27 Reviews of Stove Top Macaroni and Cheese

From: flower7

On Jan 6, 2005

This is by far the best Mac & Cheese (and I have made many)! I always skip the breadcrumbs. My favorite way to make it is with Cholula brand hot sauce and a mixture of 4 ounces sharp cheddar cheese with 8 ounces American. The American cheese helps make it velvety and the cheddar adds a richer flavor. I have also used hot pepper cheese for a little extra bite. Mmmm, I crave some right now

From: bengi

On Dec 21, 2003

This is my favorite way to make mac and cheese. I got it from Cook's Illustrated years ago. It doesn't take much longer than the Kraft product. The only change I make is to use mild cheddar or American cheese. Otherwise it is much too rich. I usually omit the breadcrumb topping also.

From: Roxygirl in Colorado

On Sep 22, 2005

I made this a few years back (Cook's Illustrated) and was it turned out runny. I read in a later edition that this was a common problem when using a too small saucepan. I decided to give this a try after noticing your nice photo and had very good results. I used a mix of sharp Cheddar and a mozz/provolone blend, with 2 slices of American cheese (making it "four cheese"-later addition of Cook's Illust. said mozz. was good mixed in macaroni and cheese). This is really a cinch to make and I am converted. Roxygirl

From: Velouria

On Mar 6, 2004

I was about to post this recipe myself when I noticed it was already here. This is a wonderful recipe! I'd been looking for a good macaroni and cheese recipe for a few years, but every one I tried was a disappointment until this one. I found the ones thickened with flour too gritty, and others made with just eggs too custardy. This one has a perfect, creamy texture. Personally, I prefer making this with sharp cheddar for more flavor. To save time, instead of making fresh breadcrumbs I substituted an equal amount of Panko Japanese breadcrumbs to the butter in the skillet and toasted them until lightly browned. Be careful not to burn them as they toast much faster than the fresh breadcrumbs .

From: Ridgely

On May 23, 2004

As much as we love Kraft in the blue box, I was determined to make a home-made macaroni cheese on the stove. This was excellent and met my expecations for what I was looking for. I used Sharp Cheddar and the kids thought it was too strong of a cheese flavor. Next time I will use American. But this recipe was creamy and just delicious!

From: chia

On Jul 19, 2003

my kids just loved this, a definite improvement over the blue box. the sauce thickens upon standing , and was very creamy. i did add some cayenne, and served it with hot sauce on the side for the bolder among us. this recipe doubles easily

From: Dotty2

On Jul 13, 2005

Very good. Made this last night since I had my grandsons(1&3), so this was the perfect dish. I didn't have evaporated milk so I used regular milk. It might not have been quite as rich. It had a great flavor and it was a big hit. I will be keeping this recipe handy. Thank-you for this great recipe.

From: Lori Mama

On Oct 29, 2005

This was so very rich and creamy. I also skipped the topping. Didn't need it. A keeper for sure.

From: Mom4Life

On Jul 2, 2005

This is AWESOME! I got this recipe from the Best Recipes cookbook put out by Cooks Illustrated and have been making it for years. It is simply the best mac n cheese there is. Rich, creamy and velvety smooth.

From: ChipotleChick

On Nov 30, 2005

Wow this was great! I doubled the recipe because it said 4 servings and my family usually eats more, but whoa this made A LOT!!! I have a ton of leftovers, which is good because my son loves macaroni and cheese for lunch! I made it with mild and sharp cheddar, and Tabasco. Thanks for a tasty recipe!