One Pot Mac and Cheese – Super Creamy
I love the blue box stuff, but sometimes you just want to make it from scratch. Well I have tried over and over again, and it always seems to fail. My mac and cheese is never as creamy. So I looked for a little wisdom from Alton Brown and figured I would give it a shot. I modified his recipe to include a bit of processed cheese. I know it is not natural, but the added ingredients in the cheese help the mac stay nice and creamy.
One Pot Mac and Cheese – (Adapted from Alton Brown)
- 1/2 pound elbow macaroni
- 4 tbs butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 tsp hot sauce
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp dry mustard
- 6 ounces processed American cheese – (aka Velveeta)
- 6 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, shred the cheese and portion out the american cheese.
When the pasta is cooked, drain it and 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.
Serve and it is ready to go.
Basically the best mac and cheese ever. The addition of the processed cheese helps this mac to be super creamy and delicious.
Alton hit the nail on the head with this one.
This is one of the few dishes in which I have no problem using Velveeta. This looks great, Rex.
Chris, I know that Velveeta sounds crazy, but the stabilizers and other ingredients in it makes a mean mac and cheese.
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