Stovetop Mac and Cheese

I have a question, it says one and a quarter cups of cheddar cheese/ 5 ounces. When I measure out 1 1/4 cups of cheddar cheese it’s less than 5 ounces. So which is better one and a quarter cups or 5 ounces?

I made this with whole milk (it's all we buy) and regular white cheddar (low fat cheese is an abomination of nature) so ours was probably even more delicious than the recipe as written. Also, I omitted the bread crumbs because my family doesn't like bread crumbs on their mac anyway, so no reason to go to the extra work or add the extra carbs. This received an enthusiastic thumbs up from the whole family!!

This is my go to mac and cheese recipe. So quick and easy.

This was tasty, satisfying, and easy to prepare. Made a few subs to boost nutrition: whole wheat elbows; whole wheat flour and whole wheat bread crumbs; and Smart Balance instead of butter. Used a combo of reduced fat cheddar and reduced fat American. Will definitely make this again.

I thought it was a great recipe. I used regular sharp cheddar and part-skim mozzarella the second time to cut out more calories. It is a lot more mild that way, but I like it better. I also skipped the buttered bread crumbs the second time and used the butter in the roux instead which made it creamier and tasted way better to me than the weird butter bread on top. Great lower calorie recipe!

This is so easy to make after a hard day's work! Kids loved it too!

Very easy to make and tasted good. I didn't make the bread crumbs for the top and instead added that allotted butter amount into the cheese sauce.

Add more butter to the cheese sauce and use Old Cheddar cheese to improve the flavour greatly. Also sprinkle in a little bit of parmesean. Great if served with chicken & broccoli!

Easy and tasty. I add broccoli.

I'm in pharmacy school and have little to no time to cook, yet I'm always craving comfort food. This was so easy and fast, I will actually make it again! I used whole grain pasta and added broccoli, but I think you can probably add most vegetables and this would still taste good. Plus, my boyfriend thinks I'm a good cook. Win :)

Let's call this what it is...low fat Mac and cheese. That's what it tastes like. I added broccli and some chucks of left over roast chicken. My two year old loved it...made it again and again.

Blech. Bland, weird consistency, nothing about this anyone liked. I've made other Cooking Light mac and cheese recipes and they were wonderful.

I liked this recipe alot. I used sharp cheddar (not nonfat), and doubled the recipe to eat as a main dish. It reminded me of a grilled cheese sandwich, especially with the bread crumbs on top.

Delicious with colby jack in place of the cheddar. Worthy of a special occasion...but we're going to be eating this often. We followed the menu suggestion and served this as the main dish with broccoli on the side.

It's a cold rainy day in Phoenix . . . I was torn between soup or Mac and Cheese . . . Mac won. I also added a bit of Tabasco sauce in my cheese mixture and used Barilla Multi grain pasta to add an additional 10 grams of protein. Solid comfort food recipe.

Really good and quick. I took the advice of other reviewers and added some Tabasco. I also browned garlic with the butter and bread crumbs. I recommend Cabot Seriously Sharp cheddar for this recipe even though it is not a reduced fat cheese.

Love this! It was my first from-scratch mac & cheese experience and it couldn't have been easier. Made it as a Thanksgiving side. Next time, I would double the recipe--everyone loved it!