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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newlywedchef08

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Reviewed: Nov. 27, 2009

DELICIOUS!! I made the recipe exactly as written (minus the eggs) and it was awesome. My guests loved it and it was still yummy reheated the next day. I forgot the eggs, but I don't think it affected it at all. Excellent recipe, very cheesy and creamy. One tip: use a LARGE saucepan or dutch oven to boil mac and mix ingredients and use a 3qt or larger casserole dish to bake...I made quite a mess using a medium saucepan and 2.75qt dish :)

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mattymatty26

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Reviewed: Nov. 27, 2009

This was amazing! I took the advise of several different people and made some adjustments. First, instead of buying 4 different types of cheese, I bought the Classic Melts shredded cheese pack and used 2 2/3 cup. Much cheaper that way. Second, I omitted the eggs. Third, I melted the butter on the stove, then added the 1/2 and 1/2 (2 cups instead of 1 1/2) shredded cheese, and Velveeta stirring frequently until melted. Finally, I only baked for about 15 minutes. Everyone loved it and had seconds! It's not bad reheated either (I'm actually eating some leftovers now!)

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housewife in training

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Nov. 27, 2009

I have made this several times now exactly according to the recipe, and people love it. It seems a lot of reviewers have played with the recipe, but it is very good as it is, too. It does make a mess out of the kitchen with all the cheese shredding, and it probably costs $20 to make each time because of all the cheeses you need to buy when you make it. This has become a very "special occasion" mac and cheese for my family, but everyone always enjoys it and people ask for the recipe all the time. Who doesn't love a good, homemade mac and cheese?

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kfcempress

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2009

I just made this for Thanksgiving dinner. I used 2/3 c. of the shredded cheeses, omitted the eggs, and used 2c 1/2 and 1/2. I put the 1/2 and 1/2 and all cheeses in a pot and melted them all together into a sauce. Before putting it in the oven it looked like it was going to be so creamy and good. Not so much afterwards (and I only baked it for 25 minutes). It was dry, and I was very disappointed. It wasn't too expensive to make- I found all the cheese on sale- except for the muenster. Oh and I also used half the butter. I don't know how anyone can call this a "creamy" recipe. It is not creamy! I agree with others when they say the pasta:sauce ratio must be off. The flavor was good- it was just dry- I didn't want dry, I wanted creamy. I would try to make this again, because it did taste good. Next time I will use less pasta and hope that it turns out creamier.

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Brooke81

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Reviewed: Nov. 26, 2009

Wonderful! I have never made mac and cheese in my life, and never thought I would make it good. Both my parents are great cooks, they LOVED it! By suggestion of my dad, I used some hard flaky strong smelling cheese we had in the fridge for many months lol. That with the cheddar added some flavor to it. I also followed other reviewers' suggestions about mixing the cheeses, butter and half and half together before mixing it with the macaroni.

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pacificglow

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Reviewed: Nov. 26, 2009

I made this for my family for Thanksgiving and the loved it! I followed the recipe step by step and it turned out great. I also kept the eggs and was still impressed with the turn out.

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sirak84

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Reviewed: Nov. 26, 2009

This was really good. However, I changed up the recipe a bit. I mixed all the cheeses, butter, 1 egg, and half and half together is a sauce pan and melted. I cooked the macaroni seperate. Then I mixed the two together. It was so creamy. I and already cooked I didn't even have to put in the oven to heat up. Everyone loved it!

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JBRACKIN

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Reviewed: Nov. 26, 2009

I was a little bummed this year because it was the first year I was not making Thanksgiving dinner myself. I was asked to bring macaroni and cheese and used this recipe. The only thing I changed was doubling the cheese and omitting the muenster. IT WAS INCREDIBLE! I felt kind of bad because it was the dish everyone was talking about. No one even commented on the turkey, stuffing, ect! It was the only dish that was completely gone! I made 3 batches for 15 people. If you are searching mac and cheese recipes like I was, use this one!

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mlacey1880

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Reviewed: Nov. 25, 2009

This is the best mac and cheese! I make it gluten-free with brown rice elbow pasta because my daughter has celiac. It is requested at family parties- it's so creamy and delicious!

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ajaxx

Cooking Level: Expert

Home Town: Merrillville, Indiana, USA

Living In: New York, New York, USA

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Reviewed: Nov. 25, 2009

I cut the butter in half because the first time I made it it came out too oily. I doubled up on the cheese and used the eggs. The result has been delicios. Crispy on top and creamy inside.

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Ladycakes

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Reviewed: Nov. 24, 2009

Great recipe IF modified. I recently made it for an early Thanksgiving dinner party and everyone loved it, no leftovers! I warmed 2 cups of half and half and butter, then addded Velveeta cheese. Once melted, I then stirred in 1 teaspoon dry mustard, and 1 teaspoon paprika along with the s&p. These spices give it a nice deep taste to the dish. Then add the shredded cheeses and melt it all together. I poured it onto a pound of rotini pasta (the spirals are good at holding in sauce, and i prefer the texture) and stirred it all together. Topped with some shredded sharp cheddar and baked it for ~20 minutes. Very rich and delcious!

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kbtruong

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Davis, California, USA

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Reviewed: Nov. 24, 2009

I made this for my son's 1st Bday party. I omitted the eggs becuase the baby hasn't tried them yet. I made 2 batches- the consistency wasn't quite right on either. One was soupy and one was grainy. Tasted awesome though. I will try again, but will melt everything down first into a sauce.

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Becky

Cooking Level: Beginning

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Reviewed: Nov. 24, 2009

Wow, this recipe is great. I have made the recipe about three times and each time it is perfect. Thank you.

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Alexandria

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Reviewed: Nov. 22, 2009

Made it for the first time tonight and followed the directions that Kimzee posted under the comments. Added a few dashes of paprika and dehydrated onion on top of that. Everyone raved about how good it was. Thanks for a great recipe

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LibraxChik

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Los Angeles, California, USA

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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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