You know what I just realized? This is the first non-dessert we have blogged in over two months. I hope the good people of the internet do not think that all we eat around here are sweets. This mac-n-cheese was a nice recipe from one of my favorite cooks on the Food Network, Alton Brown.
Stove Top Mac-n-Cheese
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 oz evaporated milk
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce black pepper
3/4 teaspoon dry mustard
10 oz sharp cheddar cheese, shredded
Directions
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 for 3 minutes or until creamy
Amanda's Analysis:
This was some mighty good mac-n-cheese. It contains simple ingredients that we usually have on hand and seemed quick and easy to make. It was very creamy and not dry. We added some unseasoned cooked chicken, which worked well with the cheese and added some meat. My only complaint was that it was pretty rich and heavy. I would like to try it with a mixture of different cheeses to see if that will make it more light and add different flavors. I give this mac-n-cheese 5 spoons.
John's Jibba-Jabba:
It was easy and tasted great. I would have liked to add something to give it a bit more texture (bread crumbs?) but that is it. This mac-n-cheese gets 6 spoons.
Note: This dish was made by John.
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