Reviewed: Aug. 19, 2001

I added dry mustard,sour cream, and parmesan cheese. Not as creamy as making a roux. Very tasty!

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ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

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Reviewed: Aug. 8, 2001

I was disappointed with this recipe. The cheese seperated, wasn't creamy and was very bland.

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SRDRESSEL

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Reviewed: Jun. 7, 2001

Family really enjoyed this dish. I appreciated the ease and carefree work to make it. If you use the high setting a crust on the outer edges forms -- but be careful, it can burn on the high setting if left unattended.

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ELIZEBETH

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Reviewed: Apr. 29, 2001

great way to make mac&cheese. made twice in 1 wk. just loved it!

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DYANKEE

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Reviewed: Apr. 18, 2001

A very easy dish to prepare, and liked by all. A few tips: It comes out great if you only half cook the pasta to begin with; add 1/4 to 1/2 cup more milk; use finely shredded cheese. These things help not to make it mushy or dried out.

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JESSICADEZ

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Reviewed: Mar. 29, 2001

Easy and delicious. Great for the weekends.

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RHONDAHOME

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Reviewed: Mar. 5, 2001

I was amazed at how good this turned out. I used 2% fat sharp cheddar and cooked this for about 4 hrs. 15 min. I felt the eggs an unnecessary ingredient. To bind the sauce I dissolved 1 T cornstarch into 2 T water then dumped that in with the other ingredients. For extra flavor, I will add dry mustard, dash nutmeg and worcestershire. I really enjoyed this and will make it again!

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CSANDST1

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Reviewed: Mar. 4, 2001

It was enjoyed at a pot luck supper.

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KEYSPLAY

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Reviewed: Feb. 23, 2001

Very soggy.

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JEANNIE*

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Reviewed: Jan. 23, 2001

I hate to shred cheese, so I cut thin slices. It works great.

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TRINA92

Cooking Level: Intermediate

Home Town: Camas, Washington, USA

Living In: Ridgefield, Washington, USA

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Reviewed: Jan. 20, 2001

People at work BEG me for this recipe! I treat it like I do all mac and cheese concoctions- an excuse to clean the refrigerator and I use any leftover dairy....bits of hard cheeses, cottage cheese, cream cheese, bottom-of-the-barrel grated cheeses. The base recipe always works.

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WATASH1

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Reviewed: Nov. 24, 2000

I reaed all the reviews befor I tried to cook it and decided to really cook the noodles underdone. I even reduced cooking time by an hour. I also used various cheeses to avoid it tasting bland. Unfortunately the noodles were too soggy and the whole dish was too bland.

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ANNYSUE

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Reviewed: Nov. 1, 2000

Easy to prepare. I added a little parmesan cheese for flavor, but was still somewhat bland. Next time I will try adding more.

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SUMMERLOVER

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Reviewed: Oct. 16, 2000

This is a very good recipe. Everyone in the family really enjoyed it. I did substitute Kraft's four-cheese mix for the sharp cheddar.

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PEGGYINOH

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Reviewed: Aug. 21, 2000

Made this for a large after church dinner yesterday and got rave reviews. Everybody wanted the recipe. I'll definitely use this one again. Thanks!

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TJACKSON

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Reviewed: Aug. 7, 2000

This is a great macaroni and cheese recipe for those days when you just don't want to turn on the oven. I used only one egg and added one half block of cream cheese and some shredded parmesan. I will be making it again soon.

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numnum

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2000

I liked the recipe. The only negative comment was the noodles were a bit soggy.

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HANNA

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Reviewed: Jun. 11, 2000

i found this to be one of the easiest and best mac-n-cheese i have tryed

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YSSIM

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Reviewed: Mar. 30, 2000

This for me ended up more like a noodle quiche. Unfortunately i was expecting creamy noodles. It was also kind of bland, but a little shake of salt corrected that fine, a very mild macaroni and cheese.

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