I tried Alton Brown's recipe for baked macaroni and cheese, and it was good, but it was...not very cheesy. I think the bay leaf was overwhelming to the flavor, and I'm sure it didn't call for enough cheese, and there was a little too much onion in it (even after I read comments and decided to half the onion content). It was tasty, but not what I hungered for, so I decided some day I'd make his other recipe and see how that went. Because...he's Alton Brown and I love him and trust that perhaps that first recipe was just...a miss. I've made other things from his recipes and they were great.
So today I made his stovetop Macaroni and Cheese. I made it with Fiori 'cause they looked cooler than elbow macaroni. Much simpler than the baked recipe.
Start with a mixture of:
-2 eggs
-6 oz can of evaporated mik
-3/4 tsp hot sauce (if you don't want it spicy, cut it down from there, because I put that all in and it was too much)
-3/4 tsp dry mustard
-1 tsp salt
-fresh ground pepper (thanks for not telling me how much, AB)
Then you cook half a box of whatever noodles in salted water. After it's done cooking, drain it (don't rinse), and put in 4 tbsp of butter. After that's all melted you add the above mixture to it. Then you mix in 10 oz (I added more like...2 cups or so) of whatever cheese you want, and then voila! Macaroni and Cheese. It was a success. Not a food failure like the baked mac'n'cheese. I recommend it if you <3 Macaroni and Cheese.