Reviewed: Aug. 10, 2009

After reading the reviews I made this recipe with the following alterations. I omitted the eggs (big mistake, I think), and increased the shredded chesses each to 2/3 a cup. I also made a cheese sauce before baking. The recipe was absolutely delicious, but so creamy and sticky that we literally had a cheese coating on the roof of our mouths after eating it. I definitely think the eggs are needed to give it a bit of a fluffier texture, but the flavor and recipe is spectacular. I think this recipe beats Chuck's by FAR.

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CarissaBryn

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Reviewed: Aug. 1, 2009

Need to improve sauce. used Kraft italiano mix - could use more. Needs more sauce

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macgral

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Reviewed: Jul. 30, 2009

I usually don't eat mac and cheese but, this one was very good!

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Denise

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Reviewed: Jul. 28, 2009

I scaled it up for 25 people going away party at my wifes office. Apparently it went over so well that I've had at least seven or eight asking for the recipe. It was made according to recipe.

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Raignis

Cooking Level: Intermediate

Living In: Palmetto, Florida, USA

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Reviewed: Jul. 28, 2009

Absolutely amazing! Followed others' comments and doubled the cheese and used Pam instead of vegetable oil. Definitely not for calorie counters, but SO worth it! Made it for a dinner party, and everyone loved it - even the person who said she normally doesn't like homemade macaroni and cheese!

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jessica

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Reviewed: Jul. 28, 2009

Let's put it this way... mac & cheese will definitely be involved in my last meal, given that I get a choice! Because it's sooo unhealthy, though, I rarely treat myself to something like this. If I'm going to eat this much fat & calories, it had better be worth it!! I can promise you: this recipe IS!!!! Do what others have recommended-- double the cheeses (not the velveeta), and use 2 cups half & half. Melt all of the cheeses, butter, and half & half into a sauce first, and then mix it in with the pasta. I used rotini. The boyfriend loved it (as did his friends-- they took all the leftovers!!). This is definitely a recipe I will be using on the once-a-year occasion when I make this stuff :) DELICIOUS!!!

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MR103

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Reviewed: Jul. 27, 2009

I made this last night and it was great! I doubled the shredded cheese and used 2 cups of 1/2 and 1/2. I melted it all together before mixing in the macaroni. I all added 1 pound of bacon that was cooked and crumbled. I used the eggs. Yum!

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thin_mint

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Reviewed: Jul. 26, 2009

Very good. As others suggested, I doubled the cheese and put a bread crumb topping on it. Reheat was very dry. No sure why.

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sunshine

Cooking Level: Intermediate

Living In: Spencerport, New York, USA

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Reviewed: Jul. 22, 2009

I love this recipe...when I first made it did it exactly how the recipe said to. But the second time I skipped the muenster cheese cause it's to hard to find and just added extra cheddar and sharp cheddar, I also add cooked bacon and diced jalapenos. It was a smash hit. It's not to spicy, it's just the right amount of spice. it's also good with just the bacon for people who aren't a fan of spice.

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steph7784

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Lakemoor, Illinois, USA

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Reviewed: Jul. 22, 2009

I will add bread crumbs on the top next time

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Mrs. Kim

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Corona Del Mar, California, USA

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Reviewed: Jul. 20, 2009

Super cheesy and delicious!

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jsracer

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 18, 2009

Very delicious, I used the mont. Jack cheese with Jalapenos and it gave it that little something extra. My family and I loved it!!!

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Danielle

Cooking Level: Intermediate

Living In: Bamberg, Bayern, Germany

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Reviewed: Jul. 16, 2009

very good...I used 2 cups of half&half, and 3 8oz. bags of shredded cheese (cheddar,mont.jack, and italian blend) along with the velveeta. Omitted the eggs, and it turned out dry. I will add milk next time.

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Dylan's mama

Cooking Level: Intermediate

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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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