Stovetop macaroni and cheese with spinach and feta
Alton Brown · ♥ 9.4K likes · 215.8K views · 3 min video
Read about cheddar in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pasta
- 6 oz sharp cheddar cheese
- 6 oz canned evaporated milk
- 2 whole large chicken eggs
- 2 tbsp unsalted butter
- 1 tbsp ground mustard
- 2 tsp kosher salt
- 1½ tsp Aleppo pepper
- 3 oz feta
- 10 oz fresh spinach
- cold water
Put the pasta in a small saucepan and just cover with cold water. Stir in the salt and bring to a gentle boil over medium-high heat, stirring every couple of minutes.
Whisk the evaporated milk, eggs, mustard and Aleppo pepper together in a small bowl or measuring cup.
When the pasta is almost done but water is still visible, five to eight minutes, add the spinach, reduce to medium-low and stir until completely wilted.
Wilting the spinach
Add the butter and stir to melt. Kill the heat, stir in the milk-egg mixture, return to low heat and stir constantly until creamy, about three minutes; do not drain the water. Keep it at no more than a bare simmer so the eggs do not scramble.
Making the sauce without draining
Remove from the heat, stir in both cheeses, cover and rest five minutes before serving.