Reviewed: Jun. 1, 2011

I made this into a single serving, with healthier ingredients, and it came out great! I used 1/2 cup of whole wheat elbow mac, 1 oz of sliced reduced fat american cheese, 1 oz of reduced fat shredded cheddar cheese, 2 tsp i can't believe it's not butter. The butter/cheese mixture hardened pretty quickly after microwaving so I kept the stove on low after draining the macaroni and mixed it all together nicely in the hot pan. I also added a bit of fat free half and half which I didn't measure. Didn't let stand 10 minutes. Overall, a good replacement for the boxed stuff!

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Reviewer:

Tina

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Reviewed: May 1, 2010

This tastes like buffet style homemade mac and cheese. We have been looking for a simple, good recipe and we've tried a few that were not very good. THIS IS WONDERFUL!

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Reviewer:

mbooker

Cooking Level: Expert

Reviewed: Oct. 17, 2009

4 stars because my kids (ages 2 & almost 5) loved it and gobbled it up! And it was easy. I used the general proportions of the recipe but to make much less. Melted everything in a big pyrex measuring cup and just stirred whole grain 3-color macaroni right into the same dish. Husband and I ate the leftovers but just because it was there. I liked it but it was bland.

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Reviewer:

ARIREA

Reviewed: Oct. 25, 2008

This was Gross although my baby sister loved it. It was to googy. Maybe I'll just make this dish for my babysister. Not for the whole family.

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Reviewer:

Honeybbyloveshercuddybuddy

Reviewed: Dec. 10, 2006

Sorry just didnt see the point in melting the butter and cheese together. I would suggest melting the cheese in milk instead and buttering the noodles after they are cooked, before you put the cheese/milk mixture on top.

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Reviewer:

babybluangel

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 27, 2006

This recipe would be very good, but only if you could eat it within the first 5 minutes after it is cooked. After that it hardens very quickly I found. My family did not like it at all. It all went wasted.

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Reviewer:

Mrs-Becky

Reviewed: Jul. 4, 2006

It definitely requires the right kind of microwave - I ended up with two giant clumps of hardened, congealed cheese. And after I fixed it up with a package of shredded cheddar which melted quite nicely and made it edible, it did become oily for left overs just like the other reviews had noted. This recipe was a disaster for me. Definitely not a keeper.

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