box. Serve with a salad for a GREAT meal!

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 to 8 servings

1/2 pound elbow macaroni ( i used 1 pound shells)
4 tablespoons butter
2 eggs
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.

~recipe from, courtesy of Alton Brown~