Stove Top Mac-n-Cheese

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded
Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.5 804
A word of warning for doubling or increasing the yield: unless you love the taste of mustard, I would recommend that you stay with the 3/4 tsp, use less, or eliminate the ingredient altogether since the mustard powder really serves to add color (using turmeric would be better since it doesn't overpower with flavor like the mustard does) .  Other than the tip above, this is the best recipe for stove-top mac & cheese ever.  You'll never want to go back to that boxed stuff ever again after making this properly. item not reviewed by moderator and published
I made this last night, and it was my very first attempt at homemade mac and cheese. I have to say it turned out AWESOME! Recipe is super easy to follow and has a really great flavor and creaminess to it. I did add cream cheese and a little extra evaporated milk to mine toward the end. Also used a little less cheddar than recipe called for, and instead, substituted pepper jack. Served with pulled pork on top. I will definitely make this again.  item not reviewed by moderator and published
I used smoked gouda and added prosciutto. Holy cow, yum! I usually hate smoked cheese but it was great! item not reviewed by moderator and published
It was creamy, but way too much dry mustard! Next time I will add only 1/2 t., maybe even a 1/4 t. I'll also add only 8 oz. of cheese, and maybe a 1/4 t. of onion powder. Back to the drawing board trying to recreate boxed mac and cheese for my nine year old using fresh, whole ingredients! :/ item not reviewed by moderator and published
Best mac 'n cheese ever! But, oh, the calories....I doubled the recipe. Got in a hurry, and dumped in the eggs without mixing with the milk--but they didn't scramble or separate at all--creamy and amazing! Used all sharp cheddar. Next time I might use 1/2 Swiss and add bacon. item not reviewed by moderator and published
Filling and warm for a winter's night! I quadrupled the recipe and it did well. It was an easy recipe to follow. item not reviewed by moderator and published
This was the best macaroni and cheese recipe I've ever had. I prefer this over oven mac and cheese any day, oven mac and cheese tends to get too dry. It's very creamy and has great flavor. I didn't even add the dry mustard because I didn't have it on hand and people raved about it at my dinner party. item not reviewed by moderator and published
Not very cheesy. Next day ended up making additional sauce, Added 2 more cheeses, butter, pepper and more mustard powder. Tastes better, item not reviewed by moderator and published
I think I may have made a mistake by doubling the recipe, but I was very careful to follow instructions exactly. The eggs didn't scramble one bit, and it came out looking perfect and creamy. My husband and I couldn't wait to eat it, but the taste was just way to strong. I used all fresh ingredients purchased the day before, so I couldn't imagine why it tasted like something had soured in the process. Maybe next time I'll try using mild instead of sharp cheddar and a little less mustard as some have suggested. Either way, I'll never double it again, so much went to waste! item not reviewed by moderator and published
I've been making this for years--it's my go-to mac & cheese recipe. Perfect and simple! I add the salt to taste at the end, and I've had success substituting regular jarred mustard for dry and using 8oz of extra sharp cheddar instead of 10oz sharp. Remember to cook the sauce gently for just 3 mins so the eggs don't scramble! item not reviewed by moderator and published
I tried to make this and it turned out great! the mustard was the right touch item not reviewed by moderator and published
I guess I did something wrong because this came out very sticky and gooey and much too salty. It took awhile for the cheese to melt and I think all the stirring caused the pasta starch to breakdown into the sauce. Very ugly and unappetizing. item not reviewed by moderator and published
This was so delicious and creamy! Much better than the boxed kind and took about the same amount of time. The only thing I will change next time is to leave out the hot sauce. The heat (which wasn't much) was just the right amount, but it added a flavor that I just wasn't particularly fond of. I feel a little sprinkle of cayenne or more pepper instead would be perfect! item not reviewed by moderator and published
I've made this twice now, and the same thing happened both times, eggs scrambling! I had it on the lowest heat, but it seems inevitable! I'll stick to the old fashion way and make a roux. I will say, the flavor is good. item not reviewed by moderator and published
This was awesome! Fast and easy! I will make this again. I put in paprika instead of hot sauce. Very yummy. I am a busy mom and this recipe was just what I needed on a busy night. Thank you Mr. Brown! item not reviewed by moderator and published
It was good, it came together so quickly that the main course wasn't ready yet so I had to let it sit for a while on the lowest setting. It went from a little runny at first to perfectly creamy, and then, a little too dry. But I had saved the other half of the can evaporated milk so I just kept stirring in a little at a time until it was creamy again. I only used an 8 oz bag of pre-shredded cheese and also threw in a little bit of leftover brie from the fridge. Very good and very easy recipe, but next time I may take my chances using heavy cream instead of the evaporated milk since I think it's a better product. I really liked that this sauce did not start with a roux, which never has the smooth consistency that I want like this does! item not reviewed by moderator and published
I was not a fan, the cheese took a long time to melt (yes, it was freshly grated) and the entire thing was a bit runny, except for the chunky cheese bits. I followed the recipe exactly, didn't add or omit anything and measured perfectly. It wasn't spicy, so for those of you that are leaving out the hot sauce/mustard, you don't need to. It's just not very good, in my own opinion. item not reviewed by moderator and published
I made this tonight just to try and I am fairly new to cooking dinner and I have to say that this hit the spot and was easy to make as well. Alton I will be happy to try other recipes. item not reviewed by moderator and published
This recipe has ruined me on Kraft! It takes the same amount of time and is so much creamier and delicious. Definitely shred the cheddar yourself instead of buying it pre-shredded. I didn't change a thing about this recipe; made exactly as is written and got rave reviews!! item not reviewed by moderator and published
Best stove top mac and cheese. I have made this many, many times with different types of cheese. My favorite- 4 oz gruyere and 6 oz extra sharp cheddar. Yum! item not reviewed by moderator and published
My mini me and I love it!!! It's our go-to stovetop mac recipe!!! Can't print?!?! Then write it down!!! My grandma still does... item not reviewed by moderator and published
I followed this recipe exactly and loved the flavor! However, my cheese turned sort of a gritty texture. Is there a reason for this? Still tasted good but would love a creamier texture. item not reviewed by moderator and published
So easy to make and very good too. item not reviewed by moderator and published
We made this tonight and it was a big hit! For those afraid of the hot sauce, it doesn't make it spicy. My 9 month old grand daughter even loved it. Yummy and quick! item not reviewed by moderator and published
This was so bad it was not even salvageable. No one ate any of it, and all 3 first bites were spit out. item not reviewed by moderator and published
I made this tonight (8/24/14), and it was PERFECT! Wouldn't change a THING...except omitted the hot sauce. My boyfriend and I are wimps in the spicy category :-) item not reviewed by moderator and published
My daughter loved this recipe. She doesn't like spicy food so I didn't put any hot sauce. I did add some broccoli to it though. item not reviewed by moderator and published
Does anyone know if leaving out the eggs is a viable option? My daughter is allergic so I can't use them. (Also rating 5 even though I haven't tried it yet to at least make up for some of the 1 star reviews for not being able to print...) item not reviewed by moderator and published
I didn't use mustard or hot sauce and everyone loved it. I served it at a party and a pot luck and it was entirely gone, even though I made a double batch! item not reviewed by moderator and published
Very good and easy! My boys loved it and went for seconds. I used french's yellow mustard since I did not have dry mustard and regular salt. I used both sharp yellow and aged white cheddar. I doubled the ingredients and made 1 pound of pasta and cooked ingredients together for few extra minutes instead of just 3 (don't think that's enough time for 4 eggs). Will definitely be making this again. item not reviewed by moderator and published
I luv this Mac & cheese ...sub one chicken bullion for salt and pepper and use one egg because my husband don t like eggs ....this came out great ...thanx Alton brown item not reviewed by moderator and published
Super easy - all pantry ingredients - came together so quickly and my kids LOVED it. Even my husband, who dislikes mac & cheese, loved it. I would make this again in a minute. item not reviewed by moderator and published
I skipped the hot sauce and added andouille sausage instead. Very easy to make. Nice and creamy, might add some veggies next time. item not reviewed by moderator and published
For those of you who are having print issues, stop rating this recipe a 1 star. Just because you do not know how to use CTRL+P does not mean you do not like the food. At least talk about the food and give a valid reason as to why you would rate it so low. On to the food. My brother is going to love this Mac and Cheese. I will have to go out and buy the stuff to make it. Sadly, I can not partake as I can not have milk or cheese. But it sounds delicious. item not reviewed by moderator and published
Very good Mac & Cheese. For those with print issues, it is an Internet Explorer problem. Update to the latest version, or simply copy the the URL and then paste into the address bar of Google Chrome browser, hit enter and your print option buttons will now be available. Worst case you can just left click the top of the recipe and drag the mouse to the right and down until it has highlighted the recipe in blue, then right mouse click Copy. Then open up MS Word and paste, you will need to do some editing or you will wind up with four pages of print. Do not copy the non recipe side margin information or you will have 8 pages of print. item not reviewed by moderator and published
Quick and easy, creamy and cheesy version of mac and cheese. I used Tillamook extra sharp cheddar and it was perfect for this. Definitely making again. item not reviewed by moderator and published
Very easy to make. Quick and good! item not reviewed by moderator and published
I used regular almond milk, extra sharp cheddar (store did not have just sharp) no hot sauce (one child sensitive to anything spicy and did not want to risk it) and I used the whole box of whole wheat macaroni. My ds8 had 2 servings and asked for more...but I really wanted it to last till tomorrow so we could have leftovers! My dd2 ate most of hers-she is fairly picky and only sometimes likes macaroni. And I thought it had a good taste, much more flavorful than the box, I know what went into it, and it goes much further than the box kind. Plus, using the whole box made it a little bit healthier without losing any flavor. The type of cheese and eggs may be what makes all the difference from the last time I made my own sauce--(had good flavor but I had a lot of trouble melting cheese without being stringy) I will definitely make this again with the type of cheese I normally have on hand (I buy in bulk for a much better price!) to see how it works. item not reviewed by moderator and published
A bit mustardy for my liking. So on the next go around, 1/4 tsp of mustard powder and substituted 2%milk. I also used about 1/8 tsp of fresh ground nutmeg, and a 1/4 tsp of garlic powder. Very tasty mac and cheese. Better than anything you can get of of the box mixes. item not reviewed by moderator and published
So good! And so easy!! I can't have cow's milk, so I subbed in evaporated goat milk and then used a combination of goat cheddar, goat mozzarella, chevre and Pecorino romano for the cheese (basically, a little bit of each of the cheeses I happened to have on hand). I'll definitely be doing this one again! item not reviewed by moderator and published
Alton has many great recipes but this is not one of them . Evaporated milk taints the flavor tremendously. I would use heavy cream or half and half. item not reviewed by moderator and published
Print button is to the left of the title of the recipe. It's in a red box and has a picture of a printer. item not reviewed by moderator and published
Needs bacon. item not reviewed by moderator and published
Looks great but can't print since the website changed there is no print icon. Great recipe, awful site!! item not reviewed by moderator and published
Sounds good, but never, ever put eggs in mine! item not reviewed by moderator and published
this recipe looks easy and great. But, where do I print??? Hate the new site. item not reviewed by moderator and published
Made this last night and it was delicious. I didn't have sharp cheddar, so I used the mild cheddar that I had on hand. I decided to be a little creative and cooked it for a bit on my Big Green Egg......had a wonderful smokey flavor and my husband couldn't stop eating it! item not reviewed by moderator and published
can't print it since there is no print button!!! Would try it if I could print it out!!! item not reviewed by moderator and published
We love everything AB makes, especially his Mac & Cheese. But.... PLEASE provide quality captioning for your deaf/HOH fans! item not reviewed by moderator and published
Kids didn't like it. The fact that it had eggs in it grossed out my oldest and my youngest hates everything I make nowdays anyway. Too thick and too bitter so would only use 1 egg and whole milk next time. item not reviewed by moderator and published
I always love Alton Brown's recipes! item not reviewed by moderator and published
Easy, fun and I know what's in it! item not reviewed by moderator and published
I have made this MANY times for my family and friends. It's is absolutely amazing! Although I use regular milk instead of evaporated milk (and you can use regular salt as well) it still comes out just as amazing! I have yet to find a recipe from Alton Brown I didn't like, he's amazing! Thank you for this recipe! item not reviewed by moderator and published
Best Mac and cheese I have ever had. Thank u for this recipe! item not reviewed by moderator and published
Did not enjoy this at all. The evaporated milk made it taste like Macaroni & sugar cheese. item not reviewed by moderator and published
i think this is pretty awesome and the taste is great?, i'm pasta lover. item not reviewed by moderator and published
sausage item not reviewed by moderator and published
I love this recipe. I add corn beef to it and it is a mazing, even my picky 11 year old loves it! item not reviewed by moderator and published
comfort food I have made it about 10 times LOVE It item not reviewed by moderator and published
I love this mac and cheese recipe. I would not change a thing. This is comfort food at its best!! item not reviewed by moderator and published
Made this tonight and started of with the exact recipe. I felt it had way too much sauce for the noodles and ultimately ended up doubling the noodles. I also felt it needed just a splash more of evaporated milk to smooth out the little bit of stringiness I got out of the cheese. I have mixed feelings on the hot sauce. I'm not sure what kind he had in mind when he wrote this, but Tabasco just doesn't seem to quite jive with it. item not reviewed by moderator and published
Didn't have evaporated milk so I used 2% milk (the only thing we have in the house), and also used 6 oz sharp cheddar and 4 oz mild cheddar (again, it was what I had in the house). Bottom line... this mac and cheese is awesome!!!!, usually I don't put up a review if I make substitutions (not fair to the chef to change a recipe and then give your opinion of it, since it's not the same), but this stuff was great and I'm sure would have been even better without my changes. item not reviewed by moderator and published
Love it. item not reviewed by moderator and published
Hubby & I loved it! The Franks Red Hot Sauce gave it a unique flavor. I didn't have Kosher salt, so I had to sub out 1/2 tsp of sea salt. I also didn't have enough sharp cheddar, so I used 2 oz of a "mexican blend", which was colby/jack, mozzarella and cheddar blend. While the macaroni was draining, I dumped everything in the pot, including the butter and let it thicken, then I added the macaroni back in because I prefer my pasta al dente, and it would have cooked the pasta to a very soft texture. I didn't find it to be too much sauce, as others did. This is supposed to be creamy, not like a baked mac & cheese, although the sauce will thicken up a lot. item not reviewed by moderator and published
My family liked this, although, I prefer baked macaroni and cheese made with a roux and béchamel. The sauce made more than needed for 1/2 pound so I just threw in more pasta item not reviewed by moderator and published
Best mac and cheese recipe item not reviewed by moderator and published
Don't know why anyone would rate this anything but 5 out of 5 stars. I make it all the time and it's easy and perfect tasting. item not reviewed by moderator and published
Toughest critics going in our house and they found this dish very good. Definitely adding it to my "Tried and True" while I continue the search for my "perfect" macaroni and cheese. item not reviewed by moderator and published
This is very tasty. For those who made this recipe as written and were not completely happy with the taste, try it by using the different amounts for milk and cheese, like it says in The America's Test Kitchens Family Cookbook (same recipe just different amounts). The amount of evaporated milk should be 12oz and the cheese is 12 oz. Everything else is the same - this way it is creamier and the taste is not too strong. item not reviewed by moderator and published
This is a spectacular recipe. It's never occurred to me to put eggs in mac ad cheese. I followed everything exactly as written- except I only had 5 ounces of evaporated milk. I added 1 ounce of heavy cream, and it still turned out great. It is very saucy, but that's not a bad thing. Next time I make it, I might cook it a little longer to try and get the liquid to thicken even more. The dry mustard and hot sauce lend just a spectacular flavor. I was thinking of skipping them, and I'm glad I didn't! item not reviewed by moderator and published
Loved this super simple recipe. Definitely makes enough cheese sauce for more than 1/2 a pound of macaroni noodles. Just as easy as boxed and tastes way better! item not reviewed by moderator and published
This had a weird taste. I hesitated over the mustard and hot sauce, and sure enough it was strong and sharp tasting, and I used medium cheddar. I wouldn't have been able to eat it at all if I'd used sharp cheddar. item not reviewed by moderator and published
Nice quick way to make a quality mac and cheese. I didn't have any evaporated milk, so I used regular milk and it turned out great. Better than a box with powder item not reviewed by moderator and published
I just finished making this and it is delicious! At first, it seemed very runny once everything came together, but as it sits it gets thicker. I add a little more salt and pepper to my taste and I didn't have dry mustard so I added about 1/2 tsp. of yellow mustard. My 2 year old, who has been very picky lately, is on her second bowl. If it's toddler approved, then it's a winner lol. I will definitely be keeping this on hand as my go to Mac and cheese recipe! item not reviewed by moderator and published
Substitute cheddar for Land O' Lakes or other brand American cheese, add crumbled potatoes chips on top before serving for the crunch factor. Otherwise, a good recipe. item not reviewed by moderator and published
Made exactly as directed. (Cooked an entire package of pasta and split in half.) Only difference: I added in an additional handful of noodles since I felt it was a bit too saucy. Quick and easy. HUSBAND LOVED. Delicious variation: a teaspoon of Tastefully Simple's Garlic Garlic seasoning mixed into the liquid mixture and served with oven-baked breaded mini shrimp on top. item not reviewed by moderator and published
Weird. Made it exactly as the recipe stated. I'm not sure what are it not work. I always put dry mustard and hot sauce in my mac n cheese, so that's not it. I think the eggs and evaporated milk just gave it an odd consistency. And maybe use half sharp cheddar and half milder cheese. Just not good. item not reviewed by moderator and published
Love this mac and cheese and it is so easy to make and so creamy and cheesy. I used Montibello Organic Conchiglie. This pasta is on the larger size and the noodles easily holds on to the creamy cheese. Tastes like Velvetta Shells and Cheese. It is very quick to prepare. I might try whole milk next time instead of evaporated milk, just to use fresh ingredients as much as possible. item not reviewed by moderator and published
This recipe is perfect as written.I love the ease of the preparation That said, for those of us who are familiar with ALTON'S style, are aware that often he uses a scientific approach. When a formula is not followed, you can not expect the desired results!. For those who give a negative review and deviate from recipes is PREPOSTEROUS. I wish that these reviews would be deleted so other readers would be given the GOSPEL TRUTH. item not reviewed by moderator and published
This is a very easy and quick recipe; but it tastes as if it took hours to make. My husband, and everyone who has tried it, love it. It's a keeper!! item not reviewed by moderator and published
Yuck. I usually love AB recipes, so I was quite disappointed. The texture was goopy and the flavor was very strange but bland. I'm not sure what it was about it. I love his baked macaroni and cheese recipe, which is somewhat similar in ingredients. Maybe it's the evaporated milk? I couldn't taste the hot sauce either, unfortunately. Read more at: http://www.foodnetwork.com/recipes/alton-brown/stove-top-mac-n-cheese-recipe/reviews/index.html?oc=linkback item not reviewed by moderator and published
I used mild cheddar instead of sharp cheddar cheese. However, the recipe, as written (though I used whole milk instead of evaporated milk) was too cheesy for our taste. I didn't even want to eat it, and my daughter looked in the pan and said "YUCK!". To fix it, I added some whole milk, and while that was warming and blending as I stirred occasionally to blend it with the existing cheese sauce and pasta combination, I cooked the other half-pound of macaroni. I stirred that in when it was ready. My daughter (age 8). My husband pronounced it "too bland"--I had left out the hot sauce and dry mustard, thinking of pleasing my daughter. I told my husband about the seasoning in the recipe. Leaving the seasoning out was perfect for a child, not so much for an adult. I will make my own version of the recipe in the future, and use some velveeta for part of the cheese to get a creamier result. item not reviewed by moderator and published
I found this recipe when i was in a rush and looking for a quick recipe for mac n cheese. Didn't expect everyone to like it so much. I used cooper sharp american deli cheese the 1st time which i just happen to have in my fridge and my kids raved about it. My 'normal' cheese is cracker barrel xtra sharp white cheddar and my go-to instant elbow macaroni is Barilla. It's super easy and quick to make, doesn't take much longer then the 'box' mac and cheese and this way you don't have Red dye#40 in your food. For the best mac n cheese ever see Tyler Florence Ultimate cookbook. Hands down the best and is 5 stars. But for ease you can't beat this as the go-to mac and cheese after a long day at work for the kids. item not reviewed by moderator and published
I think one word sums it up: yum. I plan on just making the sauce and pouring it over toast, as this will make a perfect welsh rarebit. item not reviewed by moderator and published
This was really good. I'm not a big fan of baked macaroni and cheese so this recipe hit the spot! Easy too. item not reviewed by moderator and published
Wonderful mac-n-cheese recipe!! My youngest ,who is 11, LOVES making this. She now takes over! Super easy and so tasty. I don't change a thing! Thanks Alton! :) item not reviewed by moderator and published
My picky daughter called this the best macaroni and cheese that she's ever had. The first time I did the recipe following the directions exactly. I made some changes to the recipe and it's still really good: I wanted things a bit healthier so I used only 2 tbsp butter, 1 egg and 8 oz of 2% cheddar cheese (since the cheese package is only 8 oz) I do not usually have evaporated milk on hand. So I substituted the milk with 1/2 cup 2% milk and 1/4 cup Greek yogurt. I didn't even notice the difference. item not reviewed by moderator and published
I've been using this recipe for years! It is super easy and yummy! For big family gatherings, I double the recipe and then throw it in the crockpot on low to keep it warm. When the recipe is doubled though the cheese gets very hard to stir in, but that's when I recruit the husband to help :) item not reviewed by moderator and published
seriously the best stovetop mac and cheese i've ever made. tastes great with shredded lobster! item not reviewed by moderator and published
Thank You Alton! This is excellent mac & cheese. I only eat Kraft- NOT anymore! item not reviewed by moderator and published
This mac-n-cheese is delicious! Very easy to make. Prefer this over the box macaroni any day. I did add some American cheese also.The hot sauce is not necessary in my opinion because I couldn't taste it. Will definitely use this recipe in the future. ;-) item not reviewed by moderator and published
This mac-n-cheese taste very good! Very easy to make. I did add some American cheese.The hot sauce is not necessary in my opinion because I couldn't taste it. Will definitely use this recipe in the future! ;-) item not reviewed by moderator and published
Love this recipe!!! item not reviewed by moderator and published
My husband and son absolutely loved this so much that they prefer it to the baked version. Thanks Alton! item not reviewed by moderator and published
I know I can count on Alton to give me a no nonsense recipe for anything as I have used his recipes countless times before. But for some reason, this one didn't work. I'm not a novice cook so this should have turned out great. Nope! My hunt still on for a Mac & cheese recipe worthy of my son- the Mac & cheese lover of the house. item not reviewed by moderator and published
pretty good and very easy to make, had both my 5 year old and 8 year old helping. Better than the box. item not reviewed by moderator and published
Amazing item not reviewed by moderator and published
Loved it! Was so creamy and delicious. item not reviewed by moderator and published
I loved my Kraft for a box but I can never go back now...this one is just as easy and is even better after waiting 10min for flavors to meld. item not reviewed by moderator and published
really tasty and creamy. super easy to make item not reviewed by moderator and published
It is good-but I added a bit too much dry mustard. Will make this again!! item not reviewed by moderator and published
Yeah, when it comes to the mustard powder... less is better or you could try subbing turmeric for the mustard powder since the turmeric only adds color and barely any noticeable flavor (unlike the mustard powder which adds color and definite strong flavor).  Keep at it. item not reviewed by moderator and published
I copied/pasted into EverNote on my iPad item not reviewed by moderator and published
Usually the cheese turns out gritty if you dont melt it low and slow. item not reviewed by moderator and published
I don't think Alton would approve but, as I just plain hate eggs, I have found that substituting 1 T cream cheese for each egg works to help bind things without eggs and it just adds to the creaminess. I hope that perhaps that allows you to make the recipe, and that it works for you and your daughter! item not reviewed by moderator and published
Unsure on the eggs, sorry. But not being able to print should NOT affect rating a recipe item not reviewed by moderator and published
I wish your comment were near the top as a reminder that it's the resulting dish that is being discussed, or sometimes misprints. People do rate for the wrong reasons instead of the flavor, texture, etc. of the actual dish. item not reviewed by moderator and published
I agree that bashing the recipe stinks if you are just having print issues...but rating a recipe you haven't even made as a 5, is just as bad. item not reviewed by moderator and published
Just as bad? I don't think so. Not when the higher scores are correcting lower scores that are wrong first. item not reviewed by moderator and published
Everything is better with bacon! item not reviewed by moderator and published
Everything is better with bacon! item not reviewed by moderator and published
Everything needs bacon item not reviewed by moderator and published
CTRL+P, website do not need print buttons. item not reviewed by moderator and published
The stars and review section of this recipe is for reviewing the recipe. Not for reviewing the compatibility of the website. If you need to address the site's printing problems send them an email or comment elsewhere. Don't lower the recipe review score and the author. item not reviewed by moderator and published
if you havent tried recipe why would you rate it? item not reviewed by moderator and published
One star because YOU can't find the print icon?? item not reviewed by moderator and published
Not only anne...MANY people have lost the Print icon with the site re-design. Very frustrating... item not reviewed by moderator and published
No kidding, why downvote a recipe because you (and even others) can't print??? item not reviewed by moderator and published
The stars and review section of this recipe is for reviewing the recipe. Not for reviewing the compatibility of the website. If you need to address the site's printing problems send them an email or comment elsewhere. Don't lower the recipe review score and the author. item not reviewed by moderator and published
On mine the print button is beside the SAVE button. item not reviewed by moderator and published
Print button is on the top left hand column. It is red. item not reviewed by moderator and published
I agree....I have no red print button on left side. Please put this back the way it used to be! It was so easy then. item not reviewed by moderator and published
Try a different browser, like Chrome. It's not working in certain versions of Internet Explorer. item not reviewed by moderator and published
Many people are complaining the Print option doesn't show up (me included) - maybe it's time to get it to start working with Explorer??? item not reviewed by moderator and published
Didn't make the recipe, and down voting the recipe due to printing problems? How's that fair? item not reviewed by moderator and published
The stars and review section of this recipe is for reviewing the recipe. Not for reviewing the compatibility of the website. If you need to address the site's printing problems send them an email or comment elsewhere. Don't lower the recipe review score and the author. item not reviewed by moderator and published
The eggs can't be seen and make the texture of the sauce. Plus they add protein and other nutrients. The bitterness may have come from to much dry mustard for your family's taste. Maybe they will like it with half of the mustard, or even just 1/8 tsp of it. item not reviewed by moderator and published
Regular milk works fine, but evaporated milk is higher in fat so it has a richer flavor. A more comparable substitute would be cream. What's nice about EM though is that you don't have to be worry about turning the heat up too high and having it curdle on you. item not reviewed by moderator and published
I had no idea that using EM stopped that from happening! Thanks for the tip! item not reviewed by moderator and published
Did you use condensed milk by mistake? Evaporated milk has no sugar added, but condensed milk does. item not reviewed by moderator and published
Whoopsie! I agree with @mjswede_5918334, it sounds like you used (sweetened) *condensed* milk as opposed to *evaporated* milk. Evaporated milk is simply milk is which 60% of the water content has been removed, no sweeteners or flavoring added. Condensed milk, on the other hand is rather sweet as it contains a until a 9:11 ratio of sugar to (evaporated) milk. item not reviewed by moderator and published
Thanks for the corned beef tip. I love corned beef, too. item not reviewed by moderator and published
Tabasco is the worst.... Use Cholula or Tapatillo next time item not reviewed by moderator and published
I used sriracha to great success! item not reviewed by moderator and published
I'm going to try green enchilada sauce next time. item not reviewed by moderator and published
I love it when people comment about substitutions so I know if they'll work or not. Thanks! item not reviewed by moderator and published
You mean add some oil and some more saturated fat. Gross. item not reviewed by moderator and published
Hardly the appropriate comment to make on a mac n cheese recipe. It's not like Sidra was putting that on a salad, and if it was, you have no right to judge. Everyone has a right to their own opinion and/or alterations. item not reviewed by moderator and published
Second sentence should read "made it not work" apparently autocorrect got me! item not reviewed by moderator and published
I know you're going to take this the wrong way but there's no way for me to say this without you doing so. My point is why do you feel the need to review and rate a recipe low when you didn't follow it as it was written? I'm not saying you're wrong at all but you're not doing anyone who follow the reviews a favor who may want to try it but pass on the recipe because of the star ratings? Do you see my point? Fix it like it said then give a review. item not reviewed by moderator and published
Why are you writing about how bad the recipe is if you changed the whole recipe? Mild cheddar instead of sharp cheddar. Whole milk instead of evaporated milk. You didn't use hot sauce. You didn't use the dry mustard. It's really not fair to even post your comment with just 2 stars. item not reviewed by moderator and published
velveta.... really that is not even cheese. and its nasty! item not reviewed by moderator and published
thank you Chef #456303....glad someone finally said it. item not reviewed by moderator and published
As soon as I see Velveta listed as an ingredient in a recipe....I move on.. item not reviewed by moderator and published
LMAO! thanks Chef#456303 & nyyankeefan516! I hate reading comments and rate dishes low because they change the recipe or sometimes have never even tried it yet! Amyinseattle-feeding your daughter velveeta cheese should be considered child abuse-just sayin' HAHA item not reviewed by moderator and published
You're welcome mizzlizz41_9033856 and slowtrtl_11666373. I usually don't comment but amyinseattle really made me angry. Rate the actual recipe...but don't give it 2 stars when it was HER recipe not the Food Network's posted recipe. item not reviewed by moderator and published
(red dye #40 problems are from the 70's. It is fine now. You can even eat red m&m's now!) item not reviewed by moderator and published
Not so. It is still used in many products. I know, as I get migraines from it. item not reviewed by moderator and published

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Cooking with Kids