Reviewed: Apr. 7, 2013

Its a great recipe to use as a base to tailor to your own tastes. Personally, I am a little flabbergasted by the amount of sour cream in the original recipe, also I am partial to garlic favor so see the following tweaks: 1. Double the amount of macaroni to 2cups (16oz) 2. I used 2 cups of cubed cheddar cheese (no parmesan, and honestly didn't need it) 3. 1tbsp of garlic powder whisked into the milk (try heating the milk up for 30sec to help the garlic dissolve). 4. 8x13 casserole dish greased with pam 5. baking time 30min covered with foil at 350and 20min uncovered at 300. 6. After baking, stir the entire contents of the dish together to mix the cheese together. 7. Make another serving of the cracker topping and add broil the casserole dish at 500 till the topping is golden brown.

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Reviewer:

airboren

Reviewed: Mar. 27, 2013

This was really good. I was afraid it was going to be too wet/sloppy because of all the milk/soup/cream but it was perfect. Creamy cheesy goodness.

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Reviewer:

WonderWoman

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Feb. 22, 2013

I'm looking forward to baking this. I'm making it for my son's bonvoyage. He just finished his Navy training and will board a submarine in early March. I thought this would be great on the menu having "Navy" in the title. It tasted pretty good cold so it should be even better bubbly hot. Thanks for serving and posting this recipe.

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Reviewer:

1wayin

Cooking Level: Expert

Home Town: Hillside, New Jersey, USA

Living In: Branchville, New Jersey, USA

Reviewed: Feb. 21, 2013

Really enjoyable and easy to make. The first time around I did the recipe as written except I used bread crumbs I had. It was very good. The second time I doubled the Parmesan and used double the Velveeta and used sharp cheddar instead. It was so delicious. We really love this recipe.

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Reviewer:

Antidaeophobia

Cooking Level: Expert

Reviewed: Feb. 20, 2013

Nice taste, preparation is easy.

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Reviewer:

Rex Hutcheson

Reviewed: Feb. 4, 2013

I've made this recipe twice already. Its a good easy recipe for cheesy & gooey Mac & Cheese. The second time I made this recipe I added subsituted shredded pepper jack instead of the parm cheese, creole seasoning instead of salt, & panko bread crumbs with the saltines and it was just as delicious!

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Reviewer:

simplysweet

Reviewed: Jan. 26, 2013

This was very good. I added some cubed ham. mMm, nice addition to it. Thanks!

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Jan. 19, 2013

Best mac 'n cheese I've ever made (and I've tried a lot of recipes). Thank you for your service and for the fantastic recipe. I've made as written and changed the cheese a bit depending on what I've got on hand, and it's always fabulous.

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Reviewer:

Iunurse9905

Cooking Level: Intermediate

Reviewed: Jan. 2, 2013

I added some garlic and onion powder, and pepper. I didn't do any topping, because I'm not really a topping on casserole kind of girl. This was a typical velveeta dish. Good, but I don't make a habit of having velveeta around the house. I did add tuna and some frozen peas to make it more of a tuna mac.

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Reviewer:

DRHELYMO

Reviewed: Dec. 30, 2012

All four of us agreed this was the best mac & cheese we'd ever tasted! I tried to keep to the recipe, but added a second can of soup because I tossed in a bunch of chopped ham. When I make it with just macaroni I'll only use one like the recipe states, but will cut the sour cream in half. It was just tangy enough when I made it, so I think it will be too much without the second can of soup.

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