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Pittsburgh, Pennsylvania

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Reviewed Stove Top Mac-n-Cheese

Nov 18, 2010 in Food Network Community Toolbox on Food Network

I halved the amount of butter (using 2 tablespoons instead) and this was still amazing. Just make sure you cook the egg, milk, and cheese mixture slowly over low heat, stirring until all the cheese melts and the sauce thickens. It's even better after it's cooled a bit and gotten thicker. And I don't even like boxed mac and cheese!

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