Reviewed: Mar. 31, 2012

The only reason I didn't give the recipe 5 stars is because it was very greasy. You don't need butter/margarine if you grease the pan with spray. If available, use 2% cheese. This recipe is the most sensible way to make mac and cheese (not boiling macaroni) and I use it as a base.

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Reviewer:

karynfg

Reviewed: Aug. 2, 2011

I'm not sure if I did something, but I ended up with a belly ache & drank ginger ale all night.

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Reviewer:

stormyyskyy

Cooking Level: Beginning

Reviewed: May 16, 2011

I to would like to know how much water or approximately. very hard was to watery a big waste

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Reviewer:

Ronnie

Reviewed: Mar. 4, 2011

This is a good recipe, tastes like a brand I like! I think it could use a little more flavor, but it still came out pretty good.

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Reviewer:

crunchy

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Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Feb. 18, 2011

This was cheesalicious! It was very creamy and cheesy...quite filling and satisfying...most of my family really liked it & there were no leftovers. I used a full package of whole wheat elbow macaroni and also added 3 cans of tuna to the mix. Instead of bread crumbs, I used saltines, but they turned soggy (no big deal). I gave 4 stars because the recipe could have been a bit more specific (about the water amount, for example). If I make this again, I may put a little less water...either that or leave it in longer so it would be a little more crispy. All in all, it's an easy, tasty meal with little cleanup!

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Reviewer:

Mia

Reviewed: Feb. 15, 2011

This was sooo easy to make. I did a couple of things different. I also put sharp cheddar in the recipe. (Never too much cheese!!) I did not put bread crumbs on top, I put shredded parmesan cheese on top of the last 15 minutes. I also stirred 2 times while it was cooking. Soo easy and good!!

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Reviewer:

pansym

Reviewed: Feb. 5, 2011

Great warm comfort food. This recipe is very similar to one I had. Difference being the bread crumbs on top. Had company tonight and the pan was gone. I baked this in an 7 x 11 pan. When you add the macaroni mixture to the pan, cover with about 2 3/4 cups of boiling water. Don't stir. Cover with foil for 30 minutes - after 30 minutes gently chop the spoon through the mixture and bake uncovered for about 30 more minutes. Thanks for sharing the recipe.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Nov. 26, 2010

Need to put an approximate amount of water to cover noodles. I must have used way too much (even though i followed the recipe and just covered the mixture) bc the water never all boiled off.

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Reviewer:

Dani

Reviewed: Nov. 26, 2010

I made this yesterday as part of my Thanksgiving Buffet. It was not only the easiest dish to prepare it was excellent. I did not alter anything and I will be using this as my standard mac and cheese recipe in the future.

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Reviewer:

lizzydizzy

Reviewed: Nov. 23, 2010

I followed directions exactly, but it was a watery mess after being in the oven for an hour -- I had to cook it for one hour longer. Even then it was kinda runny. Also, the crumb crust actually SANK. I think I will seek out a recipe that is much more specific about the amount of liquid. I would have given it one star ... BUT! I keep everything. I never throw anything away. So I stored this in the refrigerator overnight (after it was cooked and partly served), and YOWSAH! It was firm, and when sliced and reheated, quite YUMMY. So I'd have to say, plan to cook it longer, and if possible cook it a day ahead.

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