Reviewed: Apr. 12, 2012

I made a few changes using some of the previous suggestions. I used 2 cups shredded mild cheddar and 2 cups shredded casserole blend (cheddar, american, monterey jack and mozzarella cheeses). Instead of evaporated milk, I used 3 cups 1% milk. I baked at 375 degrees for 30 minutes. I took my macaroni and cheese to a cookout and it was a big hit. Everyone went back for seconds and the bowl came home empty. I had many requests for copy of the recipe.

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Reviewer:

Sheila

Reviewed: Mar. 21, 2012

Made this for a family BBQ and It was a hit! My aunt even stole the recipe from me delicious would definitely make again...my only modification was a little bit more cheese

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Reviewer:

causalover

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Garden Grove, California, USA

Reviewed: Feb. 18, 2012

I've never made macaroni and cheese before with evaporated milk, and I was surprised at how good this was! The only changes I made were that I melted the butter and mixed it with the pasta, and I crumbled the cheese and mixed it in instead of slicing it. Before I baked it, I covered the top of the casserole dish with a mixture of bread crumbs and grated cheese, and it made a really nice crunchy golden brown crust at the top. The evaporated milk gave it such a good, creamy taste, and my daughter, who can be really picky, loved it. I baked it at 375 for 45 minutes until it was no longer liquid inside.

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Reviewer:

Jennifer L.

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Feb. 12, 2012

So creamy & delicious! I followed the reviewer recommendations to bake @ 350 for one hour (covered for 45 minutes, uncovered for 15). I put in almost 1 lb of Cheddar & about 6 Velveta slices. Towards the last 15 minutes, I added 2 more Velveta slices torn apart and put them on the top.

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Reviewer:

WriterKat

Reviewed: Nov. 25, 2011

This is my all-time favorite macaroni and cheese recipe. Growing up, my mom and grandmother never made this dish, so one holiday season I went on a search through all of their cookbooks for the perfect recipe. We tried it and everybody loved it. Immediately it was my grandmother's favorite recipe and she quickly became known for her excellent home-made mac and cheese. I was thrilled to find the recipe on allrecipes.com and I made it yesterday for Thanksgiving. The kids and adults both loved and praised the dish. With that being said, I want to add that I did cover the casserole for the first 30 minutes and then took it out and sprinkled shredded chedder cheese on top and backed it uncovered for the next 30 mins. The top still came out a little bit crispy so I may keep it covered longer the next time I make this. Also, I added about 1/4 cup of cheese to the recipe and it was just right Enjoy!

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Reviewer:

Heatherella

Cooking Level: Intermediate

Reviewed: Nov. 15, 2011

Following the lower temperature definitely helps make the dish what it is. I've made this for quite a few people and needless to say, they've all loved it.

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Reviewer:

pkiri

Reviewed: Sep. 24, 2011

I had high hopes for this recipe. Sadly I didn't enjoy it. The cheese was clumped around and not creamy at all. It was pretty tasteless.

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Reviewer:

sarellano

Cooking Level: Expert

Reviewed: Aug. 28, 2011

The perfect balance of cheese and macaroni - rich without being over the top. I modified this recipe by adding Parmesan cheese and baked it at 325 for 40 minutes.

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Reviewer:

Adelma

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Aug. 17, 2011

Wonderful recipe, exactly what I wanted and so easy! I added dry mustard, a dash of cayenne and an egg (I don't think the egg was necessary), and used half sharp cheddar and half Mexican mix. I did not double the cheese or evaporated milk and love the consistency and baked at a lower temp for less time. Comfort food and memories from childhood, thank you!

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