Stovetop Mac and Cheese Recipe
Sharp cheddar cheese and evaporated milk make Alton Brown's stovetop mac and cheese extra creamy, while a dash of hot sauce adds a nice kick.
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Ingredients
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter, cut into small pats
- 3/4 cup evaporated milk
- 2 large eggs
- 1 teaspoon kosher salt, plus more for cooking the pasta
- 3/4 teaspoon mustard powder
- 1/2 teaspoon hot sauce
- 1/2 teaspoon freshly ground black pepper
- 10 ounces grated sharp cheddar cheese, about 3 1/2 cups
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