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Creamy Stove-Top Macaroni and Cheese

March 14, 2008

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Creamy Stove-Top Macaroni and Cheese

Cooking Light, June 2006
It definitely was creamy, but it wasn’t very cheesy. I mixed sharp RF cheddar with Sargento’s four cheese Mexican mix. I think you need almost all sharp cheddar to make this cheesy. It was easy to make, and made A LOT of mac n cheese. We still have more than half of it in the fridge for left overs.
December 24, 2008 –
I revisited this recipe today. I only made a half a batch because this does make a shit load of macaroni and cheese. I tried sharp cheddar cheese (not RF of course because that doesn’t exist except Cabot) and it still doesn’t quite taste as cheesy as I want it. I even added more cheese thinking that would help. I almost think you need to cut the sauce and add the full amount of the macaroni. I may try that next time I make this. It’s an easy recipe and does the job for a quick macaroni and cheese that doesn’t come in a box. I may try to omit the Worcestershire sauce next time and see if that’s the culprit.
Measuring cups and spoons
Small saucepan
Large pot

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Filed Under: Recipe ReviewTagged: cheese, comfort food, dairy, macaroni, pasta, side dish

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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