Baked Macaroni and Cheese III Recipe

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Most Helpful Positive Review

Feb 11, 2007

This was delicious BUT I made a lot of modifications. Following other reviews, I doubled the sauce part and tripled the cheese. I even had to take out some of the macaroni because there wasn't enough sauce to make it as cheese as I like. I used some chedder, pepper jack & gorgonzola. I mixed it all together instead of layering. I mixed in breadcrumbs with the parmesean cheese. I added white pepper, garlic powder & onion powder. I also mixed in a lot of jalapeno peppers & a little bit of juice. My boyfriend is a jalapeno fiend. The result is delicious! If you're expecting stovetop mac & cheese w/ processed cheese...this isn't the recipe for you! This is BAKED mac & cheese! I will add this to my notebook of recipes to make again!

—Yeongmee

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Most Helpful Critical Review

Nov 28, 2006

Well as I write this review, I am sitting at my desk at work actually having leftovers from Thanksgiving. I was somewhat please with this recipe. I followed the advise from some of the other reviews and I do agree that you WILL NEED more sauce. I also suggest that you do not use the whole package of noodles unless you 2 1/2 the sauce. I was pretty satified with my macaroni but if I would have put more sauce in I would be extremely happy. It was ok, and the sour cream makes it taste better. I did not use any butter in my recipe, I do not think it is needed. Other than that it was a good recipe.

—mzaltadena

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305 Ratings

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Dec 26, 2004

I made this for my in-laws for our Christmas Eve dinner and everyone loved it! I read some of the reviews beforehand (which I highly recommend) and decided based on those to use a smaller pan so that it would not dry out (I used a Corningware 2.8 liter dish). I didn't really measure the cheese but used I'm sure more than the original recipe called for. I also added bread crumbs to the top for a twist. I followed all the other measurements exactly. The sour cream component makes the difference I think. What I like about this dish is that it's more than just a cheese sauce you melt and pour over pasta as if it were from a box. It's a real old fashioned mac and cheese bake like the ones I grew up with--very cheesy, moist. And it didn't take that long to make. I highly recommend this recipe.

—AUDUENDE

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Jan 21, 2006

I added a full can of the evaporated milk and added a healthy slab of Velveeta after reading other reviews of this recipe. On it's own it's a good recipe, with a bit of tweaking it's a very good recipe.

—JAV

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Feb 11, 2004

My hubby and I just loved this recipe. It's quick and easy to make and very tasty. I think maybe the people that complained about it being too dry may have used a 9x13 pan. The recipe doesn't state what size to use so I made it in a 8x8 pan. I think a larger pan would cause the pasta to cook too quickly and become very dry.

—Kristina

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Nov 15, 2003

I love this recipe. Very tasty and not alot of work! I made it for a family pot luck and I have been asked for the recipe many times, there is also a request for it at the next Baby shower coming up. I did make one change, when I double the recipe, I used 3 eggs instead of 4 and added an extra cup of milk to make it a little creamier, Where it is such a large amount I found it needed the little extra

—Autumn

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Aug 12, 2007

My family liked this one! We have been trying different recipes for mac and cheese, and this one got the best reviews!

—Rhonda R

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Nov 15, 2003

I almost did'nt make this cause of the bad reviews,but i am glad I did! It was delish and not dry at all. Just goes to show you that you need to try a recipe for yourself!

—KECIA123

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Nutrition

Calories
353 kcal
18%

Carbohydrates
37.4 g
12%

Cholesterol
80 mg
27%

Fat
15.7 g
24%

Fiber
2.1 g
8%

Protein
15.1 g
30%

Sodium
307 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Macaroni and Cheese III

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 353
Calories from Fat: 141

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 9g 45 %
Cholesterol 80mg 27 %
Sodium 307mg 12 %
Potassium 159mg 4 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 2.1g 8 %
Protein 15.1g 30 %
** Sugars 2.1g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 30 %
Iron 18 %
** Thiamin 26 %
Niacin 40 %
Vitamin B6 6 %
Magnesium 12 %
Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.