Reviewed: Nov. 19, 2009

This is an awesome one & I added buffalo chicken which rocked. I do think you should add more cheese to the top cause one can never have too much cheese & the top was a little dry.

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katattak4u

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Reviewed: Nov. 18, 2009

Amazing, I made this as a side dish for a big dinner party and it was the hit of the night. We had 14 people over and I doubled the recipe and there was nothing left.

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Jmidgem

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Reviewed: Nov. 13, 2009

Good on its own, better the next day when I added more cheese and cream. Easy recipe.

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Nov. 13, 2009

I did an adaptation of this recipe. I eliminated the processed cheese as a personal preference. To reduce the fat I eliminated the butter and used 1% milk instead of the half-and-half. I increased the salt to 1/2t and added a T of dry mustard. This is an excellent stand-alone recipe but I think there is more than enough fat in the cheese and, to me, dry mustard is a must with mac and cheese.

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E. Guy

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Reviewed: Nov. 11, 2009

I made this according to the directions and then again with changes others suggested, like substituting the muenster with mozzarella. Personally, I think it would be better without either of them. I did prefer it with the changes such as making a cheese sauce and pouring it over the noodles and not sprinkling cheese on top the mixture. It's a lot creamier with the changes.

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kadensaunt

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Reviewed: Nov. 11, 2009

I made this tonight. Great recipe. Although I accidently used too much butter! Speaking of that, I read through some of the reviews for this recipe and Patti LaBelle's and many people complained that the flavor was a bit bland. I suggest using salted butter, no other salt is needed and it gives just the right amount of seasoning to balance the pepper.

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Tissy1604

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Reviewed: Nov. 10, 2009

Excellent!!!I doubled up on the cheeses and added 2c half-and-half and left out the salt and only added 1 egg and it is the best mac and cheese recipe EVER!!

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LoraH

Cooking Level: Expert

Living In: Asheboro, North Carolina, USA

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Reviewed: Nov. 9, 2009

I LOVE THIS RECIPE!!! Now this is comfort food!!! I took the recommendations of others and omitted the egg. I also melted the cheeses slowly into the half and half and butter first, then poured over the pasta. I then added a bread crumbs and parmesean cheese mixture over the top and then baked in the oven. Oh, and I also seared ham chunks and added it into the whole mixture. It was a huge hit at a potluck with requests for the recipe. I will be definitely making this again.

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Leeann

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Reviewed: Nov. 7, 2009

I give this five stars because it is really really good.

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VOODOOMISS

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

This has now become my favorite! The family loved this last night. I didn't have muenster, so used the mozzerella I had in the fridge. Used 2 cups of 1/2 & 1/2, melted the velveeta cubes in the 1/2 and 1/2. Also, put in a lb of cubed ham...yumm. I used to make Chuck's mac n cheese, but this recipe edges that one out. Thanks for sharing!

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KaringKare

Cooking Level: Expert

Home Town: Fraser, Colorado, USA

Living In: Grand Lake, Colorado, USA

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Reviewed: Nov. 4, 2009

Very yummy! The consistency was wonderful and the mixture of the four cheese was delicious. I used the recipe as is and will definitely make this again.

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beccaj

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Reviewed: Nov. 3, 2009

I was looking for a creamy mac-n-cheese and found it with this amazing and yummy receip! Dont let all the ingredients scare you either..(I was scared) it goes together so easy. I also am a resident of MX and some of these cheeses are had to come by so I used pepper jack, white cheddar and a similar product to the Velveeta. I didn't have half-n-half, but my 2% in the fridge worked fine. Yummy! I also only baked for 20minutes in my gas oven.

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Erica

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Reviewed: Nov. 3, 2009

This recipe is awesome! I used 2 cups half-and-half and left out the eggs. I added some grilled chicken and sprinkled with parmesean. A perfect fall casserole. I invited my neighbors over and they loved it too!!! Thanks!

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Christina

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Reviewed: Nov. 1, 2009

Awesome! I even tried making this using all "low-fat" ingredients. I used only 3 tablespoons of butter, all 2% shredded cheeses, low-fat processed cheese food, and egg substitute. It was still fantastic and the boys never new I was trying to cut some of the fat!

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Sugarblue

Cooking Level: Expert

Living In: Crete, Illinois, USA

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Reviewed: Oct. 28, 2009

This was so delicious! Only thing I did different was I added bread crumbs on top before baking.

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sandpapertongue

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Reviewed: Oct. 28, 2009

I love this recipe. My family is really big on Mac and Cheese. They all loved it and asked for the recipe. The only change I made was I switched out the plain Cheddar Cheese for a smoked Gouda. It gives it a little more southern taste. Goes great with everything.

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MSorino

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Reviewed: Oct. 24, 2009

I added the eggs and wish that I hadn't. I ended up with dry mac with globby cheese, not creamy in the slightest. I followed one reviewers suggestion of melting the cheese, butter, and cream together and I think it helped, but then egg (even tempered) still made it globby during baking. I'd say leave out the egg and bake it for much less time--15 min or so. The taste was great though as far as mix of cheese goes.

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neoleira

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Reviewed: Oct. 20, 2009

My family LOVED this! I would not change a thing! A dinner guest asked for the leftovers!

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Diane

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Reviewed: Oct. 20, 2009

This was delicious!!!! I preboiled the macaroni and added the butter a couple of days before to save time on a work night.

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SUEMAMA

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Reviewed: Oct. 18, 2009

WOW... I am eating it right now and is is soooo cheesy! Maybe cus i added A LOT of cheese. I added 1 cup of both the sharp and mild cheddar, 1 cup of monterey jack and 8 oz of velveeta. (I couldnt find the muenster), 2 cups half & half and no eggs. It is very good but next time I'm going to lessen the shredded cheese because every time i get a forkful the cheese strings up from the plate, lol! Mmmm... so so good!

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