Reviewed: May 12, 2013

If I said that I much preferred a much more involved macaroni and cheese that required making a white sauce, adding a variety of cheeses, spices, herbs, or other add-ins or seasonings, topping it with crispy, buttery bread crumbs, and/or baking it… I’d be lying. This is delicious, plain and simple. I prepared it on the stove-top which for me was no more difficult than nuking it. I also added some King Arthur’s Vermont Cheddar Cheese Powder (good stuff, by the way). This is creamy, smooth, rich, cheesy, and delicious. I don’t know how choosing a more complicated recipe could make it any better than that.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 1, 2013

I tried it. Make certain to use the recommended size baking dish. Mine boiled over in microwave. Created quite a mess for myself. I used 1.5 qt. dish. Cannot attest to taste, since a lot of the mixture got wasted boiling over........

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Reviewer:

Gran

Reviewed: Mar. 25, 2012

Quick and easy!

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1 user found this review helpful

Reviewer:

minnesotamama

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Reviewed: Mar. 18, 2011

So easy and good! I followed the instructions as written. Totally 5 star mac and cheese!

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2 users found this review helpful

Reviewer:

eriemermaid

Cooking Level: Expert

Reviewed: Sep. 1, 2010

This is a good recipe that was right on time and saved the day. I did not use the onions and nor did I have processed cheese. I used sliced cheddar cheese. I had a casserole dish that was slightly smaller than recipe stated so the milk seemed to stick around and not mold, so I added a tablespoon of flour at 2+minutes to cooking time left and it was perfectly done. I let it stand for about 15 minutes and it was even better. The taste was just right and the texture was too.

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6 users found this review helpful

Reviewer:

Sabina bint Benjamin

Cooking Level: Expert

Home Town: Atlantic City, New Jersey, USA

Reviewed: Aug. 6, 2009

I was looking for a quick and easy way to make mac and cheese with what I had on hand, and I was very surprised at how good this turned out. I used shredded cheddar because I did not have any processed cheese. I'd recommend using real cheese if possible, to avoid the 'boxed' taste some people mentioned. The onions made this taste close to traditional oven baked mac and cheese. The second time I made this I added some minced garlic with the onions to saute and added a scoop of sour cream at the end, which made it very creamy and good!

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8 users found this review helpful

Reviewer:

RuckRocks

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

Reviewed: Jun. 6, 2008

I think the recipe shouldn't use processed cheese... I only used half the amount of processed and no one like it... Ill stick with normal cheese next time.

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8 users found this review helpful

Reviewer:

MEOW218

Cooking Level: Intermediate

Home Town: Summerfield, Prince Edward Island, Canada

Living In: Edson, Alberta, Canada

Reviewed: May 3, 2008

I used Penne pasta, onion powder and cooked it on the stove instead of the microwave. It was basically dump and cook! Then I baked it for eight minutes. YUM! This will probably become a regular dish in our house. :)

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9 users found this review helpful

Reviewer:

kingskid892

Reviewed: Jan. 14, 2008

this was good even though i completely switched some things around. i didnt use any spices and i just combined the macaroni and some sour cream along with some sharp cheddar (didnt have any processed cheese) and it came out really gooey and good!

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30 users found this review helpful

Reviewer:

ILoveFooddd

Home Town: Kenai, Alaska, USA

Reviewed: Nov. 8, 2007

I loved the creamy texture! I added lima beans for color and extra value. I had frozen chopped onions instead of fresh. Very easy. Looks like I worked a lot harder!

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11 users found this review helpful