Reviewed: Oct. 2, 2008

This was alright mac and cheese, but for all the money we spent on cheese we expected something a whole lot cheesier. If we decide to make this again, which we are on the fence about, we would use cheeses with a bolder, stronger flavor to them and perhaps add some mustard powder and some hot sauce before poring it into the pan to make it a little less bland.

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Manda

	Cooking Level: Expert Living In: Fullerton, California, USA
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Reviewed: Sep. 26, 2008

The best mac n cheese. Very bad for you but everyone loves it. In this recipe the velveeta makes the difference. I cut it by 1/2 because I hate the taste of velevetta but you can't omit it. It doesn't come out the same.

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Lauren Young


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Reviewed: Sep. 24, 2008

WOW - this was very decadent. Made a roux with butter and flour, added 2 cups half/half, doubled the cheese (mild cheddar, jack, 6-cheese Italian mix) except for Velveeta (which I substituted with American cheese) and omitted the eggs. Took another's suggestion of adding fried bacon and onion (doesn't bacon make everything taste better?). Then I topped off with additional cheese and buttered bread crumbs. I think I gained 10 lbs. just eating one helping and my hubby LOVED it!

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JADESTAR

	Cooking Level: Expert Living In: Diamond Bar, California, USA
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Reviewed: Sep. 24, 2008

This is a really good base for mac and cheese, I did change the recipe slightly, as per the other reviewers- i.e. I used 2/3 cups of the shredded cheeses, I only used one egg, and I used two cups of half and half. Additionally, I added about 1.5 cups of frozen peas to get some color and veggies in there, but I think you could add just about anything to the mix. Also, I found that it reheated better than I expected, just like any other cheese-based dish.

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liz b.

	Cooking Level: Beginning Home Town: Syracuse, New York, USA Living In: Bozeman, Montana, USA
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Reviewed: Sep. 24, 2008

I made this for my sons Boy Scout Ceremony and it was a huge hit! They were begging for me to bring more. I added a little more cream, a blend of 7 cheeses, but otherwise stuck with the recipe and it was fabulous!

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mecca86047

	Cooking Level: Intermediate Living In: Winston Salem, North Carolina, USA
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Reviewed: Sep. 21, 2008

Very good!!!

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Sheapac


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Reviewed: Sep. 19, 2008

Very yummy - but very rich too.

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Katrina


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Reviewed: Sep. 16, 2008

The family loved it and ate it all up!!! A few small changes I made. I cut up and fried (not crispy) bacon and chopped up onion (fry till soft). Then added it to the cooked macaroni. It just added that little extra. I also used Roasted Garlic and Red Pepper cheese instead of the Muenster & Monterey Jack. Definately will make it again.

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HANYA

	Cooking Level: Intermediate Living In: Pickering, Ontario, Canada
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Reviewed: Sep. 15, 2008

Really, really good! I added leftover ham to it and used a mixture of colby and monterey jack cheeses in addition to velveeta. I made it for an office full of guys and they've all been begging me to make more and I definitely will someday soon!

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mencked


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Reviewed: Sep. 14, 2008

definately an winner! Made this twice in two days for social get-togethers. Like most others, changed the recipe a bit. Used one egg, 2 cups of half and half, all cheddar was sharp cheddar and increased cheddar by 1/2 cup. Heated half and half in sauce pan then added processed cheese, stirring until melted. Then added the shredded cheese and the egg. Kept stiring until creamy and mostly melted. Poured egg/cheese/milk mixture onto melted butter noodles, completely mixed all and poured into baking dish.

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whitelotuskim

	Cooking Level: Expert
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Reviewed: Sep. 13, 2008

This recipe was AWESOME. Following the recommendations of other reviewers, we doubled the amount of cheese (except the velveeta). We did leave in the egg though. I like a more casserole-like mac & cheese, and I think the egg served that purpose. Plus, Paula Dean uses egg in her mac & cheese so I trust her judgment :) It was totally decadent & something that I wouldn't suggest eating on a frequent basis, but absolutely delicious.

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Jenna


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Reviewed: Sep. 10, 2008

I use american cheese instead of the processed cheese food; every time I serve this, I get rave reviews and requests for the recipe. great taste - thanks!

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Anitress

	Cooking Level: Intermediate Living In: Columbia, Maryland, USA
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Reviewed: Sep. 10, 2008

This was VERY good and VERY easy. I even had time to clean the kitchen and make sides while it was in the oven. My favorite macaroni dish so far!

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Willowdine

	Cooking Level: Intermediate Living In: Fort Wayne, Indiana, USA
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Reviewed: Sep. 9, 2008

Kinda blah without much flavor. Will try again some other time with a different recipie.

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checkercorgi

	Cooking Level: Intermediate
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Reviewed: Sep. 8, 2008

Delicious!!! I added a little more cheese than the recipe called for and only one egg. I also used fat free half and half. It was still great, but I think next time I might try the recipe exactly as is and see if it turns out even better.

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Lindsey B.

	Cooking Level: Beginning Living In: Columbus, Indiana, USA
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Reviewed: Sep. 2, 2008

I really didn't care for this it tasted like scramble eggs with pasta. I have to pass on this macnchez.

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MommaJ

	Cooking Level: Expert Living In: Orland Park, Illinois, USA
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Reviewed: Aug. 31, 2008

Not as cheesy as I wanted it to be. Followed the other reviews to double the cheese, omitted the eggs and put ritz crackers combined with butter and parmesan cheese on top, which did help the dish's taste to level up. For those reviewers who

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