Reviewed: May 6, 2009

Amazing!

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jennirie13

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Apr. 28, 2009

I followed the recipe, but did NOT like this recipe. I usually love recipes with such a high rating, but this just did not do for anyone in my house. I am guessing I did something wrong, but I don't know what. The consistency was terrible!

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KJSQD

Home Town: Noblesville, Indiana, USA

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Reviewed: Apr. 28, 2009

Very good recipe, family loved it.

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lovejam

Cooking Level: Expert

Home Town: Cassadaga, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Apr. 26, 2009

My nine-year old went back for seconds. Need I say more (well, if you knew my kids you'd understand that this alone makes this a 5 star recipe!) I used shredded colby-jack cheese and heavy cream since I had no half & half. What's a few thousand more calories? Delicious!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Apr. 24, 2009

I loved this recipe and how it uses so many different cheeses however i would leave out the velveeta next time. All the cheeses were fine without it and when i heated it up the next day the velveeta(processed cheese) didnt exactly melt that well and i just didnt like the velveeta in it. I will definitely make this again but leave out the processed cheese.

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Kat

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Reviewed: Apr. 23, 2009

WOW!! I followed the recipe as written with few minor exceptions. I doubled all of the cheeses, added an extra 1/2 cup half and half, used shell pasta instead of elbow and also added in some strips of chicken breast. This is THE best mac and cheese EVER! ***TIP*** I stirred this every 10 minutes throughout the cook time. That really helped get the cheeses mixed well and kept the noodles on top from drying out.

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Lisa M.

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Reviewed: Apr. 22, 2009

I am very picky about mac & cheese, and wanted to make something that rivaled my husband's aunt's version (the best I have ever tasted). They are secretive about their recipe, so I've been searching for something that can top it. This recipe is it. My husband ate half the pan. I didn't change the recipe other than to add more cheese (I think I used two cups each). I would have liked it to be a little more creamy or gooey-cheesy, but I've been forbidden by my husband to change it because "it's perfect as it is. I don't think I'll ever eat another kind of mac & cheese again. So good.

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am

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Reviewed: Apr. 19, 2009

Pretty good...very easy. Crowd pleaser...I have to cook for picky eaters and this went over well.

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MelRose619

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Reviewed: Apr. 18, 2009

I have tried this recipe and I brought to a party and all my friends wanted the recipe.

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Alex

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Reviewed: Apr. 16, 2009

I have finally found it! Best mac n cheese! (and trust me i've tried a ton of recipes!) I omitted the egg because, well, I just don't like it. Delish! Might cut back on the butter a bit, pretty greasy, but yum!

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katiekat1180

Cooking Level: Beginning

Home Town: Mesa, Arizona, USA

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Reviewed: Apr. 16, 2009

Maybe I should have just followed the orginal recipe. I tried to follow some of the other cooks advice on doubling some of the cheeses and omitting eggs, etc. Unfortunately I tried this for Easter dinner and it was curdled!

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Mary

Cooking Level: Expert

Home Town: Lake Forest, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 15, 2009

this was very delicious, the only change i made was that i left out the eggs and used mozzarella instead of muenster

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inuyasha211

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Yuba City, California, USA

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Reviewed: Apr. 15, 2009

Really simple. This turned out great for Easter Dinner

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ollied

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rosedale, Maryland, USA

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Reviewed: Apr. 15, 2009

I have made this recipe several times now. Everyone that has tried it, loves it. It is creamy and delicious. I omit the eggs and use 2 cups of half and half. Heat the half and half, add Velveeta and stir until melted, add shredded cheeses and stir until melted. Pour melted butter over cooked macaroni, add cheese mixture, stir. Pour into glass baking dish, add crumbled Ritz crackers to 2 tbs butter and sprinkle over top. Bake for 15 minutes. Excellent!!

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Kristen

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

This recipe was excellent!! Thank goodness no one in our family has a problem with high colesterol, because I added crushed bacon to mine. It was delicious, but not something I would make frequently.

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Pdgall

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

I thought this recipe was alright, but a lot of work, and I wasn't extremely satisfied. First, I doubled the recipe. I used 2 cups of half/half, and all cheese, etc. Breadcrumbs on top were actually REALLY good, I'll definiately use those next time. It came out perfect, but dried out really quick. I'll try this again sometime, adding maybe a cup or so more of half/half.

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Sara

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 13, 2009

This is similar to my recipe for mac and cheese! I used extra sharp cheddar, mild cheddar, medium cheddar, and mozzarella. I doubled the amount of cheese, and I melted all cheese on top of the stove on low heat, mixing with the half and half, and I also used a small can of evaporated milk. After the cheese was melted and combined, I removed the pot from heat and whisked in the two eggs. I'll definitely be making this again. Thanks for the wonderful recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Apr. 12, 2009

Turned out fairly well, was fairly satisfied with the flavor.....

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Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

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Reviewed: Apr. 12, 2009

Made this today for guests to go along with ham. I wanted something different, and this wasn't it. I followed the recipe as written except for adding a tiny bit more cheese and cream. I cooked as directed. It looked beautiful, but I could see the look on everyone's face that I had just made a major failure in the kitchen. I always make a recipe as written for the first time, then modify it to suit my tastes thereafter. It's a costly recipe with all the cheeses, cream, and butter. Also, a very disappointing recipe. I don't believe that a recipe that needs SO MANY major modifications to be edible should have such a high overall rating. I will not be making this again. The rating is misleading on this.

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eastncgal

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Apr. 9, 2009

Wow, this is the first time I've made Mac & cheese NOT fr a box and this turned out better than I expected. Definitely cheesy, creamy and the flavor is just right. I omitted the egg; double ALL the cheese (including the cheese food). I mixed the melted butter into the freshly cooked pasta, then poured in the half & half/cheese food mixture, then ALL of the shredded cheese. The store didn't have shredded muenster cheese, so I ended up having to use the only thing they have: sliced muenster cheese, which I tore into little pieces. I topped it w/a plain bread crumb & parmasan cheese mixture before putting it in for 15 mins. Didn't want this coming out too dry. Broiled it for at least 5 mins (we were hungry & couldn't wait much longer). Very filling, and very much an indulgent comfort food. Definitely a keeper!

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Redcherrystar

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Four Cheese Macaroni

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