For something that seems so simple, it can sure take a lot of effort to make mac and cheese - a stovetop bechamel, several kinds of cheeses, a crumb topping, and 45 minutes in the oven. This takes out all the bells and whistles - a one-bowl cheese sauce using just basic cheddar for a dish that starts and finishes in about 20 minutes on the stove - and you still end up with a gooey side dish that everyone will love. This is a variation on Alton Brown's recipe - I changed how it comes together so you don't have to worry about common errors, like curdled eggs.
You'll need:
- 12 oz large elbow macaroni
- water, for boiling
- 4 Tbs unsalted butter, softened
- 8 oz sharp cheddar block cheese
- 2 eggs
- 3/4 c heavy cream
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp dry mustard
- 1/2 tsp hot sauce
Bring water to boil in a large pot. When it starts boiling, add about 2 tsp salt and then pour in the macaroni, stirring so it doesn't stick. Boil 8 minutes, or if you're not using large elbow macaroni, follow the guidelines on the side of the box. (Click here for a detailed tutorial on cooking pasta.)
Shred the cheddar cheese - you can buy shredded, but it has additives to keep it from clumping, which means it also won't melt smoothly like the kind you shred yourself. Add it to a bowl with the butter and set aside.
In a measuring cup or mixing bowl, combine the eggs, cream, spices, and hot sauce. Mix well so the eggs are totally blended.
When the pasta is cooked, drain and return to the pan, but keep it off the heat. Pour in the egg mixture, stirring rapidly with a wooden spoon or spatula, until all the macaroni is coated. Add the butter and cheese and return to the stove over low heat, stirring gradually until it's all melted. Serve.
Simple Stovetop Mac and Cheese
Ingredients
- 12 oz large elbow macaroni
- water, for boiling
- 4 Tbs unsalted butter, softened
- 8 oz sharp cheddar block cheese
- 2 eggs
- 3/4 c heavy cream
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp dry mustard
- 1/2 tsp hot sauce
Instructions
- Bring water to boil in a large pot. When it starts boiling, add about 2 tsp salt and then pour in the macaroni, stirring so it doesn't stick. Boil 8 minutes, or if you're not using large elbow macaroni, follow the guidelines on the side of the box.
- Shred the cheddar cheese - you can buy shredded, but it has additives to keep it from clumping, which means it also won't melt smoothly like the kind you shred yourself. Add it to a bowl with the butter and set aside.
- In a measuring cup or mixing bowl, combine the eggs, cream, spices, and hot sauce. Mix well so the eggs are totally blended.
- When the pasta is cooked, drain and return to the pan, but keep it off the heat. Pour in the egg mixture, stirring rapidly with a wooden spoon or spatula, until all the macaroni is coated. Add the butter and cheese and return to the stove over low heat, stirring gradually until it's all melted. Serve.