Comments on: High Five Recipe: Creamy Mac and Cheese

By: Brenda Dupuis

Brenda Dupuis — Fri, 12 Mar 2010 00:41:51 +0000

I am a new comer to your site, & loved it! You have some great recipes & tips. I tried the creamy mac & cheese. Noodles worked great in the milk. You do have to stir constantly to keep the milk from scorching. I also lowered heat some. I did have the grainy consistency that some mentioned. I am wondering if the cheese I used was the cause? Is the white better to use than tradition yellow which is what I had at the time. I will try again!
Thanks for a great site. I look forward to browsing through it a lot.

By: carringt0n

carringt0n — Tue, 02 Feb 2010 23:27:42 +0000

Laura you’re a genius! I’ve made creamy mac and cheese before but it’s taken hours (i exaggerate, but you get the point) to get rid of the floury taste in the bechamel. Not to mention if i want M & C, i’m NOT in the mood for ‘cooking.’ You bypassed the flour thing by boiling the noodles directly in the water! Thinking outside the norm!! Chef Batali frequently puts a scoop of pasta water in his sauces to thicken it up – this is similar. TYVM for sharing and i’ll be checking this site again.

By: Sommer

Sommer — Mon, 18 Jan 2010 23:43:01 +0000

I just made this tonight and even though I followed the recipe exactly the sauce turned out kinda grainy… the flavor was awesome though so I think I might try it again and cook it on a lower temp for a little bit longer and hopefully that will help with the graininess!

By: Swappin' Spoons

Swappin' Spoons — Mon, 18 Jan 2010 13:14:45 +0000

I just discovered your site and I love it! I must say I have NEVER thought about cooking my noodles in milk before—I will have to try this next time. I have a delicious Mac and Cheese soup recipe—all six of us love it, for it to be healthy someone would have to tweek it though. When we lived up north and snow stayed on the ground, for MONTHS at a time, I would prepare this soup a lot. I consider it the ‘ultimate comfort food’! LOL! Here is the link to the mac and cheese soup recipe http://tinyurl.com/yjls8js

By: cwaltz

cwaltz — Tue, 12 Jan 2010 05:31:13 +0000

Hooray! You fixed the link(I’m visiting from money saving mom). Mac and cheese is sooooooo my go to comfort food during the winter. I can’t wait to give this a try.

Christine

By: Jenna

Jenna — Mon, 11 Jan 2010 22:01:11 +0000

Just wandered over from moneysavingmom, and I am so glad I did!!! I have been hunting for an easy (fewer than 3 cheeses and no heavy cream) AND yummy M&C recipe for years. I am making room for this in my menu plan this week. Thank you!!

By: Sara

Sara — Sat, 09 Jan 2010 22:24:21 +0000

I am new to your blog but have tried this recipe twice now and have to say that it is amazing! So quick, easy, and delicious! It is a new favorite; thank you.

By: Hamons Family

Hamons Family — Thu, 07 Jan 2010 03:15:10 +0000

We had this tonight and my daughter liked it (she’s nixed all other attempts)! I’ve tried many recipes to replace the boxed versions and this recipe is finally one we can keep. I love that it uses ingredients I already have on hand, tastes great and is easy to make. My daughter loved helping make it from shredding the cheese to stirring the noodles. Thanks for sharing your recipe!

By: Princessperky

Princessperky — Tue, 29 Dec 2009 19:37:29 +0000

I made it and burned the pot, but I think a lower heat and maybe using my cast iron will help next time (cast iron at least would clean out the burn part better)

Suggestion to all who had troubles, if you scald the milk it will not ‘incorporate’ the cheese as well. Also the quality of the cheese will make a huge difference. Though I am by no means an expert, just a suggestion.

To the Tuna casserole question, use the same recipe but add tuna and not cheese (or both), it worked great last night. (with peas)

I think next week I will try it with some onions cooked in the pot first (in olive oil will prep the pot for not burning, unless someone knows something about olive oil and milk?)

By: Jennifer

Jennifer — Mon, 02 Nov 2009 14:31:51 +0000

I tried this recipe twice… The first time, I think I had a little too much pasta and it turned out a little dry. I made it for the second time last night and it did not turn out well. I think maybe because I had my burner too hot? I don’t know if the milk got scalded and that was the problem? I used cheddar and the sauce was grainy. Like the cheese didn’t melt well. But, I used that cheese again this morning and it melted fine. I think this is a great recipe when it works, but you really have to watch it.

And, what do I get for my supermom efforts? From DH: “Can’t we just have the boxed kind?” Blah.