Tuesday, July 28, 2009

Stovetop Macaroni and Cheese a la Schamelot

(Like Famous Dave's, only better!)

I modified this recipe from a Cook's Illustrated version after tasting Famous Dave's mac-n-cheese. If you keep shredded cheese in the freezer, it's practically as easy as boxed mac-n-cheese, but probably cheaper and definitely tastier--probably healthier, too!


2 large eggs
1 (12-ounce) can evaporated milk
2 chopped jalapenos, seeds removed)
2 teaspoons table salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard , dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
6 ounces or 1 1/2 cups of extra sharp cheddar
6 ounces or 1 1/2 cups of Monterey Jack or Mozzarella


  • Mix eggs, 1 cup of the evaporated milk, pepper sauce (or 2 chopped jalapenos, seeds removed), 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.
  • Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.
  • Drain and return to pan over low heat. Add butter; toss to melt.
  • Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately.

    Ok said...

    For how long do you put it in the oven?

    MedievalMama said...

    You don't actually have to put it in the oven--you can serve it right from the stovetop. But we have heated it up in the oven the second day and it's really delicious that way, too. I just put it in on 350* until it's golden brown on top.