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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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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Reviewer:

efg40

Reviewed: Jul. 14, 2011

I halved the recipe and baked covered for 20 minutes, added a little bit of crushed ritz crackers that had been mixed with a little bit of butter, and continued to bake for additional 15 minutes, uncovered. Was extremely easy to make, and pretty darn good. Will most definately be making again

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Reviewer:

hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

Reviewed: May 24, 2011

Good, Creamy, GIGANTOR load of comfort food. Might be about the amount to take a carry-in... of football players.

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becki

Reviewed: May 22, 2011

This was such a great dinner! My fiancée loved it, and so did our dinner guest! Next time for three people I'll cut the ingredients in half.

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Reviewer:

Elise.m

Reviewed: Apr. 1, 2011

Brought to a potluck and it was the hit! Used colby-jack cheese. Followed recipe exactly, otherwise. I didn't even use salt or pepper during or after cooking. Pepper would add to it's deliciousness though. I'll definitely be making this again so my family can enjoy. For the topping, I sliced the cheese instead of using shredded. I halved this recipe and filled a 9x13 pan perfectly.

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