Ultra-gooey stovetop mac 'n' cheese from The Food Lab: Better Home Cooking Through Science (page 723) by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on November 20, 2025

    Other than overcooking the pasta, I loved this recipe. I'd make the pasta as I usually do and add to boiling water or cut the cooking time from 8 to 6 min. It's rich and lovely, but a lot for 2 people. I'd make half next time if I wasn't cooking for a crowd. Make sure you have fresh mustard. Mine was flat and old. I added more, but I still had to add more hot sauce to give some body. My husband added black pepper table side.

  • taste24 on June 22, 2020

    This has a ton of thick, cheesy sauce which makes it so rich as others have stated. The flavor is delicious and is enough for a crowd. For some reason, my pasta always gets a little too overcooked with this recipe.

  • Emily Hope on November 20, 2015

    This recipe definitely lives up to its name; it's like a super luxe Kraft. But I have to agree with twoyolks that it's very rich; I love mac and cheese but could only eat a small serving, and couldn't get enthused about the leftovers because of the heaviness. Oddly, the kids didn't care for it. The recipe also made a giant amount; if I were to make again (not sure I will), I'd probably cut in half and cut down on the butter. Served with roasted broccoli.

  • twoyolks on November 13, 2015

    This is very creamy and very good but very rich. I used Velveta for American cheese and it worked very well. The longest part of this recipe is waiting for the water to boil. This also reheated very well, even in the microwave.

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