Comments on: One Pot, Stove Top, Creamy Mac and Cheese – My decadent revolution

By: rathi

rathi — Fri, 03 Feb 2012 22:59:29 +0000

I quadrupled this recipe for a potluck lunch. Takes longer for the pasta to cook obviously (about 40 minutes) and had to add about 16 oz of water to help the pasta cook completely. It tastes is A-M-A-Z-I-N-G! No flour means no lumps, no grainy taste in the mouth. Love this recipe! And all the stirring is a good workout for the arms!

By: katie

katie — Sun, 29 Jan 2012 10:23:42 +0000

thanks for sharing. made this tonight. i made it as per your instructions. i did need to add another 1/2 cup of milk. i left out mustard and added a little too much nutmeg, but the result was awesome. i stirred it constantly. my dh said that it is the richest mac and cheese he has ever eaten. my girls loved it. thanks again!

By: Chelsea

Chelsea — Fri, 27 Jan 2012 02:34:37 +0000

Made this tonight after finding it on Pinterest. I tripled the recipe, to use up an entire bag of noodles (I thought I was going to double it, but I measured out the rinsed pasta with a dry measuring cup, and found the 16oz of shells was a full 6 cups, so increased the milk & other ingredients accordingly), and it did turn out a bit soggy, but nothing too bad. I was making what my family calls ‘tuna glop’ (mac & cheese with tuna and peas) anyway, so being a bit gloppy was no problem.

I checked the pasta as it cooked, and it seemed about done before all the milk was absorbed, but I knew I’d be adding more stuff, so that worked for me. When the pasta was ready, I added about 3 cups of shredded mild cheddar and stirred to melt it. Then I turned off the heat and added about 2 cups of frozen peas (still-frozen) and 2 cans of drained tuna.

My 6-year-old and husband loved it, and I enjoyed it as well. Thanks for the recipe!

By: Lesley T

Lesley T — Wed, 25 Jan 2012 00:35:44 +0000

This was way too salty, I’ll try it again and wait to add salt to taste at the end. Thanks for the recipe!

By: Lexis

Lexis — Tue, 24 Jan 2012 00:40:50 +0000

wow this is amazing! i’m a HUGE mac and cheese fan-but always from scratch. i’ve been making a rue for so long to get the best texture. your recipe has replace my stand by

By: Crystal

Crystal — Thu, 19 Jan 2012 23:20:56 +0000

Made this tonight with light soy milk, shredded cheddar, no butter and ‘smart taste’ macaroni and it came out great! I was worried about the soy milk but it is completely fine as long as you’ve had soy milk before and know the flavor. Thanks for such a great twist on my favorite meal!

By: White on Rice Couple

White on Rice Couple — Tue, 17 Jan 2012 02:41:00 +0000

Emily- thank you for your comment! The type of pasta will definitely change the texture of the pasta and how much milk it will require. Thicker, longer cooking pasta might even require double the milk.

By: White on Rice Couple

White on Rice Couple — Tue, 17 Jan 2012 02:38:43 +0000

MrsBlocko- thank you for the input about the cheese. Cheese varies so much in terms of flavor and saltiness. Hopefully future makers will read your comment and use a flavorful cheese.

By: White on Rice Couple

White on Rice Couple — Tue, 17 Jan 2012 02:36:02 +0000

Rachel- thank you for the valuable input regarding the use of organic, lactose-free milk. This can definitely change the flavor and/or consistency of the macaroni and cheese recipe.

By: Megan

Megan — Mon, 16 Jan 2012 01:30:35 +0000

Great concept! Thanks for sharing the recipe. Made it tonight and loved it! Even before adding the cheddar, it was tasty – almost like alfredo sauce. It does get too thick very quickly, so it might be challenging to take to a potluck or something. But if you’re just going to eat it right away, it’s amazing!

Some ideas: 1) I warmed the milk (until the butter melted) before adding the pasta, and I think that helped with the sogginess, as another poster suggested. 2) I added sour cream at the very end and that thinned it some while adding a nice flavor.

Thanks again!