Reviewed: Nov. 8, 2009

This was super easy and very good! I halved the recipe for my husband and I and we still had left overs for 2 days (lunch!) I thought it was just fine reheated (some reviewers did not agree). I subbed whole wheat macaroni and used organic shredded white cheddar cheese. I also added a little garlic salt and thought that tasted great. Very cheesy and easy!

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Michelle

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Reviewed: Oct. 27, 2009

I made this last week it turned out great. Simple and easy.

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Carebear

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Aug. 6, 2009

This was not only easy but YUMMY! It made a large batch and was cheesy, creamy and had great flavor. I did use medium cheddar for the cheese, left out the mustard and added some garlic powder. If you don't like the custard type of mac and cheese you may want to try something else. This is a keeper at my house. I love the fact that I don't have to pre cook the pasta, just add some grated cheese and some milk and eggs and its ready to bake and forget.

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LISAMR

Cooking Level: Expert

Home Town: Kelso, Washington, USA

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Reviewed: May 29, 2009

Super easy! Taste was great, everyone had seconds, and thirds! I used different cheeses because I had some aged sharp cheddar on hand and I used sliced American (I just broke it up, kinda) DONT forget to let it sit for a little while. I made the dish at my house and it looked like it wasnt done. BUT by the time I got to the party it was all firmed up!

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strayredbolt

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Reviewed: May 24, 2009

I love this recipe. I found it during my search for restaurant, custard type m&c. This recipe is a perfect example of that and is so easy. It's much better than the cream sauce based recipes. Everything is added all at once and no precooking the pasta. Who could ask for more simplicity. I use shredded sharp cheddar instead of American or Velveeta. I've used regular noodles and the large and I prefer the large. You need to slightly stir 2/3 of the way through cooking and take out when time is up. Even if it doesn't look like it is done it will firm up when it sits awhile. It's easy to overcook this recipe. If it is not overcooked, it reheats nicely. Thanks so much for this recipe.

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Carol H

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Reviewed: Apr. 28, 2009

I modified this recipe quite a bit. I added chopped smoked kielbasa and about 8 strips of diced bacon(used half of salt called for). I didnt have evaporated milk so I used 8 oz heavy whipping creme and heated this with 3 TBSP of butter and half a block of cream cheese to make creamy. I baked it covered with foil to keep noodles from getting too crunchy. At about 50 minutes into baking, I took out and sprinkle with shredded sharp chedar and parmesan and elted before serving.

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sarawolf77

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

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Reviewed: Apr. 28, 2009

the flavor was amazing!! my noodles didn't get as done as I would have liked, even though I cooked for longer than recommended time. I think I might cook them ahead of time next time. I used regular milk and some italian spices instead of mustard. delish!!

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kellyh

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Reviewed: Jan. 18, 2009

This recipe was horrible. The first time I made this it was a dry horrible mess and many of the noodles were not cooked around the edges. I increased the water to 3 cups the second time and covered with foil and baked for 1.5 hours. I removed the foil and topped with shredded velveeta and baked 10 minutes longer to allow the cheese to melt on top. much better but not worth the waste of money. I will not make this again.

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Linda

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Reviewed: Dec. 7, 2008

I definitely didn't like this version of macaroni and cheese. it had eggs in it, which gave it a gross texture and a weird taste. maybe it should of been called noodles and eggs!

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Sam Eatwell

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Reviewed: Nov. 28, 2008

This recipe was great!! I used an aluminum foil pan and it turned out great. I did add more cheese to the top and it was nice and crunchy. Not too crunchy but just eneough. This was a hit with my family. Will make again. Next time i will add some diffent kinds of seasoning.It was great but it was missing some seasoning of some sorts.Thank you for sharing this recipe.

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BLAXICANQUEEN

Cooking Level: Expert

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Reviewed: Nov. 23, 2008

This sounds absolutely horrible. I grew up with a custardy mac n cheese, but the mac was cooked until just tender, drained, butter, milk and eggs. Sharp, cheddar added and mixture baked until crusty. This recipe, however, sounds like a joke and an easy way to waste food.

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ANITABATH

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Reviewed: Nov. 16, 2008

I think this was very gerssey and bad.

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spaceshipboy

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Reviewed: Nov. 11, 2008

Because the macaroni was not cooked, it took longer to cook and made it dry.

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RISKART

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Reviewed: Oct. 29, 2008

I just made this for my family dinner....um....we didn't care for it. Definitely NOT baked macaroni and cheese. If you called it Noodle, egg, cheesey bake, it might make it up to "OK". Food is expensive. I would not spend my $$$ on making this dish again. Go for the traditional!

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Cookin' Mama

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Reviewed: Oct. 24, 2008

I think the eggs in this made the texture rather curdled. Plus the stirring, which really needs to be done often as it sticks like crazy, tends to break up the macaroni. Still looking for that perfect Mac & Cheese recipe.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Oct. 12, 2008

Made this for my son's Birthday Party. Everyone just raved about.

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Milissa

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Reviewed: Sep. 9, 2008

I personally would not recommend this to anyone. It was very stiff and had to be baked longer than 45 minutes because the top noodles were still crunchy. The kids didn't even like it and kids love mac and cheese. Not a good recipe.

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elizabethw001

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Reviewed: May 31, 2008

too many eggs make it more of a scrambled egg/pasta dish

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AIM7896

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Reviewed: May 11, 2008

This recipe is great for a busy person. For those of you who don't like the custard-type consistency or the fact that it is a bit too solid should reduce your eggs. I think that will get you the result you are looking for. Who can beat this for ease!

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Sarah Emily

Home Town: Framingham, Massachusetts, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 15, 2008

I took the suggestion of others and sprayed my pan before making this dish. It still stuck to the pan. I made it according to directions, however, added a couple dashes of tabasco sauce because we like it a little spicy. I can say that I was not impressed with this recipe. It does state in the description that it comes out custardy, and thats exactly what you get....cheese custard with macaroni. It wasnt bad, just not what I was looking for in a no-boil mac and chz recipe. My family didnt care for it, but I was glad to try something different.

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