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Stovetop Mac and Cheese

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This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.

Source: Everyday Food, October 2009
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
233
  • fortik
    28 FEB, 2017
    Martha,you have beautiful recipes, but I have to count my calorie, would like to see that in your recipes, who can just eat this day & age not counting something?
    Reply
  • Jordan M
    13 AUG, 2014
    Very bland and turned into more of a Mac and cheese soup than pasta (do NOT need 4 cups of milk!!) Dissapointed and now I have TONS of leftovers. :(
    Reply
  • Nana_G
    25 MAR, 2012
    i was looking for something to replace the box that the little ones like. For me this just did not work. It was creamy but very bland and the dijon was overpowering.
    Reply
  • MS10593083
    24 FEB, 2012
    This was quite nice. Perhaps not my all-time favourite mac and cheese...I think I missed baking it with a crumb topping. But it was very creamy and I liked the added flavour of the worcestershire, Dijon, and cayenne. I found the cooking times a bit off...there was no way I would have cooked the flour and butter for 5 min..more like one minute. And didnt' need as much time to simmer the sauce either.
    Reply
  • esteesmom
    13 SEP, 2011
    My NEWall time favorite mac and cheese. I do not use Worcestershire and use a sharp English Cheddar from Costco. If you want the crunch, put it under the broiler before serving. Thanks Martha. Estee's Mom
    Reply
  • JamieCDavis
    7 OCT, 2010
    This was a delicious recipe for a rainy day! I loved it with a little grated cheddar for a garnish :)
    Reply
  • klanigan
    20 JUL, 2010
    Very good but very thin sauce. I only used 2 cups of milk and that really helped. I wasn't sure how the mustard and worcestershire sauce would taste in a mac
    Reply
  • pjtilt
    19 JUL, 2010
    I make this a lot, but instead of just using Cheddar, I go to the deli counter and ask for the cheese ends. I use a mixture of cheeses, and it always comes out great... although never comes out the same way twice. Saves a couple of bucks, too. And the kids really love it when we're lucky enough to get the stringy mozzarella or provolone :-)
    Reply
  • pjtilt
    19 JUL, 2010
    I make this a lot, but instead of just using Cheddar, I go to the deli counter and ask for the cheese ends. I use a mixture of cheeses, and it always comes out great... although never comes out the same way twice. Saves a couple of bucks, too. And the kids really love it when we're lucky enough to get the stringy mozzarella or provolone :-)
    Reply
  • Marjie43
    19 JUL, 2010
    How about adding a frozen package of squash to this mac and cheese to add more vegetables to your meal. It will add more yellow and it is absolutely delicious! Now one of my favorite comfort foods.
    Reply

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