When all the cheese has been mixed in, continue stirring until the mac and cheese is creamy, which will take about five-ish minutes. I used Gruyere, smoked cheddar, and fontina to make this stovetop mac and cheese tangy, smokey, and creamy. ![]() After the egg mixture, toss in the shredded cheese. Be sure to do this on the lowest heat setting, so you don't scramble the eggs. Once the pasta has been coated with butter, pour in the egg mixture. You could also use coconut oil if you'd like. ![]() Add a stick of butter and coat the pasta. Once the pasta is done, drain the water, and turn the stove to the lowest heat setting. Bring a large pot of salty water to a boil and cook the pasta until just before al dente, about 1 - 2 minutes short of the cook time. My favorite pasta for mac and cheese is large shells. Set this egg mixture aside until your pasta is done. In a bowl, thoroughly whisk together, eggs, milk, chili flakes, freshly cracked black pepper, and grated nutmeg. Notes: Alton Brown's Stovetop Mac & Cheese Reloaded, Alton Brown's Stovetop Mac & Cheese Reloaded.That's right, eggs.
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