Like many others, I have tried numerous mac and cheese recipes. I especially like the ones that don't require making a roux. This one fits the bill completely. The ingredients and approach are very simple, and the recipe yields a dish that is delicious fresh and as leftovers. I used whole wheat macaroni and evaporated milk, and made no changes to the recipe. Just fabulous!

Reviewed On: Oct. 25, 2011

Very delicious! I too baked the meatloaf in a regular 13 X 9 glass dish, placing the sauce on the top, and the brown sugar on last. The other changes I made were to add a tsp. of low sodium Morton's Nature's Seasoning, a few more cracker crumbs, and 1/2 cup of mild chunky salsa to the meatloaf. And instead of using ketchup on the top, I substituted it w/the same mild salsa. Very good meatloaf, and I will make again!

Reviewed On: Jan. 25, 2011

I can't believe I am just now rating this WONDERFUL recipe! I usually make this at least once per month. In the summer though, I just make it on the stove. It is delicious, simple and very healthy. To make it more healthy, you can always use less cheese or low fat cheese. The recipe is perfect as is, but I always add about 1/2 to 1 teaspoon of cumin. I will also use the suggestion of another reviewer and cook the brown rice in fat free chicken broth. If you enjoy spanish style rice, you'll really enjoy this!

Reviewed On: Aug. 4, 2010