Comments on: Stove Top Macaroni and Cheese Recipe

By: Janie

Janie — Mon, 29 Jun 2009 16:16:30 +0000

oohhh…Love Mac and Cheese on the stove top…Try fontina and gruyere..(or edam)
And if you want to add some nutrition the best recipe I ever tried, for macaroni and cheese, was to break up cauliflower and mix them into the mac and cheese…(you can blanch it in the end of the pasta cooking) so good…

By: Rachael

Rachael — Sat, 14 Feb 2009 16:38:50 +0000

After looking online for quick, easy, and creamy macaroni for an hour i think i have found the one. Will deff. let you know how the boyfriend likes it. Happy Valentine’s Day <3

By: coco

coco — Mon, 29 Sep 2008 09:56:13 +0000

This looks delicious. I’ve always baked my mac and cheese. Will try this soon.

By: admin

admin — Sat, 07 Jun 2008 20:38:00 +0000

@John – No, affiliation with Seaside Market but that is the model that I am going after. The recipe will be tweaked and I will keep updating this post to share.

I heard through the grapevine that one of the butchers from Seaside Market is now working at a franchise grocery store in Encinitas. Supposedly they now offer the burgundy marinated tri tip for fraction of the cost. Not sure if it’ is Ralphs, Vons, Albertons. Hoping to find this out soon.

By: admin

admin — Sat, 07 Jun 2008 20:30:09 +0000

If it melts then you don’t have to worry :)

Most shredded cheeses have some additive called cellulose, which act as an anti caking agent. It is used to keep cheese from clumping, getting moist and molding.

By: Shannon

Shannon — Sat, 07 Jun 2008 14:12:04 +0000

Mmmm. This looks delicious. I am going to make it, I know you said not to use a pre-shredded cheese, but we just picked up some Provel cheese in St. Louis. It melts like nobody’s business. Thanks for the recipe.

By: admin

admin — Wed, 04 Jun 2008 06:27:14 +0000

@FoodFreak

Totally agreed, roux/bechamel is a great way to thicken things up. Although I must admit, I save the hassle of making bechamel sauce for the baked macaroni and cheese. Stove top is my go to easy comfort.

What kind of cheese do you like to use?

By: FoodFreak

FoodFreak — Wed, 04 Jun 2008 04:52:48 +0000

Another good idea is to make a simple roux so that you have a nice thick sauce…its also a good thing to do if you don’t have a lot of cheese on hang. To make a roux take a teaspoon of butter or other fat and put it in a sauce pan. When completely melted add an equal amount of flour. stir constantly. This will form a paste to which you can add your other ingredients!

By: admin

admin — Wed, 04 Jun 2008 04:00:32 +0000

@Foodaholic

I always keep a can or two of the evaporated milk handy in the pantry. Just like a bottle of clam juice and can of clams so I can make some linguine white clam sauce.

Let us know what cheese combo you go with.

By: Foodaholic

Foodaholic — Wed, 04 Jun 2008 02:56:38 +0000

Looks soooo good. I never heard of using evaporated milk for mac&cheese before. Sounds fantastic. Can’t wait to try it.