Recipe by Lisa Price
"I use three kinds of cheese to make this rich, baked macaroni and cheese. My husband considers it a special treat, and my six-year old son especially likes the 'stringy cheese'! The shape of the baking pan will affect the outcome. I like lots of 'crunchy stuff,' so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'"
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shredded Swiss cheese
shredded mozzarella cheese
shredded Cheddar cheese
salt to taste
I think the directions are wrong!!! It says to use two 16 oz. bags of macaroni, which is way too much! Use just one 16 oz bag and use 1/2 cup milk and 1/4 cup butter. I made it this way and it tasted pretty good. I don't think 1/2 cup milk and 1/4 butter would be nearly enough for two 16 oz bags of pasta!
The basic idea is good but the measurements are all wrong. It definitely does not require two pounds of elbows. Second, I added a bit more milk, because 1/2 cup didn't seem like it would make any difference at all. I added about 1 cup instead. And to top it off I added a bit of bread crumbs on top. I cooked it for about 45 minutes and it turned out great! Even my extremely picky boyfriend ate it!
The Staff at AllRecipes has corrected the ingredients to include, well, three kinds of cheese, per the original submission. Happy Cooking!
Heavenly! This macaroni and cheese is SO good! I changed the recipe by adding only one pound of noodles, one cup of milk, skipped the swiss, added chopped up hot dogs (my husband is a meat eater), and didn't add butter to the mix, just dotted a little on top.
I don't think I'll ever buy boxed mac and cheese ever again!
By the way, my husband HATES Mac an' Cheese, but LOVED this! He wolfed down nearly half the pan in one meal!
Yum. I made this with only a pound and a half of pasta instead of two pounds and increased the milk to three cups to make it more creamy. We also added onion in replacement of the onion powder and garlic for the garlic powder. We added a layer of provolone slices to the middle and dusted the top with parmesan and bread crumbs. My four year old ate every last bite and we will have left overs for the next several days. thanks.
Made this tonight - was pretty good, but I wish I'd read the other reviews. Thought the 1/2 C milk wasn't enough but the first time I usually make something as the recipe stands, then NEXT time, adjust from there. So, yes, it was a little dry but not bad. I ended up doing it in a stock pot that I could use in the oven, as there was way too much for the 9X13 pan, so maybe that is why it didn't totally dry out. The next time, I'll cut the recipe in half, unless I'm feeding a ton of people. Husband loved it, though, and ate two good-sized portions. It's a keeper, with some modifications!
I have been making homemade mac and cheese for quite some time, but I must say this is one of the best versions I have ever tasted.
One thing I did a little differently is that I cut up Velveeta and butter into little squares and I laid them on the top of the dish. When there was about 15 minutes of baking time left I stirred the macaroni and added in the melted cheese and butter. Delicious!
This recipe was pretty good. I sauted onions in the butter and then melted the cheese and added the milk. Because the reviews indicated it was somewhat dry I added 1/2 cup of half and half. After I mixed all the ingredience I put Italian bread crumbs on top and only cooked for 30 mins. I've never made home made macaroni and cheese and was pleasantly surprised.
* Percent Daily Values are based on a 2,000 calorie diet.
Lisa's Macaroni and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 307
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