Macaroni & Cheese
Recently I was at a family cafe and saw they had Macaroni & cheese on their menu. I ordered it, spurred by curiosity to see what a good mac & cheese was suppose to look like. Previous experience with mac & cheese were those rubbery, orangey stuff that seemed glued together, that tasted like cheezels. hahaha. I was surprised to see this cafe's version was very light - more buttery with a smidgin of cheese, and little bits of boiled/steamed carrots. Somehow, I felt that a true macaroni and cheese should perhaps have more cheese?
Anyway, after that I kept wondering what would a good/normal macaroni and cheese taste like. It looked like a fairly simple dish. And I am often on the lookout for simple ideas for weeknights. On googling, I found a simple stovetop version. But forgot to bookmark it. Soon I got engrossed in work upon reaching home, and evening very quickly arrived, and the need for dinner was heralded by a hungry man who came to my desk and said, Dinner?
Well, I quickly googled "Stovetop Macaroni & cheese", and Alton Brown's version came online. In half an hour, the deed was done. Verdict: The hungry man was happy. So happy that he had to blog the picture. And the son, did not need much persuasion to eat it. So I count that a good recipe. hahahaha. Had to adapt it a little as I had no milk, hot sauce nor mustard.
It was fun and the taste will vary depending on the type of cheese.
Here it is, with adaptations in brackets. Enjoy.
Alton Brown's Stovetop Macaroni & Cheese
Ingredients
1/2 pound elbow macaroni (250g)
4 tablespoons butter (I only used 1 tsp butter)
2 eggs
6 ounces evaporated milk (Used: 4 ozs heavy cream thinned with 2 ounces water)
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded (Used the Ikea Arla cheese - black wrapper)
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 to stir for 3 minutes or until creamy.
Anyway, after that I kept wondering what would a good/normal macaroni and cheese taste like. It looked like a fairly simple dish. And I am often on the lookout for simple ideas for weeknights. On googling, I found a simple stovetop version. But forgot to bookmark it. Soon I got engrossed in work upon reaching home, and evening very quickly arrived, and the need for dinner was heralded by a hungry man who came to my desk and said, Dinner?
Well, I quickly googled "Stovetop Macaroni & cheese", and Alton Brown's version came online. In half an hour, the deed was done. Verdict: The hungry man was happy. So happy that he had to blog the picture. And the son, did not need much persuasion to eat it. So I count that a good recipe. hahahaha. Had to adapt it a little as I had no milk, hot sauce nor mustard.
It was fun and the taste will vary depending on the type of cheese.
Here it is, with adaptations in brackets. Enjoy.
Alton Brown's Stovetop Macaroni & Cheese
Ingredients
1/2 pound elbow macaroni (250g)
4 tablespoons butter (I only used 1 tsp butter)
2 eggs
6 ounces evaporated milk (Used: 4 ozs heavy cream thinned with 2 ounces water)
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded (Used the Ikea Arla cheese - black wrapper)
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 to stir for 3 minutes or until creamy.
Comments
ya mee!