Anyone who knows me, knows that I am a huge cooking show fan! Especially if it has anything to do with Rachael Ray, LOL! Foodnetwork is great, because there is at least one cook for every eater -- craving southern-cooked meals? Look for Paula Deen. Want something semi-homemade? Sandra Lee is your girl... okay, so I sound like a commercial! :o) You get my point, right?
Anyway, Alton Brown is another cook I enjoy watching and borrowing recipes from, and he made this super easy stove-top macaroni and cheese the other day. I made it for dinner last night (we're doing the end of the month budget stretch again, LOL), and it turned out really creamy and yummy... better than anything out of the box, and just as easy! :P
1/2 lb. elbow macaroni
4 Tbs butter
6 oz. evaporated milk
1/2 tsp hot sauce
1 tsp salt
3/4 tsp dry mustard
10 oz. shredded cheddar cheese
Cook pasta according to package directions (make sure to salt your water just before adding the pasta). Drain well, and return pasta to the hot pot. Add butter, allowing the heat to melt it; toss to coat. In a bowl, whisk together eggs, milk, hot sauce, salt, pepper, and mustard; add mixture to pasta. Mix in the cheese, and continute to stir over low heat until smooth and creamy.
*I didn't have any dry mustard, so I just used regular from a bottle (about a tsp or so)
**During the last few minutes of cooking the pasta, I added broccoli florets and some diced hot dogs to the boiling water. Like I said... stretching the budget here, so I was going with what we had on-hand LOL! Still yummy, though, and my hubby loved it :o)
***I'm sure you could change out the veggies, and even add chopped, cooked chicken with the cheese; I think I'll try playing around with some spices next time, too; it's a pretty versatile recipe, I'd say.