The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 11, 2008
I give this recipe five stars because I have never been able to make macaroni and cheese on a weeknight. The version I make takes at least two hours. The flavor is very good, my husband and daughter stuffed themselves silly on this recipe. Personally, I would have liked a little stronger flavor, maybe a little salt and pepper would do the trick. Thanks!
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Cooking Level: Intermediate

Home Town: La Crescenta, California, USA
Living In: Sunland, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 19, 2008
Needs more flavors. Try some of the suggestions others have made to inject a kick.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 14, 2008
I didn't even get a chance to bake it! Did 2 cans of cheese soup and 2 cups of shredded colby/cheddar blend and then tasted it to see if it needed more salt/pepper and it was good just like that! Leftover mac and cheese is also great to make a quickie tuna salad...just add tuna and mayo.
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Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 12, 2008
I tried to expand the recipe since I had 6 to feed, using 24oz macaroni, 2 cans cheese, and additional milk. This resulted in two large casserole dishes of macaroni and we didn't even touch the second one! And it wasn't as creamy as I'd liked. So I would stick to the recipe and it would serve 6 just fine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 15, 2008
Edible, but kind of bland. I should have known better, using a can of cheese, but I wanted to try it anyway. I'll stick with my regular, more work intensive, but delicious recipe in the future.
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Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 11, 2008
I had never made baked macaroni and cheese. I made this recipe about 2 days ago and I thought that the taste was bland. I would recommend adding some salt and pepper to give it taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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Reviewed: Jun. 23, 2008
I used penne instead of macaroni because it's all that I had here. I also used cheddar in place of the colby for the same reason. It doesn't get any easier than this. This was even better the next day.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: May 18, 2008
Use velveta cheese instead.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: May 15, 2008
Bland, not very good. Taste like box mac and cheese to me. won't make again
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: May 12, 2008
I substituted Sharp Cheddar for the Colby, but the taste was pretty bland.
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Cooking Level: Beginning

Home Town: Loganville, Georgia, USA
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 23, 2008
Woweeeee! This Mac & Cheese is everything I wanted. Cheesy, creamy and gooey. Per other reviews I used 2 cans of soup, 1 1/2 cups milk and 1/2 cup of sour cream. I heated the milk and added everything (including most of the cheese)to the noodles after draining them and they blended perfectly. Put the rest of the cheese on top and sprinkled with paprika. Don't forget to salt the water when you boil your noodles or they will be flavorless. No leftovers here! P.S. I used sharp cheddar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 14, 2008
I made it with 2 cans of soup instead of one and added sprinkled bread crumbs on top, but other than that I kept the recipe the same. It was a bit on the bland side, and could use some additions, but if all your looking for is plain mac and cheese than this is great.
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Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 13, 2008
I used 2 cans of cheese soup and a scoop of sour cream based on the other notes and this recipe came out wonderfully. My only comment is that it doesn't reheat very well, so I will probably half the recipe next time.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 11, 2008
yummy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 10, 2008
Following previous reviews, I doubled the cheese soup and added 1/2 the shredded cheese to the dish, and 1/2 sprinkled on top. Came out great!
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Cooking Level: Intermediate

Living In: Albany, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 4, 2008
Very good. I made it for thanksgiving. I may use more cheese next time.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Cedar Falls, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 30, 2008
Good mac and cheese. Here are the changes I make - 2 cans of soup, 2 cups milk and a little less than 16 oz of macaroni. Mix in about 1/2 of the cheese, and sprinkle the other half on top. I really like the flavor of the colby cheese in this.
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Photo by The Mountain Gourmet

Cooking Level: Intermediate

Living In: Sandy, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 24, 2008
Before making this, I read some of the reviews and "doctored" this recipe. I halved the amount of pasta (we made this for lunch) and used 1 can of soup, 1/2 cup of milk, 1 cup of shredded mild cheddar and 2 TBSP or so of sour cream. I mixed those ingredients together in a small casserole and then added my cooked multigrain macaroni. Then I topped with a bit more cheddar and baked at 350 for between 20 and 25 minutes. This mac and cheese was very good - better than the usual boxed stuff. The kids and my husband all loved it! We will defnitely make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 23, 2008
I was just searching for a new mac n cheese recipe when I came across this...it is the same one I've been using for years!!! Except I use a lttle more milk, I fill up the soup can. I usually mix 1/2 the shredded cheese inside and sprinkle 1/2 on top. Then I sprinkle Italian breadcrumbs over the top. Very yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 22, 2008
Probably one of the best baked macaroni & cheese I've ever tasted!! The only thing I changed was I used a block of cheddar and shredded it myself in place of the Colby Jack. It was delicious! Will use this recipe over and over. thanks!
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Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA
Living In: Savannah, Georgia, USA

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