This mac and cheese is based on a recipe by Alton Brown on Food Network. It's the only mac and cheese I make any more. If you like a crusty top on your mac and cheese, just put the completed stove top mac and cheese in a casserole and bake at 350 degrees for 20-25 minutes. It just doesn't get much easier or tastier than this!
AB's Stove Top Macaroni and Cheese
1/2 half pound elbow macaroni
4 tablespoons butter
5 oz can of evaporated milk (one small can)
1/2 teaspoon hot sauce
3/4 teaspoon dry mustard
1 teaspoon kosher or sea salt
1/2 teaspoon pepper
1-8 oz package shredded, sharp cheddar cheese
Boil and drain the macaroni noodles according to package directions. In a medium-large sauce pan, add the butter to the hot pasta to melt. Toss to coat. In a medium bowl, whisk together eggs, evap milk, hot sauce, dry mustard and the S&P. Stir the milk/egg mixture into the pasta, then add the cheese. Over low heat, continue to stir for 3 minutes or until creamy.