Sorry Alton, your Stovetop Mac-n-Cheese is Terrible

For those of you who might not believe it, I DO mess up sometimes in the kitchen. Not everything I make turns out good. Case in point, this stove top mac-n-cheese recipe. While it looks gorgeous, Matt and I were not impressed by the flavor. Looks CAN deceive!! 
For those that have made Alton Brown’s stove top mac-n-cheese and liked it, please forgive me if you’re reading this post because I thought this recipe was TERRIBLE!
While the texture and consistency were perfect, the flavor from the cheddar cheese sauce was way too tart/sharp. Mac and cheese is supposed to be creamy and cheesy and not tart by any means.  I’m not sure if it was because I used sharp cheddar only or if it was because of the hot sauce, or if there was to much mustard.
  • Have you made stovetop mac and cheese before? 
  • If so, how did yours turn out?
If you’re looking for a GOOD macaroni and cheese recipe, you should try some of my favorites below:

Whisk egg, milk, salt, pepper, hot sauce, and mustard. 
Cook pasta to al dente.
Drain and add 4 tablespoons of butter.
Stir until butter melts.
Add egg mixture and cheese. Cook on low until cheese melts and the mac & cheese has thickened.

Stove Top Mac-n-Cheese (in case you want to try it)
1/2 pound elbow macaroni (I used small shells)
4 Tbsp. butter
2 eggs
6 ounces evaporated milk
1/2 tsp. hot sauce
1 tsp. kosher salt
Fresh black pepper
3/4 tsp. dry mustard
10 ounces sharp cheddar, shredded

1. In a large pot of boiling water, cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
2. 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.

Yield: 6-8 servings
Recipe from: Alton Brown

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