Stove Top Mac-n-Cheese

I gave this a try because it had great reviews and was a quick mac-n-cheese recipe. It had a wonderful cheddar taste and was very creamy, BUT, I still like mine better. Sorry Alton. Also, it did not reheat very well. The texture was not the same and the flavor seemed to be different. I may try it again, but I think I will try another version first.

From Alton Brown

INGREDIENTS

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

DIRECTIONS

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.

Flashback: Ranch Oven Roasted Potatoes

Cheddar Bacon Ranch Dip

This dip appears to be just a regular ranch dip. But when people start digging in they will notice a great surprise...cheese and bacon! I served mine with veggies to make it seem healthy. This would also be wonderful on a baked potato!

Adapted from Allrecipes

INGREDIENTS

1 16 ounce container sour cream
1 1 ounce package dry Ranch-style dressing mix
5 slices cooked and crumbled bacon
1 cup shredded cheddar cheese

DIRECTIONS

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon pieces and cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

One year ago: Blueberry Crumb Cake