Reviewed: Jul. 27, 2009

Something in the measurements here is totally off. Two pounds is a LOT of pasta, and most definitely did not fit in a 9x13" pan. I adjusted the amounts of cheese to match my package sizes (but still used a total of 30 oz.), but otherwise made no adjustments. This completely filled TWO 9x13" pans. I baked them both as the recipe states. It was still very good, but next time I will not make so much!

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Mrs. Michael Ramey

Cooking Level: Intermediate

Home Town: Dinwiddie, Virginia, USA

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Reviewed: Apr. 3, 2009

As written is not a good recipe. I added 2 c. milk and baked for 30 minutes. Sorry, I won't use again.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Feb. 27, 2009

This was very good. However, it is not a creamy mac & cheese recipe which is what I prefer. So next time I think I'll make the sauce with butter/flour/milk and then add it to the noodles & cheese. As far as the original recipe, I added about 1-2 tsp brown mustard which added a nice flavor. I also used freshly shredded cheeses as opposed to buying pre-shredded. That just tastes better. I upped the milk to 1 cup and only used 1 box macaroni.

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MW

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

Loved it! Read the reviews and used 2 cups of milk and added 8oz of sour cream. Also used bread crumbs on top. Needed a little salt and some pepper though. Awesome! AND only 1 lb of elbows!!! Not 2 as recipe calls for.

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Gilly

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 4, 2009

wonderful recipe my family loved it!!

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Shelly

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Reviewed: Jan. 4, 2009

it was good, but i do agree that the amount of ingredients doesnt compare to the amount of macaroni. i added more of everything and some tomatoes

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konrad.lindsey

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Reviewed: Dec. 24, 2008

I really wish I read the reviews before cooking this up. There was way to much noodles so this ended up pretty dry and bland. Next time we will half the noodles. I also add sliced onions and tomatoes then layer those in.

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Just Kim

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Reviewed: Nov. 9, 2008

This was just like my grandmother made! I have looked for a good recipe for years and this was it. I made a couple changes, first I added 8oz of sour cream with the 1/2 cup milk and used dried basil instead of the dried parsley. Then I cooked it in a shallow pan (it's what I had) and cooked it for 30 minutes. It turned out perfect. My farm hand and my husband ate almost the whole pan with rave reviews from both.

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Dawn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Franklinville, New Jersey, USA

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Reviewed: Oct. 10, 2008

This recipe was a cinch to make. The three cheeses was a wonderful addition to the regular old macaroni cheese bake that I made in the past. My family loved it! This is a new favorite in our house.

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SHANNON

Cooking Level: Expert

Home Town: Ashtabula, Ohio, USA

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Reviewed: Jun. 19, 2008

Im not a pasta fan but this was GORGEOUS!!! Thanx

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Liz Meade

Cooking Level: Intermediate

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Reviewed: May 25, 2008

Yummy! My extremely finicky husband couldn't stop eating it. Thanks for the great recipe. I did change a few things, however. Cut the noodles to 1 lb, and doubled the milk to 1 full cup. The macaroni was still a little dry, but good. Next time, I will add 1 1/2 cups milk.

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Julie

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Reviewed: Feb. 21, 2008

I think there was WAY too many noodles. Also, i think that i would try a more robust cheese next time instead of the mozzarella. This recipe is very simple to make, tasted ok, but leaves plenty of room for improvement.

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sader21

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Reviewed: Jan. 6, 2008

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!

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gioia

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Reviewed: Dec. 27, 2007

I used penne instead of elbow macaroni. It was really dry and kind of crunchy after not too long. Not good as leftovers. I also tried to adjust the measurements to work, but I guess I failed a little bit =P. I think I might try it again with elbow, though, and then re-review/rate.

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Cyle

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Northridge, California, USA

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Reviewed: Nov. 28, 2007

This recipe is pretty good and I'm a stickler for mac and cheese. It is wrong in measurements. I scaled it to feed less people. Half this recipe is enough for 4 people just having mac n cheese for dinner. It is a different recipe. I only use 8oz of elbow macaroni. I added hot sauce with the milk to give it a spice. I also added 1/2 cup of milk.

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cjweimer

Cooking Level: Expert

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Reviewed: Oct. 27, 2007

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!

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JJ

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Reviewed: Sep. 17, 2007

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!

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Kara

Cooking Level: Beginning

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Reviewed: Aug. 14, 2007

Tasty but turned out just a little dry.

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Lauren J

Cooking Level: Beginning

Living In: Villa Hills, Kentucky, USA

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Reviewed: Aug. 6, 2007

This was simple to make....but tasted like the dish my grandma use to make!

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R0cket5

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: May 14, 2007

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!

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Rapunzel

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Lisa's Macaroni and Cheese

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