It’s been years since I’ve had plain macaroni and cheese, blue box or other. There was this kicked-up veggie version that I enjoyed, but that isn’t exactly classic mac and cheese.

When I went searching for a recipe, I noticed that Alton Brown’s had over 600 reviews on the Food Network website. I understand why. This was hardly more difficult than Kraft’s and featured real cheese. Much as I love the blue box, you have to admit the powdered cheese is a little gross! We could taste dried mustard, but not the hot sauce, so adjust according to your own preferences and tastes.

Served with one of our favorite sides, collard greens with bacon, I felt like we should be eating this in the South. Next time we’ll add some fried chicken to really round things out!

P.S. If you’re looking for another macaroni and cheese recipe, I was drooling over this one Janetha recently posted!

One Year Ago: Peanut Butter and Jelly Bars (a must make!)
Two Years Ago: Green Monster Smoothies

Stove Top Macaroni and Cheese
from Alton Brown

Ingredients:
-1/2 lb elbow macaroni
-4 tbsp butter
-2 eggs
-6 oz (half a can) of evaporated milk
-1/2 tsp hot sauce
-1 tsp kosher salt
-fresh black pepper
-3/4 tsp dry mustard
-10 oz sharp cheddar, shredded

Directions:
1. In a large pot of boiling, salted water, cook the pasta to al dente and drain. Return to pot and add the butter, stirring until melted and coated.
2. In a separate bowl, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Add a few warm pasta noodles to the mixture to temper the eggs. Pour the egg mixture into the pasta and add the cheese. Over low heat, continue to stir for 3 minutes, or until creamy and melted.