Alton Brown Stovetop Mac and Cheese - Recipe Diaries (2024)

Published: · Modified: by Jenna · This post may contain affiliate links · 6 Comments

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Stovetop mac and cheese is a classic comfort food that is quick and easy to make. To prepare this dish, start by boiling water in a pot and cooking your choice of pasta until it is al dente.

Alton Brown Stovetop Mac and Cheese - Recipe Diaries (1)

If you love mac and cheese try Paula Deen's Crock Pot Mac and Cheese Recipe or Instant Pot Mac and Cheese.

Jump to:
  • Why You Will Like This Recipe
  • Ingredients Needed for Mac and Cheese
  • How to Stove Top Mac and Cheese
  • Recipe Tips and Tricks
  • Other Alton Brown Recipes to Try
  • Other Recipes to Try
  • Alton Brown's Stovetop Mac and Cheese

Why You Will Like This Recipe

In this episode of Good Eats, Alton shows little Alton how to make mac and cheese like the Kraft Macaroni and cheese. I'm a huge fan of boxed mac and cheese and my favorite is the Velveeta shells and cheese. This recipe is really close to that.

The eggs get combined with the evaporated milk and spices. Then on low heat (or off the stove top) you combine the noodles, egg mixture, and cheese together until every thing is combined. It is so simple and such an easy method and the eggs will not curdle this way and turned to scrambled eggs.

By far the best Mac and Cheese recipe that comes close to Kraft Mac and Cheese.

Ingredients Needed for Mac and Cheese

  • Elbow macaroni - or any fun shaped pasta will be fine. I like cavatappi for mac and cheese.
  • Butter - Unsalted butter is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
  • Eggs - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
  • Evaporated milk
  • Ground cayenne pepper - is a type of chili pepper that is commonly used to add heat and flavor to dishes. It is named after the city of Cayenne in French Guiana and is often sold in powdered form.
  • Kosher salt, plus more for boiling
  • Freshly ground black pepper
  • Stone ground mustard
  • Shredded sharp cheddar cheese - I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
  • See the recipe card below for a full list of ingredients and measurements.

How to Stove Top Mac and Cheese

Step 1: Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions.

Step 2: Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.

Alton Brown Stovetop Mac and Cheese - Recipe Diaries (2)

Step 3: Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper, and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated.

Alton Brown Stovetop Mac and Cheese - Recipe Diaries (3)

Step 4: Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.

Alton Brown Stovetop Mac and Cheese - Recipe Diaries (4)

Recipe Tips and Tricks

How do I store leftovers? Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.

Can stove top mac and cheese be frozen? Yes, mac and cheese can be frozen! Freezing mac and cheese is a convenient way to store leftovers or prepare meals in advance. To freeze mac and cheese, it's best to use a freezer-safe container or airtight freezer bags to prevent freezer burn. Let the dish cool completely before transferring it to the freezer. You can freeze mac and cheese for up to 2-3 months.

What to serve with mac and cheese? When deciding what to serve with mac and cheese, it's important to consider a balanced meal that complements the rich and creamy flavors of the dish. One popular option is to pair mac and cheese with a side salad or steamed vegetables like broccoli or peas to add some freshness and nutrients to the meal. For a protein option you can pair this with Instant Pot Shredded BBQ Chicken.

Other Alton Brown Recipes to Try

Homemade Candy Corn

The Chewy Chocolate Chip Cookie

Alton Brown Pumpkin Pie Recipe

Alton Brown Guacamole Recipe

Alton Brown Stovetop Mac and Cheese - Recipe Diaries (5)

Other Recipes to Try

  • Ninja Creami Dairy Free Ice Cream
  • Viral Cottage Cheese Flatbread (3 Ways!)
  • Blackstone Grilled Cheese
  • Ninja Creami Blueberry Ice Cream

If you tried this Alton Brown’s Stove Top Mac and Cheese orany other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

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Alton Brown Stovetop Mac and Cheese - Recipe Diaries (10)

Alton Brown's Stovetop Mac and Cheese

5 Stars4 Stars3 Stars2 Stars1 StarNo reviews

  • Author: Alton Brown
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 6 to 8 1x
  • Category: Side
  • Method: Stove Top
  • Cuisine: Mac and Cheese
Print Recipe

Description

An easy recipe for stovetop mac and cheese that is a good dupe for Kraft Mac and Cheese. If you love boxed mac and cheese you will love how easy this recipe is!

Ingredients

Scale

  • ½ pound elbow macaroni
  • 4 tbsp. butter
  • 2 eggs
  • 6 oz. evaporated milk
  • ⅛ tsp. ground cayenne pepper
  • 1 tsp. kosher salt, plus more for boiling
  • freshly ground black pepper
  • ¼ tsp. stone ground mustard
  • 10 oz. shredded sharp cheddar cheese

Instructions

  1. Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.
  2. Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.

Notes

myWW points: Blue 11; Green 11; Purple 11

Nutrition

  • Serving Size: 1 cup
  • Calories: 368
  • Sugar: 2g
  • Sodium: 537mg
  • Fat: 29g
  • Saturated Fat: 16g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 17g

More Sides

  • Air Fryer Frozen French Fries
  • Rhubarb Freezer Jam
  • 2 Ingredient Dough Bread Sticks
  • Weight Watchers Potato Salad with Miracle Whip

Reader Interactions

Comments

  1. Courtney says

    Hello,
    Can I use powdered mustard instead in this recipe? I don't care for wet mustard. If so, what is the ratio?

    Thanks,
    Courtney

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  4. Cassandra says

    Saw this on Pinterest. Sounds delish!

  5. jgisvold says

    Thank you! 🙂

  6. Lindsay @ Pinch of Yum says

    Ohhhh yummy! I can just feel the cheesy goodness! Great photos!

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