Alton Brown's Stovetop Mac & Cheese Reloaded

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 .

Software .

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 .

Ok .

Bye .