Reviewed: Nov. 27, 2009

i made this yesterday for thanksgiving with a twist and it came out great. I melted 12oz of Velveeta cheese with some milk and butter in a saucepan with medium heat until smooth. I combined with rotini pasta (curly pasta), steamed broccoli and all other ingredients before placing in pan. 10 min before dinner, i placed in oven at 350 degrees covered so that the cheeses would melt and it was creamy and deliciously excellent!

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saritamia

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Reviewed: Nov. 20, 2009

This was a hit at a Thanksgiving get together! I changed the recipe only a little, I used all the listed cheeses but also a colby jack mixture, and about a cup of half & half in the mixture to make it creamier. I will definitely be making this again! :)

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Emelie

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Reviewed: Aug. 28, 2009

This recipe was very good! I used Penne because I had no macaroni on hand and subbed shredded Swiss for the Mozzarella which I also didn't have. On the advice of other reviewers, I used two 14.5 oz cans of diced tomatoes with the juice and also a little butter. It wasn't dry at all. Very cheesy and very delicious.

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BAJANCHEF

Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

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Reviewed: Aug. 23, 2009

Best mac 'n cheese we've ever made. I layered the pasta then 1 can diced tomatoes like other reviewers suggested, topped with the rest of the cheese, then sprinkled the top with some crushed cheese-it crackers. Added a nice texture and taste!

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osucrewrowing

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Reviewed: Jul. 17, 2009

Mmmm, love how filling this dish is. And easy!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 5, 2009

It was way too overpowering with all the cheese and it just wasn't creamy. I did like the addition of the spices and tomatoes.

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Michele

Cooking Level: Beginning

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Jun. 22, 2009

This turned out to be great! I added ground beef, a little milk, breadcrumbs and more cheese. Yummy!

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Jill

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Reviewed: Jun. 20, 2009

Use radiator pasta

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angie

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Reviewed: May 30, 2009

I did change it a little, just because of what I had on hand. I mixed some Spicy Spaghetti seasoning and a teaspoon of sugar in with a can of diced Italian tomatoes and used shakable parmesan cheese along with colby-jack and it was so delicious and simple. Our new favorite comfort dinner! Thanks for the recipe.

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LpnLab

Cooking Level: Intermediate

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Reviewed: May 15, 2009

This is an easy dish to throw together quickly, with ingredients I usually have on hand. I liked the addition of tomatoes, Italian seasoning and feta to give this a little more grown up tasting mac and cheese. It is definitely on the dry side, since there is not a roux base in which to melt the cheese in, and I usually prefer a creamier mac and cheese, but this sounded good today. I will probably make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Apr. 27, 2009

It was good. But to make it more flavourful I added basil pesto. The Italian seasoning didn't do enough for flavour.

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FunkyApples

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Reviewed: Apr. 5, 2009

The only reason I'm giving this a 4 star rating is because I've had better. But this was very good. After I got it assembled I was really concerned about the lack of liquid, so I added about a fourth cup of water (didn't have milk on hand), and it turned out very good. Much better than I expected.

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SherylAnne

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Reviewed: Mar. 22, 2009

This was tasty. Good comfort food. I added more cheese, as follows - 1 cup cheddar, 1.5 cups mozz, 1/2 cup parm, 1/2 cup feta into the pasta. I also added a splash of cream, which made it a bit creamier. Before baking in the oven, I sprinked 1/2 cup cheddar, 1/2 cup mozz, 1/2 cup parm, and 1/2 cup feta. I did the tomato/herb mixture as directed and thought it was great. I personally believe the feta adds a lot of great, special flavor to this. I will make this again, and will probably experiment with more cheese and/or more cream to see if I can make this a little bit creamier next time around.

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Jenn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 8, 2009

This was pretty good, although I thought it was a little dry. I would make this again! :)

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TrixieDarty

Cooking Level: Intermediate

Home Town: Satanta, Kansas, USA

Living In: Brigham City, Utah, USA

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Reviewed: Jan. 24, 2009

This is my go-to mac'n'cheese recipe. I always have all the ingredients on hand and even if I'm missing one, it's so easy to find a new variation that's just as delicious! I use a can of Italian diced tomatoes (drained) and I mix everything in a 9"x13" baking dish to make this a one-dish recipe. For a richer flavor, I will use a can of tomato paste with the above seasonings plus fresh basil and thyme. To top it all off, I dust the top with bread crumbs. So tasty and so simple!

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Ray

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 24, 2009

This recipe is a keeper for sure! It is so easy to customize to your tastes. I added an extra cup each of cheddar and mozarella, put the tomato mix on top like another reviewer suggested and also added half a jar of traditional spaghetti sauce as it looked like it would be too dry. It turned out AWESOME! It did take more like 40 minutes of bake time.

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ANDREWSMA

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Reviewed: Jan. 3, 2009

excellent! i did add four cups of shredded cheese and about half the parmesan. we loved it!

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diamondhead

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Reviewed: Dec. 26, 2008

Awesome dish! Loved it! The only things I changed was that I used diced tomatoes instead of whole and I used a mixed Italian cheese blend with Parmesan, Provolone, and Mozzarella. Turned out moist and delicious even my picky son enjoyed it! Thanks for sharing!

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