I've made my share of mac and cheese recipes, all of them very good. But this recipe is by far my favorite... at least for now. This is Alton Brown's recipe which is made on the stovetop. It couldn't have been any easier and the dish is everything I'm looking for in a mac and cheese. I made some adaptations, one of which was adding diced cheddar bratwurst for a heartier dish. You can certainly omit the cheddar bratwurst and use the recipe as a great base to add other ingredients to customize your mac and cheese. Some ideas - crumbled bacon, smoked sausage, steamed broccoli, mixed vegetables, etc... the ideas are endless!
Cheesy Meaty Mac & Cheese
recipe adapted from Alton Brown
recipe adapted from Alton Brown
1/2 pound elbow macaroni
4 tablespoons unsalted butter
2 eggs
2/3 cup half & half
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
1/2 teaspoon dry mustard
10 ounces extra sharp cheddar, shredded
3-4 links fully cooked cheddar bratwurst, diced
chopped fresh parsley, for garnish (optional)
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 and diced cheddar bratwurst.
Over low heat continue to stir for 3 minutes or until creamy.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese and diced cheddar bratwurst.
Over low heat continue to stir for 3 minutes or until creamy.
This is my go to recipe for creamy mac-n-cheese as well. I love the mid-western addition of the bratwurst. Nice to have bumped into your blog. I am just North of Chicago. I am going to have to check out What's Cooking Chicago.
ReplyDeleteAhhh Joelen, this totally sounds right up my alley. I swear we are sisters from another mother. I love this combination!! It reminds me of my mom's hot dog spaghetti! hehe
ReplyDeleteI love how simple this recipe is and you can't go wrong with cheesy meaty mac and cheese!
ReplyDeleteI use a very simple recipe except that I substitute 1 can of evaporated milk for the half & half. It cuts the fat while retaining the richness and thickening power of the cream.
ReplyDeleteMy 4 year olds like this recipe better than the box. ;)