Stove Top Mac-n-Cheese

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I love mac and cheese and I prefer it baked, but here in the desert, you don't turn the oven on in the summer if you can help it. This satisfied my craving and was really very good. The only thing I changed was the cheese used part sharp cheddar and part jack cheese. Thank you Alton, now I can have mac and cheese in the summer too!

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ABSOLUTELY delicious!!!!! I didn't have evaporated milk, so I used regular milk, but it was fabulous! The flavor was AWESOME!!! The eggs must be the secret, because I never use them in my baked mac recipe, and the taste was so different. I cooked the sauce a little longer than 3 minutes (fear of raw eggs and all that. It kept well, too... just ate the leftovers from a few days ago and it was still nice and creamy. TOP NOTCH!

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Alton! I have tried a number of top rated mac 'n' cheese recipes from the likes of Martha Stewart, but this one was by far the least pretentious and yet tastiest! Not a fan of spicy stuff, I left off the hot sauce. After reading the reviews about the ratio between pasta and sauce, I used an entire 12 oz box of Smart Taste spiral pasta with an 8 oz block of Cracker Barrel sharp white cheddar (the highest quality offered by my local Target plus some remnants of a Kraft sharp cheddar. Texture was a bit gritty, but I blame that on the cheese or my not having cooked it long enough. The flavor was the best! Thanks, Alton!

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I love it!!!!! I think this could be the best mac n cheese I've ever had! The only thing is that you have to eat it right away because after 30+ minutes it gets a weird texture, but so does most Mac n cheese. All in all it's amazing(! but doesn't keep well.

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Delicious. Much better than boxed, and it doesn't take much longer either. The times I don't have evaporated milk, I've just used a little less milk, and have substituted yellow mustard for the mustard powder. Both substitutions work fairly well.

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Yhis is the best mac 'n cheese recipe ever. I gave it to my brother and friend. Everyone is raving about it. I prepared it just as the recipe stated. It's the best!

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I followed the directions and find that it can use a little "oomph." Next time, I will lightly saute some diced onion and add that. I used medium cheddar, rather than sharp, because, being from Wisconsin, and knowing how "sharp" our sharp cheese is, I thought that sharp cheese would add too much oil. Medium cheddar was GREAT and had great flavor!

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This is great. I make it with whatever cheese we have in the house. If you follow the directions exactly you will come out with a fantastic and easy dish.

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to add to my prior review... I had alot of leftovers. I just heated some up and this does NOT reheat very well. Dry, and it looked and tasted like leftover boxed macaroni. Bottom of bowl has alot of oil... from the butter or cheese. 4 tablespoons of butter for a 1/2 box of macaroni is too much. 2 tablespoons would have been adequate.

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Sorry, but I followed the directions and this was blah. It looked and tasted like boxed mac and cheese. Not a keeper at all.