There are times when I reach for that 99-cent box of mac 'n' cheese at the store and pause for a long time on the cheese sauce ingredient list. Surely, there must be a better way to get my fix for this besides making a huge batch of it and then freezing individual portions. Besides, this is one dish that doesn't taste all that great reheated, or frozen then reheated for that matter.
Ingredients
1/2 lb elbow macaroni
10 oz shredded cheese, preferably cheddar
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
3/4 tsp dry mustard
1 tsp kosher salt
4 tbsp unsalted butter
freshly ground black pepper
Directions
1. Bring to a boil in a large pot enough water to cook macaroni. When pasta is al-dente or almost soft, drain and put back into the same pot. Add butter to pasta and stir until melted.
2. Add egg mixture to the pasta and stir to combine. Add shredded cheese and stir until melted.
Measurements can be halved to make fewer servings. You can make this with unsweetened rice milk. I've read elsewhere that you can simmer a cup of rice milk until it is more concentrated like an evaporated milk substitute; but, why not just use 6 oz of rice milk instead. After all, rice milk is just the byproduct of ground rice and water. I would not go so far as to use a cheese substitute for the cheese part. The texture would just not be the same.
Source: Alton Brown
