Recipe by Karl Castonguay
"So easy even a husband can do it!"
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2 1/2 cups
1 (8 ounce) package
Cheddar cheese, shredded
This recipe would have been great if I'd actually read the recipe right. I cooked the macaroni before putting it in the pan which resulted in a large, milky mess. I could tell by the few top pieces that made it, that it would have tasted good had I done it correctly. Now I know to use raw macaroni for the next time and I do plan on trying again! Oh well...OOPS!
I decided to try this recipe for myself even though one previous rater said it didn't turn out right, and others said it was great. I was very disappointed. It was "milky" and "watery" with a cottage cheese consistancy. Would never make again.
This is the BEST macaroni and cheese ever! I used cheddar and jack cheese and added some garlic & onion powder. REMEMBER--use UNCOOKED macaroni, not cooked. So easy and great homemade flavor. You have got to try this.
Being a budget-savvy college student, macaroni & cheese is a pretty common meal to my kind. I had the pasta and a package of cheese, I was going to just boil the pasta, drain, and add the cheese, but I'm pretty sure the results would've been clumpy and undesirable. So when I stumbled upon this recipe, I was psyched to see that I already had all the ingredients, and that it was easy and quick to prepare. I just threw it together, hit the books (actually the video games, but "the books" sounds more responsible) and an hour later had a good meal whose leftovers lasted me a few days. And to add some more nutrition, I had it w/ a little frozen broccoli and cheese on the side (Mom should be proud). Overall, this is a simple and tasty dish that most people probably already the the ingredients for.
I loved this recipe! I made it with 15 servings for a family gathering and everyone loved it. The only changes I made were to use less salt, instead of just cheddar I used monterey jack also and cover it while baking. From covering the pan there wasn't any of the crunchy stuff on the top and it was really cheesy and soft. Before serving I stirred it to mix up the cheese and milk on the bottom of the pan, added more cheese to the top and re-covered to let the cheese melt on the way to grandma's house!
This is a good recipe. I believe that for those who found it to be too milky and watery they should have let it sit out of the oven for about ten minutes giving it time to sit up.
This is EXACTLY how Mom made her Macaroni and Cheese only she used shredded gov'ment cheese. I get the same result now if I use half Velveeta, half sharp cheddar cheese. Comfort food at it's best. When I make this, my family inhales it. If you have a larger family or want seconds, best double the recipe. Follow the directions exact and it will come out exactly as it should--do not peek at your dish, leave it be for that whole hour it's baking.
This is as good as any "homestyle, southern comfort food" recipe I have ever tried. Fluffy and golden on the top. And so easy, not to have to boil the macaroni! I used small shells. Perfect. Keeper!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginny's Cheezy Macaroni
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 190
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