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