Recipe by Andrew
"This is a quick and delicious version of an American classic made with sharp Cheddar. Add diced ham or tomatoes, or top with more cheese and broil for a crispy Cheddar crust."
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salt and pepper to taste
shredded Cheddar cheese
this was very delicious, added a but more milk. I packed the cheese down when I was grating, so it came out more cheesier, also I would advise to wisk every 1 minute when in the micro, this makes it less lumpy.
I initially prepared this recipe as shown, but with the tiny additions of some of my faves from another recipe, a few drops of worcestershire sauce, and a pinch of ground mustard. After the microwaving, the consistancy was very creamy, even a little runny. However, the taste was quite bland. Kinda reminded me of Stouffers, which I think is just kinda so-so. I ended up about doubling the sharp cheddar cheese. After this, the dish had better flavor, but a somewhat gritty texture that worsened as I ate and it cooled. An OK recipe, maybe better with some work.
Really yummy exept I omitted the butter and used 3/4 T of flour instead of 3 T and I added 2 slices of american cheese. I also wisked it on top of the stove instead of microwaving. It took about 15 minutes. It was smooth and creamy.
This is a staple in our home. Creamy sauce and easy to make! I add a little bit of onion and chopped ham.. I go lighter on the flour and use SHARP cheddar for best flavor (IMHO). Cooking time was about half in my microwave so be sure to watch it and BE SURE TO WHISK IT EVERY ONCE IN A WHILE, per the directions, or you will get lumpy goo. Good quick meal.
I usually follow Alton Brown's Stovetop Mac 'n Cheese recipe but didn't have evaporated milk, so I tried this one instead. It was really good and super easy! I did reduce the flour to 2 TBS (the basic rule for a sauce is 1 unit of thickening agent to 1 unit of fat) and that worked perfectly. I did double the recipe b/c when I measured out the pasta it didn't seem like enough. I ended up with enough pasta but a lot of cheese sauce leftover (about 3/4 cup). To make one recipe's worth, I'd probably use 1-1/4 cups of pasta. It makes a good base cheese sauce and would taste great with any mix of cheeses. Sorry Alton, but I think you've been replaced!
I really like the ratios used in this recipe, except for the flour. I use just a touch less and cook this on the stove instead of the microwave. Super creamy and cheesy, yum! I tried this recipe a second time using pepper jack (instead of cheddar) and adding corn, black beans, chopped grilled chicken, jalapenos and cilantro... to die for! Thanks : )
This recipe is quick, easy and tastes great. It is an excellent dish to attempt, if you are a novice in the kitchen!
Using a microwave oven, to prepare the cheese sause, is a tremendous way to save time. (Remember, however, it is important to adjust microwave cooking times,in terms of the appliance model you are using. Otherwise, the cheese sause may be overcooked.)
Good recipe, especially when used as a starting point for your own tastes and ideas- I added more cheese, and some different kinds, for example. Also could use a little more salt. Overall- quick, easy, and yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Bev's Mac and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 151
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This is homemade mac 'n cheese just like grandma used to make.
Great taste and classic goodness prepared in a slow cooker.
This baked mac and cheese is so delicious, your guests will beg for seconds.