Good evening , Alton Brown .
Here again .
Um If the internet can be trusted and who can we trust ?
If not the World wide Web , then the most popular good eats recipe of all time .
That doesn't include a dead Critter is our stovetop macaroni and cheese .
It's first featured in 2002 , 2002 .
That , that's why you say that .
Use your noodle too .
The show good .
The dish popular .
But when it came time to do our third season of uh reloads , which never happened .
We decided that what mac and cheese really needed was some vegetation , some more spice and more cheese .
Here we go .
Six ounces of sharp cheddar cheese , grated six ounces of canned evaporated milk .
Two large chicken eggs , two tablespoons , unsalted butter , one tablespoon brown mustard , two teaspoons of kosher salt , a teaspoon and a half of Aleppo pepper .
Three ounces of feta and a whopping 10 ounces of fresh spinach , trimmed , washed and spun dry and look if you want to use one of those little bags of pre cleaned baby spinach , I'll allow it .
Let's cook first place the pasta in a small sauce pan and just cover with cold water .
That's right .
I said cold water and believe me , this will be enough stir in the salt and bring to a gentle boil over medium high heat , stirring the pasta every couple of minutes .
Now , whiskey evaporated milk eggs , mustard and Aleppo pepper together in a small bowl or measuring cup .
Aleppo pepper .
Of course , named after a city in the north of Syria .
And uh uh because of the ongoing war in that country , Aleppo pepper is sometimes in short supply .
And if you can't find it , go with a biber from just over the border in Turkey , it's not exactly the same , but it's close enough when the pasta is almost done , but water is still visible .
5 to 8 minutes depending on the pasta .
Add the spinach , reduce the heat to medium low and stir and cook until the spinach is completely wilted .
Next , add the butter and stir to melt , then kill the heat and stir in the milk egg mixture and return to low heat and stir constantly until the mixture is creamy .
About three minutes .
Notice we did not drain any water from the noodles .
We cooked most of it out , but enough of the starchy broth remains to help bind our sauce .
All right .
Now , typically we're making a stirred custard here and the eggs could scramble .
So manage your heat to avoid anything more than a bear simmer with ample stirring .
You will be rewarded with a silky smooth sauce removed from the heat .
Stir in both cheeses cover and let rest for five minutes before serving .
Or just skip that and eat it .
I like to serve while the feta is still on the chunky side .
As for serving size , who cares ?
It's loaded with vegetables , do whatever you want .
No , if you'd like the recipe as well as about 100 million .
Well , a lot more then rush to your local bookseller and obtain my newest effort to good eats for the final years .
And , you know , if you don't have good eats , 12 or three .
Well , I just don't know if we can be friends .