Reviewed: Mar. 7, 2008

This is quite possibly the best Mac & Cheese recipe I have ever made. I replaced the American cheese with 8 oz. medium cheddar and 8 oz. Colby/Monterrey Jack mix and left out the cayenne. When I took this out of the oven, it was cheesy sensory overload! This is a rich comfort food that everyone in your family will LOVE!

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Retroboy

Cooking Level: Expert

Home Town: Clifton Forge, Virginia, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 3, 2008

Eh... I wasn't impressed. I should have taken the advice of others to pre-cook the macaroni. I'll try this again and adjust my rating if it improves.

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Sarah B

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Feb. 25, 2008

I was very disappointed with this recipe. Even though I sprayed my dish generously with cooking spray - it stuck horribly! The egg made it turn into one big chunk and it tasted very bland. My family was not crazy about it and I definitely will not try again!

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CNURSE418

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

this was not so good. Very disapointing. Will not make again

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SHELENE777

Cooking Level: Expert

Home Town: Topanga, California, USA

Living In: Deltona, Florida, USA

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Reviewed: Nov. 22, 2007

very good!! the cayenne pepper actually gives it a little kick! But it is very good, i made it on thanksgiving and it was definetly a hit!

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crazygurl

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Reviewed: Nov. 20, 2007

Best served very hot, but doesn't re-heat well (like most macaroni and cheese). It's the only baked macaroni and cheese recipe I use! It was requested by a family member for Thanksgiving. Best to use a deep casserole dish, not a 9x13 pan. It gets too dry in a 9x13.

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AudeeBird

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Oct. 2, 2007

Macaroni needs to cook about 5 minutes.

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mikkipayne1972

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Reviewed: Aug. 29, 2007

Easy. Tasty. GONE! My kids devoured this dish. I added bacon bits as well. I also sprayed my baking dish with PAM and coated it with breadcrumbs for a nice crust around the edges.

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NYCKID

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Reviewed: Aug. 29, 2007

THIS IS A GOOD RECIPE IF YOU LIKE HOMEMADE SOUTHERN STYLE MACARONI AND CHEESE WITH A COUPLE OF CHANGES, I OMITTED THE DRY MUSTARD AND ADDED A JAR OF CHEESE WIZ THAT I HEATED IN THE MICROWAVE FOR ONE MINUTE. STIR IN THE CHEESE WIZ RIGHT BEFORE YOU ADD THE OTHER CHEESE.

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NITAK19

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Reviewed: Dec. 24, 2006

I love this dish! It tastes great and is so much easier to fix than other recipes I have tried. You do have to watch it though because the edges and bottom will burn and become tough. I added bread crumbs to the top before baking and that gives it a crunchy taste.

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mbhillard

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Reviewed: Nov. 28, 2006

Very good with a few changes. I halved the recipe (plenty still to feed 4), used velvetta cheese, hot sauce & added a package of little smokies. I also stirred it about half way thru cooking because the outside was burning and the inside was still gooey. My hubby loved it.

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CLOVER4TATTOO

Cooking Level: Expert

Home Town: Idabel, Oklahoma, USA

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Reviewed: Oct. 3, 2006

This recipe was very easy and very good. I had to bake it a little longer- about 55 minutes but it turned out perfectly. I also added about 6 oz of velveeta to the recipe. This makes a lot and the leftovers were better than the day of! I will be making this again. But it is very rich so I would use it as a side next time. I think it would be great with some veggies and ham added in as well.

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Brooke

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 27, 2006

I liked the flavor of this, but I may have baked it too long, the bottom got too brown and even though I greased my baking dish, it stuck to the pan.

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 5, 2006

Definately a keeper. I made this with the corn dogs and it was a perfect compliment. I used velveta cheese and when I re-heated it for leftovers I had to put a little more milk in it but, the dish re-heats beautifully. Next time my husband wants me to put some ham in it for a main dish.

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firefly63

Cooking Level: Expert

Home Town: Toledo, Illinois, USA

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Reviewed: Jul. 12, 2006

Despite what this recipe says be sure to spray or grease your casserole dish. I didn't and the noodles stuck horribly.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: May 5, 2006

It's great for ease. It has a rather unusual texture, creamy and custardy, almost like an egg/cheese custard around noodles. It went over well but I'd like to play more with the recipe.

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Dana

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 16, 2006

This was pretty good. It tasted just fine and was very quick and easy to prepare. The texture is kind of funny, though--it's one solid mass instead of separate pieces of pasta. I'll probably end up making it again, though, because it's so easy. I found the amount of spices called for very nice and might up it a little next time.

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Annaid

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2006

My mom loved this; I wasn't crazy about it. HOWEVER, I did use 1 can fat free evaporated and 1 regular, plus a mix of cheeses instead of just American. I'm sure if I followed it to a T it would've been great ;o) Also, don't put this in a 9x13, use a nice deep casserole dish and small elbows. Large ones will expand and you'll end up with mac & cheese pie like me lol!

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KatieC

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Reviewed: Jan. 29, 2006

It was easy and pretty good, but the mustard flavor was overpowering.

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Mai S.

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Reviewed: Dec. 24, 2005

This recipe was a hit on Thanksgiving! We didn't even have any leftovers!

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Molly Simpson

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Lazy Baked Macaroni and Cheese

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