Reviewed: Dec. 31, 2011

This is a great base recipe. I used higher quality cheese and loved it. You can also add al dente broccoli or other vegetables. The cream of mushroom soup adds creaminess without all the fat.

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Reviewer:

Jeannie

Reviewed: Jan. 7, 2011

Very good! I added garlic and some diced red peppers I needed to get rid of. My only beef is that the cheese needed to be a little more creamy and a little less thick. But it was yummy!

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Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Nimrod, Minnesota, USA

Living In: Ames, Iowa, USA

Reviewed: Jan. 5, 2010

I used Cream of Chicken soup instead of Cream of Mushroom. This was great!!! My dad said that this was even good cold!!! LOVED IT!!!

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Reviewer:

rhondakw519

Reviewed: Dec. 20, 2009

The absolute best macaroni ever. This was my first time making macaroni besides out of a box. My family loved the recipe and was very delighted to have second servings. Thanks for the excellent recipe!

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Reviewer:

aktlikeyano

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Reviewed: Nov. 11, 2009

I thought this was an AWESOME way to have Mac and cheese without it being the same ol' same ol'. Great to mixing it up!

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1 user found this review helpful

Reviewer:

N. Olive

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 2, 2008

kinda bland tasting..and still has that processed canned soup taste...i tried adding some more garlic/salt/pepper/crushed red paper/cayenne to help the flavor..

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Reviewer:

Smilinqt12

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 12, 2008

I loved that this was so simple to make, and my family loved it! I used shredded sharp cheddar cheese when I made this, by mistake, but it turned out great. I will try using processed cheese next time. Thanks for the recipe!

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Reviewer:

Dorian

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

Reviewed: Jun. 5, 2008

We LOVE this recipe, the changes that I made this time were to use the Cream of Mushroom with roasted garlic, I only used 3/4 lb of Velveeta and I added a little bit of seasoned salt and pepper. Next time I am going to use about 1/2 lb of Velveeta, a cup of motz cheese. I can't wait. Super Easy and very inexpensive. Thank you for a wonderful recipe and what will now be a regular in our house.

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Reviewer:

Heather

Cooking Level: Expert

Home Town: Fremont, Nebraska, USA

Reviewed: Dec. 28, 2007

I tried to talk myself into liking this macaroni, but it just didn't happen for me. We love mushrooms in this house, and I add them to practically everything. However, this recipe might be better with a different kind of cheese -- but as is, it tastes like processed cheese food with mushrooms. It was not very good at all. The leftovers dried out, and nobody ate them, and there was quite a bit leftover, as no one ate it to begin with. I might try it again, with a different, more grown-up tasting, kind of cheese.

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