Reviewed: Apr. 12, 2006

This is a great recipe. Easy to make and remember (always key ... can't alwaysw get to all recipes for a forgotten recipe). I followed the suggestion of others and used a combined 1 cup of egg and milk. Also, I only had mixed shredded cheese, mozzarella and kraft cheese on hand so I used that. It came wonderfully cheesy. Will definitely make again.

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JONTISHA

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Reviewed: Apr. 9, 2006

This has to be some of the best macaroni and cheese I have ever had. That said, there were a few issues with the recipe. I don't think the issue was the amount of milk. I think it was the amount of macaroni. I used a full 8 oz box, which should be closer to what you would need for the 9 servings the recipe states it makes. I also used fat free half and half simply because it was in my fridge and I needed to get rid of it. When the casserole came out of the oven it was a still runny, but withing 10 minutes of sitting it was a perfect consestency. I also added a little garlic powder and paprika for flavor and color.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 12, 2006

Gooey, delicious and really easy! I reduced the milk as others suggested and added one clove crushed garlic.

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LISARJENNINGS

Cooking Level: Expert

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Reviewed: Dec. 31, 2005

I personally like a cripsy cheese action with my mac and cheese so I added some butter pats to the bottom of dish before adding cheeses. It was a hit. Others liked it that way too. Who would of known.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2005

Something about this recipe isn't right ... I baked for about 22 minutes and it was extremely runny. I don't think an entire cup of milk is needed; Next time I'd use only 1/4 to 1/2 a cup if any at all.

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Vickie F.

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Reviewed: Dec. 1, 2005

this recipe is great! it was so easy to make, i love it!

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 28, 2005

YUM YUM! I used the cheeses suggested in the recipe, but added garlic salt to the milk mixture. I also used a different noodle (curly q's) since the store was out of maccaroni (go figure). It was wonderful!

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Suzy Sivley

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Reviewed: Nov. 26, 2005

No one should EVER want boxed mac and cheese again. It was so simple, fast and absolutely delicious.

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Carolyn Witt

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Elkins, Arkansas, USA

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Reviewed: Nov. 26, 2005

This is absolutely my FAVORITE mac & cheese recipe. I've given it to countless friends & family members and all of them have fallen in love with it as well. I did want to add that I put the egg in a measuring cup, beat it, and then added the milk to measure one cup because there was a lot of milk left in the bottom when I made it the first time. I seemed a little soupy to me. Now it's perfection every time. Thanks so much for posting this recipe.

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SNIFFLES01

Cooking Level: Intermediate

Home Town: Albany, Georgia, USA

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Reviewed: Nov. 14, 2005

This recipe was ok. I used a convection oven and still found that it neede to cook longer. Maybe a total of 35-40 minutes. I added bread crumbs to the top for some crunch. Next time I make it I will also add just a little flour with the milk. It was a little runny for me. Flavor was real good though.

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peekaye78

Cooking Level: Expert

Living In: Parrish, Florida, USA

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Reviewed: Nov. 11, 2005

I've never been big on baked macaroni and cheese, but this one is very simple to make. It's a little bland for me, but my family loves it. I've made is several times and will make it again. Maybe next time add a little more salt and pepper and maybe some garlic.

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DAWNR77

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Reviewed: Nov. 8, 2005

WE LOVED THIS RECIPE!!! i added some sauteed onions (that i was already making for the cajun meatloaf - which is a great paring for this recipe!). i thought it needed to be cooked a little longer then 20 min and i mixed the milk and egg before pouring in.

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LOKAAUGUNUM

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Jun. 21, 2005

I made this for this recipe for my husband and myself. As lovers of macaroni and cheese I have to say this recipe is great. It's super easy and comes out tasting great and cheesy. I actually substitutes the provolone cheese for American and it came out even better.

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SNOTBERGER

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Reviewed: Mar. 28, 2005

Even though this recipe is fast and easy to prepare it was tasteless and dry. I followed the recipe to a tee.

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KARNORINDY

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Reviewed: Dec. 9, 2004

This was do good everybody loved it.

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MICHELLEROD24

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Reviewed: Dec. 7, 2004

My family did not like this recipe. There was a lot of milk left at the bottom of the pan. The flavor just wasn't very good. It seemed like it was missing something. I will not make this again. The cheese was too expensive and my family thought the Kraft boxed macaroni tasted better.

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COMPCHIC

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Reviewed: Nov. 25, 2004

One son gave the recipe a four, but the rest of us gave it a three. Though we ate it right out of the oven, it tasted kind of like how you would expect mac and cheese to taste if you had let it sit and get cold for about thirty minutes. I don't know...I'm not sure if I'll make again. Thanks anyway! It was fun making mac and cheese from scratch.

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mcmg

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Reviewed: Nov. 11, 2004

This was great! My husband and I made it after work and then finished it off the next day at lunch. We added a fifth cheese--a smoked variety that gave it an extra kick. Thanks!

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