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    You are in: Home / Recipes / Stove Top Macaroni and Cheese Recipe
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    Stove Top Macaroni and Cheese

    Average Rating:

     27 Total Reviews

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    • on December 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.

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    • on July 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

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    • on September 05, 2008

      This recipe was okay. I think it was better the next day. I made as directed except I didn't end up using the second addition of evap milk in step 10, as my mixture seemed runny at that point. I also omitted the dry mustard as DH doesn't care for it. I also mixed in 3/4 cup of parmesan cheese at the end to tighten it up as I stirred it over the heat.

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    • on March 11, 2008

      After all the wonderful reviews, I was a little disappointed in the outcome of this recipe. I thought it was creamy, cheesy and had a good flavor, but it turned out a little "grainy" for me. I followed the direction exactly except for omiting the bread crumb topping. I'm wondering if perhaps I cooked it too long. I ate it as I thought it was OK, but my husband wouldn't. I might try the recipe once more and not cook it as long to see if that helps. Thanks for posting.

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    • on November 15, 2007

      A great recipe! My 9 y.o. daughter ate a good sized portion, which is saying a lot! It was very smooth and cheesy; not gummy. My non-cheese loving husband declared it "too cheesy" (is that even possible?) - and it is very rich. Decent flavor and I'm looking forward to trying out the leftovers today to see if they further developed. I also didn't bother with the breadcrumbs. Thank you!

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    • on November 08, 2007

      I was so excited to try this as I am constantly searching for THE perfect mac&cheese. I am very tired of bechamel based sauces so thought this would be refreshing and the fact that it was ATK meant it HAD to be good. I found it too saucy, slightly bitter, not cheesy enough (from the hot sauce maybe?) and just not very good. I followed the recipe to the tee as well. It looked just like the Kraft stuff at one point, so I was sure it would be awesome, but no. Sorry!

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    • on October 25, 2007

      I too consider this to be my all-time favorite Mac & Cheese recipe. However, I add diced, cooked onion and crisp bacon to the macaroni, as well as the crumb topping as described. And this Mac & Cheese isn't just for kids either; I once brought in leftovers to share with co-workers and they flipped over it!

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    • on August 01, 2007

      We actually were not too thrilled by this dish. It seemed a bit bland to us. It was certainly easy enough to make, but not one of our favorites.

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    • on June 19, 2007

    • on April 09, 2007

      Excellent! My kids and husband went nuts for this mac and cheese. I very rarely make the same thing twice, but DH asked me to make this our standard mac and cheese recipe. Really rich and creamy, even after reheating the next day. I used lowfat evaporated milk and 2% Velveeta but it would be equally good with cheddar or a mix. Omitted the breadcrumbs, added too much salt by mistake, otherwise made as stated. Love that this uses pantry staples, and is nearly as quick as the boxed stuff, only a million times better. Thanks for sharing the recipe! We'll have this one again and again!

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    • on April 03, 2007

      This is easy and creamy! I like the idea of using stovetop instead of oven; it's one less step and keeps it creamier than most baked versions. I used a mix of Velveeta, American and sharp cheddar cheeses, and omitted the bread crumb topping. Instead of hot red pepper sauce, I sprinkled a very small amount of cayenne pepper into the kettle at the end to replace the flavor of the hot sauce. Although I changed it slightly, it was still great. I'm sure it would be perfect just as posted! Thanks!

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    • on February 21, 2007

      Oh My WORD! This satisfied just about every craving I had for cheesy macaroni. I hate the boxed stuff these days, and this was a sure fire winner. My daughter, who does not even like macaroni, could not stop sneaking bites of Mommy's cheesy stuff. Thank you for sharing such a fantastic recipe. I will be making this again.

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    • on December 30, 2006

      I too have made this from the "Best Recipes" cookbook from Cooks Illustrated. DH and I love it but, sadly, there is no way that we can get any of our children to eat anything except what comes in the blue box. Guess that just means more for us :) Thanks for posting this where it is handy!

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    • on December 03, 2006

      I made this with regular milk and rotini pasta (that's all I had in the house). I also halved the butter, put in a dab of brown mustard instead of dry and used extra sharp cheddar. I skipped the bread crumb topping. At first I thought the recipe was a disaster because it seemed runny, so I let it sit awhile and the pasta absorbed some of the sauce. It was really good and was actually better as leftovers. I'll definitely make it again. A high four stars!

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    • on May 02, 2006

      I made this last night and doubled the recipe to take some to a covered dish dinner and was dissappointed in the flavor. When I doubled the recipe the dry mustard flavor was very strong and no one liked it(my family or the others that I took it to). Unless you love the dry mustard taste you might want to lower the amount if you double the recipe.

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    • on May 01, 2006

      This was okay. Not my favorite, but good. My GF said it was delish!

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    • on April 24, 2006

      Salty-creamy mac&cheese. I didn't noticed the 1T dijon mustard I add in it though. I added some sausages to add color,texture and taste. Topped w/ toasted breadcrumbs(garlic-flavored margarine-spread Bread slices,process in Food Processor to make crumbs)

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    • on April 09, 2006

      Absolutely delicious! I doubled this since we are huge mac 'n cheese fans. My eldest DS loved this so much he had the leftovers 3 days in a row. I omitted the crumb topping, used sharp cheddar, added ham for a main dish and for the evaporated milk I used Evaporated Milk Thanks for a great recipe!

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    • on December 21, 2005

      How I wish I could give this more than 5 stars! I am a macaroni and cheese addict-- like many of you here, it's my ultimate choice when I need a comfort food fix. And this recipe is awesome. I make it without the topping, and it's just delicious. Just a note-- I think this is 10 times better leftover. When it's reheated, it gets that funny, grainy texture that I LOVE in a homemade mac and cheese. Perfect. Easy. Delicious. And most of all... comforting!

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    • on November 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!

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    Nutritional Facts for Stove Top Macaroni and Cheese

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 968.5
     
    Calories from Fat 512
    52%
    Total Fat 56.9 g
    87%
    Saturated Fat 34.0 g
    170%
    Cholesterol 265.5 mg
    88%
    Sodium 2059.7 mg
    85%
    Total Carbohydrate 72.2 g
    24%
    Dietary Fiber 3.2 g
    12%
    Sugars 3.3 g
    13%
    Protein 41.5 g
    83%
    Detailed Nutrition Values About Nutrition Info
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