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He’s got Macsurance – but we’ve got Alton Brown’s Stovetop Mac’n’Cheese

October 26, 2011

For my little carb loading, cheese loving boy, there’s nothing better in the world than mac’n’cheese – unless, of course, you do something diabolical to it like say..put taco meat in it.

For the last few months, Kraft  has been running a promo about getting Macsurance – for those kids’ whose parents are stealing bites of their Kraft mac’n’cheese. On Facebook not long ago, Kraft was offering a coupon for a free box, so I grabbed it. THIS is the coupon we got in the mail.

While you see a slightly excited boy in the pic, what you didn’t see was the happy dance that happened when I handed it to him. You’d think he’d died and gone to heaven and was gonna cash in! It’s amazing what a free box of monkey cheese does to a boy – it’s like kid crack (though..I don’t think he has to worry about any of us stealing his blue box mac’n’cheese). So his free box is sitting in the pantry for him – awaiting the day we do something horrible like serve chicken or pork or vegetables.

As an alternative to the blue box, we ran across a stovetop version that we found we loved! Yeah,  yeah, it’s Alton Brown’s, but now that we found we can make a stovetop version that we  like a lot, we’ll begin exploring all the ways to mix it up!

Alton Brown’s Stovetop MacNCheese


  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 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.

Note – we usually need a quick meal on Wednesday nights before church activities. This is a go-to recipe for me. I used to buy the blue box creamy style mac-n-cheese, but this homemade version is SO much better for you and better tasting, too, and doesn’t take that much longer to make. Then I’ll add a package of pre-cooked taco meat that is a staple in my freezer. Instant tex-mex mac-n-cheese. Of course, I portion out boy wonder’s ginormous bowl before adding the taco meat to it, because to him, that’s sacrilege. He’s pure like that.

(just don’t tell him that I usually add a half cup or so of pureed pumpkin or sweet potato to the mix to add some extra vitamins and color – he’ll never forgive me).

You can serve the unadulterated version as a side dish, or as a main dish with a side of leafy green salad and veggie bits. Quick easy meal for those nights when it’s beyond crazy – and you’re still serving something healthy!


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