Reviewed: Apr. 19, 2012

Yes, this is a good base recipe. But I followed some advice from other reviewers. You definitely need 2 cans of evaporated milk. I just used my own judgement with the cheese and also added velveeta. The only thing I forgot to do was add the season salt and pepper. However, the mac and cheese came out great. I will definitely make this again with the modifications.

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Reviewer:

Dani007

Home Town: Newark, Delaware, USA

Reviewed: Apr. 14, 2012

Not bad. Ended up putting a full can of milk and extra cheese after reading the reviews, as well as chopped up left over ham from Easter dinner (boiled it in with the pasta in order to reduce the saltiness), and used penne as I didn't have macaroni. Also threw in a pinch of cayenne as I think it goes great with old cheddar. Lots of leftovers as it made so much. Will be making it again.

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Reviewer:

Kel'nKenKee

Reviewed: Mar. 22, 2012

The cheese part was clumpy / did not turn into a sauce. Maybe I did something wrong for the cheese. This recipe would probably be a lot better with half as much pasta as called for.

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Reviewer:

Yadee

Reviewed: Mar. 13, 2012

I was more interested in the Southern Mac & Cheese that was highlighted in the video and talked about "stirred, custard-like sauce" that is poured over the top of the cooked macaroni. I did not care for this version.

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zingeR321

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Feb. 5, 2012

My kids watch this cook in the oven like they might watch their favorite movie. A slight addition is that I combine rice crispies, shredded cheese, and butter, and then use this as the topping. It gives it a nice crunchy texture, and prevents the top noodles from getting overcooked.

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Reviewer:

nmcclenahen

Reviewed: Jan. 26, 2012

Very good, followed other users advise like add a whole can of evaporated milk, add more cheese and use a smaller pan. It turned out excellent and my two daughters (the critics here) loved it and ate their meals in record time.

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Reviewer:

bimmerman

Reviewed: Dec. 2, 2011

I used Trader Joes brand fat free greek yogurt instead of sour cream. This was very good, creamy, and delicious. I did add more salt than it called for.

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Reviewer:

aw0211

Reviewed: Oct. 19, 2011

I picked this recipe because it looked super quick and easy with minimal ingredients and didn't recquire the need to make a white sauce. The flavor is way too bland. It needs spices; garlic, onion, dry mustard and maybe a pinch of cayenne. I followed the advice of other reviews and used the sauce on only 8 oz of pasta shells.Which was good, since 16 oz would have made it too dry. I did not layer the ingredients. I stirred them all together and poured into a 8x8 pan. I used fat free sour cream and 2 % sharp cheddar. Instead of butter I drizzled with roasted garlic olive oil. I went ahead and added the whole 5 oz can of evaporated milk. Couldn't see throwing away that last ounce of milk. Has potential but as, flavorless.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Aug. 28, 2011

Good flavor but a little on the dry side even though I used only half of the macaroni. Thought it would be much creamier.

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Reviewer:

ROSELYN38

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Aug. 27, 2011

My husband and I loved it! I added the breadcrumb topping from John Thorne's mac & cheese recipe (Toasted Bread Crumbs, 1 cup fresh bread crumbs, 1 pinch salt, 1 1/2 tbsp unsalted butter -- melted) and it was absolutely delicious. Definitely a keeper!

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