Reviewed: Nov. 4, 2008

My 4 year old Mac and cheese addict LOVES this recipe! I did alter it just a a bit. I didnt quite use the whole 1 lb box of noodles and I more than doubled the amount of cheese. I was out of evaporated milk, so I used about 3/4 cup of regular milk. Also, I added in about 1 cup of cottage cheese and some garlic powder. My husband hasn't tasted it yet- but if my picky kid will eat it then I'll absolutely make it again!!

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mkcarter

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Reviewed: Oct. 6, 2008

I really liked that this recipe didn't have Velveeta in it and yet still tasted great. I would say definitely use sharp Cheddar cheese...also, I didn't have a 16 oz pkg of macaroni, only an 8 oz, but only slightly decreased the rest of the ingredients. So essentially by default I doubled the sauce part like others suggested.

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lkm24

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Reviewed: Sep. 11, 2008

I tweaked too. I added more cheese and blobbed on some cheese whiz. I stirred well (not layered) and topped with cheddar and parm. Great recipe, kids loved. I will make again but maybe add a few dashes of hot sauce.

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LTLSUGAR

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Reviewed: Aug. 27, 2008

Wonderful cheesy taste!

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DebbieR

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Reviewed: Jul. 27, 2008

This was amazing! My whole family enjoyed it! I did add polish kielbasa to the recipe, layering the cut up pieces like the cheese and macaroni. It was delicious!

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KristinaCooks101

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Reviewed: Jul. 26, 2008

Very dry, although flavor good, no one liked it. Had read the reviews & doubled the milk, sour cream & parmesan. More than doubled cheddar and added 1 1/2c Velveeta.I took this to a cookout & it sat for about 1 hour before we ate so maybe that was problem but kept it warm with towels not in oven.

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AnnH

Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

Living In: Franklin, Indiana, USA

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Reviewed: Jul. 9, 2008

This is a good basic recipe. I took the advice of others and spiced it up with a half of a sauted onion, garlic powder and a pinch of cayenne. I also added more cheese, about a cup of swiss, to the cheddar.

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Linda

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 6, 2008

This is a good base for beginners but most definatly needs some tweeking! Then again some may like a less moist Macaroni and cheese. Love the overall flavor just needs more creamy consitency.

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Peggy

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

Quite bland. Used much less macaroni then recipe called for and added more milk as suggested which helped. Also added more cheese. Following the original recipe would not have been a good idea. But is a good place to start from.

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0morphine0

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 7, 2008

I followed the recipe exactly, except that I put in 2 cups of cheddar, and added some other cheese that I grated. I still think there could have been more cheese in it. HOWEVER, it was still very delicious, not bland as some complained of. I will definitely make it again, but add more cheese next time. Thanks for a quick and easy receipt!

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Jan

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: May 29, 2008

This is fast, easy, and has great flavor - my family loves it!

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Terri

Cooking Level: Expert

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Reviewed: May 18, 2008

Added a lot of extra cheese, but it was delicious!

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Mrs.Nichols likes to cook!

Home Town: Beaverton, Oregon, USA

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Reviewed: Apr. 22, 2008

Not great- we won't make again :(

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Kristen

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Apr. 2, 2008

I really liked this - I used extra evap. milk and extra sour cream. My toddlers weren't crazy about it, but I took it to a friend's house and her elementary-aged kids really liked it. Thanks for the recipe!

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Barbara

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Reviewed: Feb. 2, 2008

Very good and cheesy. I listened to the reviews and doubled the sauce mixture. And, I added some extra seasonings (cayenne, garlic powder, seasoned salt, etc.)

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MONIQUE9701

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Reviewed: Jan. 30, 2008

I was skeptical to make this just because the reviews were mixed, but I took a lot of the reviewers advice. I used 12 oz of evaporated milk, one egg, and not quite double but more cheese and it was fantastic!! We loved it.

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Kelly

Home Town: Buffalo, New York, USA

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Reviewed: Jan. 23, 2008

I tweaked this alot, but I believe that basically this is the best mac and cheese I've ever had! I'll bet it was the sour cream base! Thank You

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kathy d

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Reviewed: Jan. 18, 2008

Hmmm...I have made this recipe twice now. The first time it turned out wonderfully. The second time it didn't turn out so good. I'm thinking that it was probably an error on my part, although I'm not sure what was different. I think I will make this again though, because the first time was so wonderful.

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puckerup

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Jan. 7, 2008

My kids won't eat the boxed stuff anymore! Really good the next day too.

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squege79

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: Jan. 1, 2008

Not a bad recipe ... made it for Thanksgiving, and while everyone liked it, nobody went back for seconds. I would have given it 4 stars if it wasn't such an expensive dish to prepare.

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