Kitchen Bouquet for another Flashback Friday!
I'm flashing back all the way to when I was a kid and my grandma made the best macaroni and cheese. She baked it and put little bits of red peppers in and we picked that out, but it had a bread crumb topping and wasn't too cheesy, just the way we liked it and it was so good. She used American cheese and I'm not sure what else. Then I went to college and found out about Kraft Mac and Cheese in the blue box for 17 cents a box because my roommate put us on a budget. Spent all the food money on clothes shopping. We ate a lot of mac and cheese that year, but we dressed really nicely! but then again I like school food, hospital food and airplane food. Even the ravioli in the can, so I'm not so discriminating when it comes to comfort food. I never did get her mac and cheese down right, I still like Kraft in the box, and every once in a while I'll make mac and cheese from scratch. I love mac n cheese any which way! Reminds me of my grandma and that's a great flashback for me!
I've made Alton Brown's stovetop recipe. We like it! Even the time I overcooked it and the eggs sort of scrambled. I love mac and cheese any which way! When you make it the right way, it's creamy and rich and just really good comfort food!
Source: Alton Brown, Good Eats - Food Network
1/2 pound elbow macaroni
4 tablespoons butter
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
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.