I must admit I changed the recipe based on the reviews I read. The end result was a huge hit. I am not a fan of the typical "mushy, over cooked homemade mac n cheese" type dishes. I found a way to make this so it was not like that. I cooked whole wheat pasta until el dente. Drain and set aside. Next, place the cheese soup, milk (instead of half n half), 2 cups of shredded cheddar (I used the kraft that is states on the label that it is made with cream cheese), and 1/2 of a small loaf of velveeta in the crock pot. I also add 1 tsp of dry mustard. I let that melt together for approximately 1.5 - 2 hours. Once it is melted and combined, turn to keep warm until ready to serve. Before serving, I add the cooked, drained pasta and mix until well coated. It's creamy, not overcooked, and completely wonderful. There is NO need for extra butter in this recipe. Most complaints in the reviews I read were about it being "greasy" and that it does not reheat well. Mine was not greasy. It reheated better than any other mac n cheese I have made. If interested, other reviewers suggested adding broccoli, ham, etc. This recipe can be easily tailored to your personal tastes. Make it...you will not be disappointed. :)
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5 users found this review helpful
I must admit I changed the recipe based on the reviews I read. The end result was a huge hit....