Ok, I am not a huge fan of mac and cheese and am still searching for my go to recipe. I usually make a roux based cheese sauce whether I bake it or cook it on the stovetop. I came across an Alton Brown stovetop mac n cheese recipe that uses eggs and evaporated milk instead of roux. What are the differences taste/texture wise between the two?
Please enter a valid email address.
Well played. You deserve a cookie.
How two brothers in Ohio want to change the way young adults eat
Can a Comic App Teach Kids to Eat Mindfully?
Relive Our Holiday Market
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.