Creamy Stove Top Mac & Cheese

For week two of the Wednesday Mac and Cheese Challenge I made this recipe with an unusual ingredient, Worcestershire sauce. I got the idea for this mac and cheese after reading a recipe from Cooking Light magazine. My recipe is not light, but it is delicious. It even gets the Puppy Daddy seal of approval. You should try it soon.









Ingredients
8 oz macaroni
6 oz evaporated milk
4 oz cream cheese
8 oz sharp cheddar cheese
2 tsp Dijon mustard
2 TB Worcestershire sauce
1 tsp garlic, crushed
salt & pepper

Directions
Cook macaroni in boiling salted water according to package directions. In a medium sauce pan heat evaporated milk over medium heat. Add cream cheese and whisk until melted. Then add cheddar cheese, whisking until cheese is melted. Next add mustard, Worcestershire sauce, garlic, salt and pepper. Whisk until incorporated. Drain macaroni and add to cheese sauce. Toss to coat.

Alton Brown's Stove Top Mac and Cheese

OK, here is the first recipe in the Wednesday Mac and Cheese Challenge. I love Alton Brown, and his show Good Eats. I use several of his recipes for staples such as baked potatoes and chicken wings which both turn out spectacular every time I make them. So, I was excited to try this version of stove top mac and cheese. Like his other recipes that I have tried this one was delicious and easy. I especially liked that it made plenty of cheese sauce. I like my mac and cheese very creamy and I find that many recipes call for to much pasta so I have to double the cheese sauce. This one was perfect! You should try it soon.

I haven't picked out next week's mac and cheese recipe. If you have a suggestion for me, please post it as a comment!

 

Ingredients

1/2 pound elbow macaroni

4 tablespoons butter

2 eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce

1 teaspoon kosher salt

Fresh black pepper

3/4 teaspoon dry mustard

10 ounces sharp cheddar, 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 to stir for 3 minutes or until creamy.