Reviewed: Mar. 9, 2012

This is the real deal mac and cheese. The part I struggle with each time I make it is (besides how it isn't the healthiest for you....is there doesn't seem to be enough pasta for the cheese sauce (almost like there is more cheese sauce than pasta). I wish I was like the other reviewer and just went with it but I did double the pasta. Taste is still the best...a little sticky but then I added some of the water from boiling my broccoli to it and it was not as sticky. My husband loved it, one child thought it was too cheese and the other child didn't eat as much because it is pretty filling!

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Reviewer:

Blakleigh

Reviewed: Feb. 19, 2012

I did use 2 cups of cooked shells, not elbow but it seemed to need more noodles or less sauce. Good flavor.

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Reviewer:

Lucky Noodles

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Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Dec. 26, 2011

This recipe has become a staple in our home especially over the holidays. It is the one dish we are always asked to bring-under the loving name of "Heart Attack Mac". I read through most of the reviews and modified just a touch. I normally double the recipe and use a mix of heavy whipping cream and half and half as milk. We also add garlic and some tabasco sauce for extra flavor. Cook the noodles two less minutes than on the package and they will cook up perfectly. Instead of bread crumbs or crackers, we simply top with more cheese. It is FABULOUS!

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Reviewer:

LUPTI

Reviewed: Dec. 22, 2011

All I can say is WOW!! This is exactly the mac and cheese that I've been craving! I followed Butterfly Flutterby's modifications and ended up with delicious pasta. I will be making this again, thanks for the recipe!!

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Nov. 5, 2011

Awesome my family's favorite by far!!

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Reviewer:

Julie

Cooking Level: Expert

Home Town: Bellerose, New York, USA

Living In: Wantagh, New York, USA

Reviewed: Sep. 21, 2011

Amazing. I will definitely be making this again.

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Reviewer:

Stephanie

Cooking Level: Intermediate

Reviewed: Aug. 24, 2011

very good! it is VERY cheesey, almost too much, which, for a cheese person like me is saying a lot. so rich! my husband said this is what you would eat if you had been out chopping wood or shoveling snow for a few hours... I added a bit more cooked noodles as it seemed runny. I also added a little dry mustard and worchestershitre, because I always do but it is not necessary. To make it less runny or rich add noodles. thanks for the recipe it was gone in a flash (even though no one was chopping wood or shoveling snow :)

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Reviewer:

maddysmom

Cooking Level: Expert

Home Town: Lathrup Village, Michigan, USA

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Jul. 20, 2011

Excellent recipe! We all loved it - I think we like this one better from the one I used to make because it uses cheddar in addition to velveeta so the texture was nicer. The only change I made was to use whole wheat flour and whole wheat macaroni. This is my mac & cheese recipe now - yum!

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Jun. 10, 2011

Oh woooow! This was so creamy and cheesilicious! I tell you this was a winner and 5 stars plus +++. I scaled this recipe down to two servings since there are only two of us. Th flour mixture was cooked down before stirring in (skim) milk slowly and stirring until a boil formed. I mixed in the cheeses and then macaroni and put everything together with ease, nice and well blended with the bread crumbs on top. YUM! This velveeta cheese made this dish along with the breadcrumbs, nice crumbly topping. Definitely will be a repeat in my home and will end up in my recipe box for good.

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