Easy Stove Top Macaroni and Cheese

This was excellent, exactly what you want mac and cheese to be decadent and saucy. I don't understand why some reviewers changed the recipe and then review it with only two or three stars. How can you know what it's really like unless you follow the directions? That's unfair to the person that posted the recipe. With that said I have to say I did use Velveeta, and added a couple of shakes of nutmeg and cayenne for zip. But I used all the flour and had no problem, it didn't have a floury taste because I cooked the flour in the butter for a little while before adding the milk. I used skim milk. When I asked DH if he wanted homemade or box mac and cheese he didn't want me to go to a lot of trouble, but this recipe is very easy, and came out sooo good, and so much better then boxed. We had this with pigs in a blanket and black bean salad. Wonderful supper. Thanks for the recipe, I'll use it again!

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This is such a good easy, tasty, & creamy recipe. Prefer this over baked recipes!

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Creamy and delicious! (I doubled the amount of macaroni because there was so much sauce.) My new go-to mac and cheese recipe--Thanks!

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Just made this for lunch for me and my boyfriend. He never really enjoyed macaroni and cheese and gave in saying it was very tasty, especially as a side-dish. So rich! yum!

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Good basic recipe. This works best with extra sharp cheddar cheese IMO. I also add a little dried mustard, garlic powder, and nutmeg to the sauce. Make sure the flour is cooked thoroughly before adding liquids. To make a creamier product, try mixing half and half and milk. Also, to keep it from getting grainy, take the sauce OFF the heat and THEN whisk in the cheese, a little at a time. It's worth the effort to shred your own cheese for a good end product.

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Not a fan of this cheese sauce. I used marble cheese (that's what we had) and the texture was grainy and unpleasant. Maybe it would be better with a different cheese.

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Made this as written for the most part. I didn't realize my scale was off by an ounce so only used 7 ounces of pasta. We used Tillamook cheddar and real butter. Again, the key to white sauce is to cook it long enough so the sauce doesn't taste like flour. This was super yummy! LOVED how saucy it was, almost all of my family of 9 liked it!! Thank you, we will be adding this to our menu! UPDATE: I have one child who requests this daily!! But with the price of cheese I just can't do it. BUT we have had it about 3 times in a month as it is so easy and yummy.

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So good! I added a little more noodles because of excess sauce! This is my new recipe!!!

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Just made this for the kiddos for lunch. I thought it turned out great--I used 16 oz of pasta AND doubled the sauce. Used some white sharp cheddar as well as some pre-packaged colby-jack since that was all I had on hand. The kids liked it and I really liked that it didn't take much more time to make than the box stuff! Thanks for the recipe!!

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I have been looking for a recipe this simple, I made a few adjustments and changes, but this mac & cheese is delicious!! thanks for the recipe!!

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This is a very good recipe. Simple, fast, tastes good. The first time I made it, I felt there was WAY too much sauce for the amount of pasta, so I ended up making more pasta to add to it. The second time I made it, I just halved the recipe for the sauce, keeping the 8oz pasta. It was the perfect amount. I also sauteed a little onion and garlic in the melted butter to add a little more flavor. All around, good recipe--thanks Marie!

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Made this today for our lunch....so easy and delicious! I cut the recipe in half and like some previous reviewers I used 1 Tbls. flour with 1/2 teas. arrowroot starch, added a little onion/garlic seasoning along with the salt and pepper and for the cheese I used about 3/4 cup cheddar cheese and 1/4 Velveeta for a little creamier sauce and poured over elbow macaroni. One I will definately add to my Favorites of 2011...such comfort food!

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This recipe was great! Making the sauce took exactly the same amount of time as cooking the noodles (12 min). I used a few more noodles than the recipe called for - I had about 9.5 oz left in a bag - but there was still plenty of sauce. DH and I agree that this recipe is exponentially better than 'the boxed stuff', and even my 6-year-old said, "I love them both, I can't say which I like better." Since 'the box' is in her top 3 favorite foods, that is high praise indeed. Sorry, love, but Mommy's not going to be pulling out the box in an emergency any more. You'll just have to get used to eating real food instead!

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Very good. I used half velveeta and half cheddar cheese. Very creamy. Added extra salt and pepper after getting my own serving. Lots of sauce, so I think if you were a little short on those ingredients you could get by or possibly use a little more macaroni. I wanted to use this recipe because it was stovetop. No need to heat the house with the oven on a hot Texas day. Thanks.

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Really enjoyed this!! Very creamy and saucy, which I like! Of course, mine may have been more so b/c I doubled the recipe and used Barilla Plus elbows, and their box is 14 oz (or 14.5), so it was slightly less mac than called for. I would do that again to ensure sauciness! I did take other reviewers advise and reduced the flour a bit... again b/c I like a saucy mac and cheese. So, I used 1/8 cup per batch (1/4 cup, since I doubled it). I also increased cheese by about a cup -- b/c I wanted to use up all my half packs of grated cheese... I don't think this was necessary, and I wouldn't insist on doing it again (though extra cheesy is always fine, too!!) Otherwise, I added more spice to it - I actually put in a bit of cumin and ground red pepper into the butter. And I mixed in some hot sauce when all mixed up, as well. It was really delicious!!! Will def be making this again!! Thank you!

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This is delicious and extremely easy! I followed the recipe exactly and it was a wonderful treat for myself. I did use 1% milk.

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Awesome recipe! Was so easy and quick! For those of you talking about cutting back on flour, if you do you need to have equal amounts flour and butter for the sauce to work properly. Will make this again and again!

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Made exactly as written, did not change anything. Excellent cheesy flavour. I also did not cut back on the flour and I'm glad I didn't. I do know, if you do not cook the cream sauce long enough it will taste like flour. Will make again as it taste way better than the bought stuff and does not take much longer to prepare.

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I made exactly as written -- very creamy, very cheesy, very tasty. I used medium cheddar cheese, and sprinkled the mac & cheese with some seasoned salt after I transferred it into a dish. I read through the other reviews, and thought about cutting back on the flour, but I'm glad I didn't -- I liked the thick consistency.

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