Recipe by George Couch
"Kids love it; easy to make. Also good if you add a cup of cubed cooked ham!"
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1 1/2 tablespoons
1 1/2 cups
shredded Cheddar cheese
Just made it. I followed the recipe and kept in mind what the other reviews said about cook time and adding more milk. I actually cooked it in 20-30 minutes and with the exact amount of milk. I chose to cook it slowly and watch the temperature to insure the right texture (I tend to burn milk easily). My only difference is that I doubled the recipe. If the pasta is sucking up alot of milk you may be using the wrong pasta. Make sure it is elbows or like. Also, I used already shredded melting cheese from Kraft. I did not have a grainy consistency. I thought this was tasty and easy. I would make this again without hesitation.
Awful. Would never make again. It was grainy texture. Big dissapointment.
Gooey and delicious for sure. I didn't know if the pasta should be cooked first. It shouldn't. I seasoned the onions with salt and pepper and added a minced clove of garlic. I also added some flavor to the extra sharp cheddar with a couple of splashes of hot sauce. Great!
when making baked mac n cheese all you need is macaroni or shell noodles, regular bag or medium size box of noodles, (small) boil until done . Drain, add tblspn of butter (optional) add whatever cheese (shredded ) into hot drained noodles mix until melted add about a 1/2 cup of mik, mix, dump into preheated of (450 degrees) let it bake until the top of the mac n cheese is golden brown. This is all u need. Putting flour and crackers is to much junk for the trunk, lets keep simple. yummmy!
I loved this recipe! It was easy and delicious. I used 2 cups of macaroni, onion powder, and skim milk, adding more as it was absorbed. A Keeper!
I had made this twice, the first time it worked out great, it was rich and creamy, but the second time I made it, it was much too liquidy and I couldn't finish it because I disliked the taste so much.
It was pretty good, although I found that you need to add a lot more milk. It was also grainy, but the more milk you add, the less grainy it is.
This is the best mac & cheese I've ever tasted! I doubled the recipe, used 1% milk, half the amount of onion and slightly less flour. I also had different cheeses in so I used white cheddar, monterey jack, swiss, gouda and havarti. I've been trying to duplicate Trader Joe's frozen mac & cheese (so creamy and yummy!) which uses a mix of these cheeses and this recipe tastes even better! I stirred the roux while slowly adding the milk and when it was time to add the cheese, I added that slowly too (off heat) while stirring like some of the reviewers suggested. I think that really helps keep it smooth and creamy. Also, when you add the flour, let it cook (while stirring) for about 5 mins or so to cook out the flour taste. I love onion but next time I'll add even less (just personal preference). Thank you for a great, easy, one-pot recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Great Mac and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 183
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