Stove Top Mac-n-Cheese

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This recipe turned out to be absolutely delicious. Since I live in Punta del Este, Uruguay, we don't have cheddar cheese so I used a combination of Emental and a local mild Colonia cheese.
The outcome was FANTASTIC ! And by the way it turned out to be a gourmet and adult dish!

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The flavor in this is great- I loved the addition of just a dash of hot sauce. But the sauce was just a bit too rich. I ended up boiling another cup or two of pasta and adding it to what I had already made to cut the sauce a bit. With the extra noodles, it was perfect. Creamy, cheesy, delicious. Easy to make too! I'll definitely be making it again.

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This isn't what I would call a gourmet, adult mac and cheese. Rather, it's a delicious version of basic mac and cheese that kids love. I've made it several times now and my family loves it. It's just quality, easy, creamy, macaroni and cheese. Love it!

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This wasn't anything special. A bit too salty and devoid of flavor if you ask me, I wont make it again.

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This is very good, and extremely creamy! The hot sauce gives it an extra flavor as well. I make macaroni and cheese no other way now!

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As always AB delivers! I did not have evaporated milk so I tried a mad scientist experiment of boiling down whole milk. Even still it worked very well. Not soupy at all! Wonderful flavor and my 15 month old daughter scarfed it down. Thanks again Alton!!

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Holy cow! This was fantastic! I had no issues with soupy-ness, nor did I find it was poor for leftovers. It creamed up perfectly and had a delicious sharp cheddar flavor that wasn't overwhelming. Couldn't taste the Tabasco, though, so not sure if it's necessary or if I just need t be more forward with it in my measurements. The only difference is that evaporated milk nowadays comes in 5oz. cans, so perhaps that kept it thicker? Can't imagine 1oz. making it soupy - was thick like a good baked version.

Rave reviews by those who I fed t to. Seriously. I've never made stovetop mac and cheese (apart from what you do pre-baking. This was so easy, I think I can remember it for quick fixes in the future.

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Excellent! I've made lots of macaroni and cheese. To "tighten" it up, I baked it with cheese and panko on the top.

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I followed the measurements exactly and it was way too soupy. Had to serve it with a slotted spoon. If I were to make it again I'd either double the pasta or halve the milk. Good flavor though; the hot sauce is a nice touch.

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It was good 5 minutes off the stove. This is the type of dish that needs to be devoured straight off the stove top, it's not good for left overs. I tried eating it the next day and it was horrible. I love sharp cheddar but based on the reviews I went for the medium because this would be served to kids and kids tend to like bland because most were raised on junk like Mac from a box. I followed it to a T and even tempered the eggs but it was still a little grainy for my liking. It just seemed like the more it sat the more grainy it got. I'll half the cheese next time because it was way too cheesy and this is coming from a cheese lover, I never thought I would ever say "too much cheese." The flavor was there, but I couldn't get past the texture. It was probably something I did wrong. I'll keep trying.