Reviewed: Dec. 14, 2009

I made this mac and cheese for my co-workers for our thankgiving party and it was a hit!

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surgkeish

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Reviewed: Dec. 12, 2009

Yummy!!! To reheat, I use leftover half and half or milk in a pot. I love the combinatio of cheeses and the half and half for a really creamy sauce!! Thank you!!!

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melonmom

Home Town: Clearwater, Florida, USA

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Reviewed: Dec. 10, 2009

This is by far the best mac and cheese I have ever had!! I used cheddar and colby jack and it was delish. I also used the eggs. It has a 5 star rating from me!!

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paulan58

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Reviewed: Dec. 7, 2009

This was amazing! One of the best I have ever had! LOVED IT!

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Randi

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Reviewed: Dec. 6, 2009

This was very good, my husband loved it. I too only used one egg. I doubled the cheese and I used a pint of half and half. I baked it a little longer so the cheese on top got nice and golden. It was yummy. Nice comfort food for a cold day.

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MAK8CE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 6, 2009

It was good, but nothing special. I'll probably make it again.

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Shari

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Reviewed: Dec. 5, 2009

made it and loved it. Yummy. :)

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Lisa

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Reviewed: Dec. 2, 2009

I'm disappointed that it didn't turn out the way I expected. I followed the directions without looking at the suggestions which is usually not a good idea. I would definitely make some changes. I believe it was bland so I would use all sharp cheese. One person suggested that you make a cheese sauce by first heating up the 1/2 and 1/2 I think that is a better way of making. It came out thick and not creamy at all. I might also try it without the eggs.

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LYNNAND

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2009

EXCELLENT! I used all sharp cheddar rather than regular cheddar and sharp. I made a cheese sauce by heating up the half and half and melting the cheese into it. After I made the cheese sauce, I tempered the eggs into it (in the egg bowl, I slowly added a little of the hot mixture at a time, acclimating the eggs to the heat so that they wouldn't scramble). I put the noodles in the baking dish and mixed in the cheese sauce. Since I made this the night before Thanksgiving, I put it in the fridge and the next day, I took it out and let it get to room temperature, added some more cheese on top as a crust and baked as directed. EVERYONE raved about it and I think we found our new mac and cheese recipe!

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 1, 2009

This recipe is GREAT.....only one egg and double the cheese.....the BEST

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Kara.G

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Reviewed: Nov. 30, 2009

I followed this recipe to the tea and it came out perfect! This was my first time cooking macaroni and cheese so I was so excited when it came out delicious.

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Kay1922

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Reviewed: Nov. 30, 2009

sadly disappointed.. I wanted a change from my vamped up over the rainbow mac & cheese so I tried this because of the high rating.. very bland and it still was cake like even w/o the eggs.. It's too bad, I had high hopes for this.

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Nov. 30, 2009

BEST macaroni and cheese have ever had!!!!

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Rachel

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Reviewed: Nov. 30, 2009

I used this recipe for Thanksgiving last week and it tasted great. I used half the macaroni and less half and half, but kept the same amount of cheese. Thank you so much!

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Yes2Cheese

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Reviewed: Nov. 30, 2009

I get so many requests for this. I actually do something a little different but I believe other people have commented on doing it this way. I put the half and half on the stove and melt the velveeta with the butter. I pour that over the cooked noodles and stit in the eggs and most of the cheese mixture, leaving some for the top.

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J.C.Spencer

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Monterey, California, USA

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Reviewed: Nov. 29, 2009

This was a huge hit at my house over the holidays. I was only able to use sharp cheddar, mild cheddar & jack cheese in addition to the processed cheese but it was still very good and encores were requested when we ran out!

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nifty50

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Reviewed: Nov. 28, 2009

This is what my daughter said after eating this,"Mmmmmmmm this was good! We want to eat this all day! "

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KONABABY

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Reviewed: Nov. 28, 2009

Wow, sure beats the blue box! This is excellent. Follow almost everything except the baking part. Super creamy and super delicious. My suggestion is use the cheese that you like. If you don't like the particular cheese don't put it the mac and cheese. Chose something you like. Excellent!

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SCKYUTGIRL

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Reviewed: Nov. 27, 2009

People loved it!!! Used whole blocks of cheese instead of 1/2 cups when I made it for twelve.

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dominiquegalt

Home Town: Spartanburg, South Carolina, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Nov. 27, 2009

I was nervous about the eggs since everyone went on and on about avoiding them. But if you like southern style mac and cheese, you will keep all of the ingredients as suggested and add more cheese if you like. Without the egg, I'm guessing you get a creamy (soupier) result like the picture on a velveeta box. But I followed the recipe to the T and Everyone liked it! I think if I had made smaller cubes of the processed velveeta I could have spread this out more evenly. I will definitely make again and will definitely keep all of the ingredients and perhaps try a bit more cheese as suggested by others. this was deeelish!

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