"This dish will make your guest beg for seconds." — TWINBABY2Q
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1 (16 ounce) package
1 (8 ounce) container
1 1/2 cups
shredded Cheddar cheese
grated Parmesan cheese
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!
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.
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.
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.
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.
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
My family liked this one! We have been trying different recipes for mac and cheese, and this one got the best reviews!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Macaroni and Cheese III
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 141
This creamy baked comfort food classic has two kinds of cheese.
How do you make a better mac & cheese bake? Add bacon!
See how to make creamy mac-and-cheese in individual portions.