Reviewed: Apr. 28, 2013

I love this version of mac and cheese, this is requested for work functions whenever I need to bring a dish to pass. Only thing I change is that I add bread crumbs to the top for some added texture and don't use salt. I use the amounts as directed, but usually put it in one 9 x 13 pans to cook immediately and two smaller glass dishes that I freeze. I unthaw the frozen ones and cook as directed, still tastes great.

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Reviewer:

mcmarty

Reviewed: Apr. 9, 2013

Super easy to make and my whole family loves it!

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carolinagirl

Reviewed: Feb. 19, 2013

I made this last night. It was just ok kind of bland will not make again. This was a very easy recipe.

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Reviewer:

Carebear

Cooking Level: Expert

Living In: Buffalo, New York, USA

Reviewed: Oct. 20, 2012

This was great. I made it for friends who just had a baby and they loved it. It was creamy and gooey. I added some smoked gouda and topped with italian panko bread crumbs. This will be my new go to mac and cheese. And to those who think it makes to much just freeze the left overs. Don't half the recipe it will dry out.

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tgdesrochers

Reviewed: Mar. 4, 2012

BEWARE! This Mac and Cheese has a very *egg-y* taste. It calls for 4 eggs (we cut the recipe in half, therefore only using 2 eggs). The taste and texture reminds me more of an omlette, rather than a cheesy Mac and Cheese bake. Very fluffy and dry somehow. I prefer more of a cheesy or saucy mac and cheese... I must say it smelled amazing while baking though ;)

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Tylers Girl

Cooking Level: Intermediate

Living In: Campbellville, Ontario, Canada

Reviewed: Feb. 9, 2012

This was really creamy and rich. It tasted a lot like the Kraft Deluxe fancy mac and cheese. I cut this in half and didn't have any eggs. I didn't bake this, we ate it as it and it was great. (DH wanted it like it was but next time I'll try to bake it because I like the crunchy part on top.)

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 4, 2012

Very good! I did make adjustments though. I made for serving of 4 (for a side dish, its more like 6). Used 1/2 lb macaroni, one can of soup, 1 cup milk, 1 egg, 1/2 cup cheese stirred into the mix and 1/2 cup for on top (I thought was plenty), 1/4 tsp cajun spice (will use more next time and maybe change to cayenne or just add 1/4 tsp of that in addition) and 1 tbsp dry mustard. This was so easy and creamy with the soup instead of a block with just shredded cheese. Cutting down the cheese to one cup total helps with sodium and calories, and I used 1% milk and no additional salt (made my own cajun spice mix without salt) Will make again with changes!

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Dec. 3, 2011

This was awful! Not creamy enough. Tasteless. I followed the recipe to a tee! It also stuck to the pan even though I buttered it.

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darniebelle

Reviewed: Nov. 22, 2011

My husband loved it!

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valerie25

Reviewed: Oct. 13, 2011

Great! After YEARS of making a traditional white sauce with cheese for mac and cheese, I am so happy to find a new recipe that my family, and more importantly ME (:) actually like and is easier. I halved the recipe, added some minced onion, and added a breadcrumb/butter mixture on top of the cheese. Also I cooked at 350 for 30 minutes like I do my traditional mac and cheese. Everything else was as instructed and it was excellent! Thanks for the new tradition.

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