Recipe courtesy Alton Brown. I started making this because my son, as well as 2 preschoolers I babysit for, don’t like a homemade, baked mac ‘n cheese. They were all addicted to that stuff in the box. I tried this out and they all liked it better than the boxed kind. I can make it for my son and divide it between 4 containers to keep in the fridge. All he has to do is warm it up in the microwave. My little charges now ask for it, and they love to help grate the cheese and stir all the ingredients together.
Servings: 4 healthy, more for little tummiesPrep Time: about 3 minutes longer than the boxed kind Cook Time: 10+ minutes
1/2 pound elbow macaroni
4 tablespoons butter
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.
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