Reviewed: Jul. 15, 2009

Yummmmm!

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VESNACSR

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Jul. 15, 2009

YUM!! I made this for a local fundraiser and they sold out within 2 hours!! I did omit eggs, double the cheese and used 2 c. of half and half as other reviewer suggested. Also topped with buttery cracker crumbs. Turned out wonderful! Thanks!

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MARYG

Cooking Level: Expert

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Jul. 14, 2009

I am planning a picnic to surprise my date, and her favorite food is simply mac and cheese. I decided to take it up a step and was looking all day for "the perfect" recipe to make some home made mac-n-cheese. I came across this one the list of ingredients looked a little intimidating at first, but it was actually incredibly simple to make. I followed the ingredients exactly, but made a few minor changes. I cooked the pasta a tad bit longer so it'd be a little softer when complete. I also mixed all the cheeses, eggs, and half and half in a bowl together first before adding them to the noodles. I found it was a lot easier to mix this way. I have been eagerly awaiting the results and just took a few bites of the end product... amazing! This completely changes my view on mac and cheese from being a $1 snack from a walmart isle to something that could be served while fine dinning. I can't wait to surprise my date with it. :) Thanks for this recipe. The only con I have is all the cheese start to add up and take a bite out of your wallet.

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AlexV

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Reviewed: Jul. 11, 2009

This was very good macaroni and cheese. It's actually only the second "serious" mac and cheese recipe I've tried. Prior to that I just used the Kraft packaged mix and added shredded cheddar. Like many other reviewers I made some changes: I omitted the eggs, increased the shredded cheese by 50%,used parmesan instead of meunster and added fontina. I also added 1/2 tsp. minced garlic, used white pepper instead of black, and topped it with fresh bread crumbs mixed with the parmesan. Like other reviewers I melted the velveeta with the half-and-half and butter and mixed in most of the shredded cheese, then added it to the macaroni and topped it with the remaining shredded cheese. It turned out really good and was great re-heated. Next time I think I'll try it with two cups heavy cream, halve the velveeta, and add additional cheddar. This is definitely a keeper.

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jtw789

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Reviewed: Jul. 9, 2009

This recipe had so many great reviews, so I decided to give it a shot. Of course on this website I've been trained to read all reviewer's suggestions for an optimum dish. I don't understand why anyone would give this recipe five stars WHEN NO ONE ACTUALLY USED THE RECIPE. Every review had a different story, different modifications, so I decided to try and follow the original recipe with the ONLY common modification of doubling cheeses and half-and-half. The result was horrendous! The cheese was chunky (BAD!! consistency) and almost overbearing, no one liked it at all. :( Just macaroni in a fattening and chunky mystery sauce...

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Xindi

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Reviewed: Jul. 8, 2009

Some of the best mac n' cheese I have ever tasted. I omitted the egg, did the 2 cups half and half, and added the ground mustard and cayenne pepper to the mix. I would have liked the consistancy better before baking - it was VERY creamy! But my husband prefers the cassarole-like consistancy of baking. Next time, I'll add some bacon to the mix - because everything is better with bacon! (Hey, no one said this recipe was healthy!)

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Holly R.

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Reviewed: Jul. 6, 2009

This recipe is exactly like what my mom used to make, except I like the addition of the Muenster cheese (awesome!) I some advice of the other reviewers and I made a "cheese sauce" with the half and half this was a great idea since it made such a great consistency throughout. This is a winner! I'm going to experiment with other cheeses in my "cheese sauce" next time.

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KHall

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Reviewed: Jul. 5, 2009

So good! I did what other reviewers suggested, I doubled the shredded cheese and used 2 cups of half and half, and omitted the egg and pepper. I also topped with Panko crumbs mixed with melted butter. Baked for 15 minutes and then broiled for a couple minutes to brown the crumbs. I brought this to a party and recieved so many compliments and recipe requests. Next time I think I will use the larger macaroni pasta so it resembles more of a restaurant style.

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Krod

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Reviewed: Jul. 4, 2009

YUM!!!!

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DJAMI1

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Reviewed: Jun. 24, 2009

I made this and it was so awesome! I did however use shredded Parmesan cheese instead of Muenster. It is the absolute best recipe I have found and I'm tossing my old one out.

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Trace2552

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Reviewed: Jun. 22, 2009

I followed directions except I did not use the egg, it was good but no better than regular mac n cheese

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Reviewer:

erika420

Cooking Level: Beginning

Home Town: Findlay, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 21, 2009

Best mac and cheese recipe I've used thus far.

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HotGyrl1277

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Reviewed: Jun. 20, 2009

Very good but not as creamy as I like would like.

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gonzoe78

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

A few changes made it divine!! Instead of regular cheddar, I added bleu cheese crumbles. I followed the other reviews and doubled the cheeses, omitted the eggs, and extra cream!

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mslaura

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Reviewed: Jun. 19, 2009

Yummy and creamy! I used 7 TBSP of butter and it was fine.

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ek-p

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Reviewed: Jun. 16, 2009

This is my favorite macaroni and cheese recipe. I love mac n cheese but i dont like manny kinds. A small take on it-grate and boil an onion in with the noodles, it gives it a great flavor.

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Tiarra

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Lagrangeville, New York, USA

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Reviewed: Jun. 14, 2009

I made this as a side for my brisket dinner - to feed a bunch of grown men. it recieved rave reviews! i did make a couple changes. i used 1 cup of the sharp cheddar instead of buying reg. cheddar too. froze my block of munster before to help with shredding. i melted the butter in a sauce pan...wisked the half n half into it...then melted the velveta into it...then melted all rest of the cheese. wisking constantly. then i just poured and mixed into the noodles. mixed in the eggs - poured into the baking dish. and needed to bake only 15min or so till bubbly! mmm..left overs were great too!

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melpalm

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 14, 2009

I made this for my husband to take w/him for his "guys" only weekend. When I called, his friend instantly commented on how great it was and he said everyone else loved it as well. I did change a few things. I added dry mustard and extra half and half since it wouldn't be eaten until the next day. I also added a little more processed cheese and made a true cheese sauce before mixing it w/the noodles. I can't wait to make this at home for our family.

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Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jun. 4, 2009

Great base recipe, but the next time I make it I will be changing a few things. This time around I used one egg and 1/2cup more half and half. Next time I will leave out the eggs, use a little more half and half, and a lot more of the sharp cheddar and the processed cheese. But, all in all, very good.

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