> wrote in message
...
On Mar 5, 12:24 am, "King's Crown" > wrote:
> "Dimitri" > wrote in message
>
> ...
>
>
>
> > Kraft Mac & Cheese has been a staple for YEARS.
>
> > Don't tell me you don't use it I don't believe you.
>
> > We can't all make Mac & Cheese from scratch all the time.
>
> > Do you doctor it up?
>
> > How so?
>
> > Add extra cheese, real butter, mixed veggies or leftover veggies. How
> > about dicing some leftover meat or lunch meat?
>
> > What is your secret?
>
> > :-)
>
> > Dimitri
>
> I stopped buying Kraft Mac & Cheese when I found Alton Brown's Stovetop
> Mac
> & Cheese recipe. It's fast, easy, delicious and I usually have all the
> ingredients in the house.
>
> Stove Top Mac-n-Cheese
>
> Recipe courtesy Alton Brown
> Serves: 6 to 8 servings
> 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.

Got the fat gram rundown on this? Calories per serving?

Ask Alton... but why would one eat Mac & Cheese if they were worried about
fat and calories?