Alton Brown's Stovetop Mac and Cheese

  • Author: Alton Brown
  • Yield: 6 to 8 1x


An easy recipe for stovetop mac and cheese that is a good dupe for Kraft Mac and Cheese. If you love boxed mac and cheese you will love how easy this recipe is!



  • 1/2 pound elbow macaroni
  • 4 tbsp. butter
  • 2 eggs
  • 6 oz. evaporated milk
  • 1/8 tsp. ground cayenne pepper
  • 1 tsp. kosher salt, plus more for boiling
  • freshly ground black pepper
  • 1/4 tsp. stone ground mustard
  • 10 oz. shredded sharp cheddar cheese


  1. Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.
  2. Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.


myWW points: Blue 11; GreenĀ  11; PurpleĀ  11

  • Category: Side
  • Method: Stove Top
  • Cuisine: Mac and Cheese


  • Serving Size: 1 cup
  • Calories: 368
  • Sugar: 2g
  • Sodium: 537mg
  • Fat: 29g
  • Saturated Fat: 16g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 17g