Reviewed: Feb. 18, 2008

Have been making macaroni & cheese starting with a flour/butter paste but the condensed Cheddar cheese soup is easier. Using a double boiler (sauce pan with stainless steel bowl) and following the advice of others: I cooked all the ingredients together to melt the cheese but here were the changes: 12 oz can of fat free evaporated skimmed milk instead and added 1/2 cup lite sour cream, 1/2 tsp pepper, 1 tsp garlic, 1/3 cup of frozen, chopped onions and an extra can of condensed, cheddar cheese. Any cheese works since you melt it in the double boiler: one pound of shredded, mild cheddar cheese, or, block of colby, cheddar cheese cut up. Last, sprinkle with 1/4 cup of Italian bread crumbs.

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NoTimeToCook

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Reviewed: Feb. 12, 2008

Excellent recipe! The only thing I did differently was use evaporated milk, about 1 1/4 cup, and I mixed in some of grated cheese with the pasta in addition to sprinkling it on the top. I'll be making this on a regular basis. Thanks for sharing!

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Honeydew~

Cooking Level: Expert

Home Town: Sylvester, Georgia, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 3, 2008

Really good! Not as great as the "from scratch" macaroni and cheese that my mom used to make, but really good for a quick dinner. Has the home made feel to it. I've made it quite a few times since finding this recipe and plan to again.

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BARRYANDKAREN

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

Followed the recipe but with a little more spice: I added 1 tsp. chipotle hot sauce to the cheese mixture. I also added 1 lb. low fat, bulk sausage crumbled and 1 cup (almost tender)cooked, chopped broccoli to the macaroni. This came out looking stunning with great taste and texture!

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Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 29, 2008

Great comfort food. I did double the soup with excellent results. We will be having this again.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Jan. 27, 2008

Macaroni was very bland. Made it for my son's birthday dinner and was very disappointed. Needed lots of salt and wasn't very creamy.

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military mom

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Reviewed: Jan. 26, 2008

This is so good. My family is constantly requesting this for dinner. I followed the directions with one exception. I cut down the amount of noodles to about 12-14 ounces. 16 ounces is to much for the amount of sauce this recipe makes.

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Heather

Cooking Level: Expert

Home Town: Bethlehem, Georgia, USA

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Reviewed: Jan. 22, 2008

Excellent and easy! Made a double recipe for a banquet and didn't have any to bring back home! I added a small carton of sour cream, 1/4 stick butter and shredded mozarella as well as the colby.

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AFALLIN

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Reviewed: Jan. 22, 2008

Great recipe. Quick, easy and delicious. Great for leftovers too. It warms up quickly and keeps the flavor.

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A817178

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Reviewed: Jan. 1, 2008

Used 1 1/2 cups milk, added some garlic powder, salt and pepper, and chives. Moist, cheesy, nice garlicy flavor. Yummy!

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Nora

Cooking Level: Intermediate

Living In: Fairfield, Iowa, USA

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Reviewed: Jan. 1, 2008

This recipe is very easy and very tasty. I have a daughter who loves mac and cheese. This recipe was made for Christmas dinner and is being made for New Years dinner.

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ROSEMARY054

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Reviewed: Dec. 14, 2007

Perfect for when you want macaroni and cheese, but don't have the energy for a roux, and you don't want to resort to a box. Except for the fact that my mom used cheddar instead of Colby, this is how my mom made mac n' cheese for us growing up. It was a no-brainer for her, and devoured without complaint by us. Glad to see how many others like it this way, too. Simple, but really yummy!

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neuwife

Cooking Level: Expert

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Dec. 11, 2007

Two out of three in my household really liked it. My youngest said it was too chessy.

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DeniseY - Go Steelers!!

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 10, 2007

LOVE this recipe. I did add an extra 1/2 cup of milk and used a 1/2 cup of sour cream. Was very creamy and kept in the fridge well. I make this for my kids and they eat every last bit! Hubby and I like it too- I have tried it with Colby and Cheddar, both are great.

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Jill Krause

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Dec. 6, 2007

I think I should have taken the other reviewers advice and added more cheese bc this wasn't cheesy enough for me and seemed a bit dry- it was still pretty good though!

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Faith Aleriene

Cooking Level: Beginning

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Reviewed: Nov. 30, 2007

It was definitely easy, would be great for a potluck dish- not too time consuming or expensive to make. I followed other suggestions to use two cans of soup and 1 & 1/2 cup milk. I also added sauteed onion and garlic, lots of pepper and bread crumbs on top making it a little more "adult-ish." Good and easy! Will do again!

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MONKEYGIRL619

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 23, 2007

Pretty good. I'd make it again.

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Frank Furter

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Reviewed: Nov. 23, 2007

Well, it's a step up from the last macaroni disaster I had earlier this year. I used 2 cans as directed from another reviewer and I still couldn't get the cheesy taste I was wanting. I wanted ooey, gooey, drippy cheese and got spooned hockey pucks. I added milk and the whole bit, but I still couldn't get this to come out. The only thing I liked were the buttery bread crumbs on top and that wasn't even called for in the recipe. Maybe one day my cheesy mac will come...just not in this recipe.

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mommazoo

Home Town: New Hamburg, Missouri, USA

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Reviewed: Nov. 6, 2007

My mom used to make mac&cheese very similar to this. She would call it "Cheater Mac&Cheese" because it was so simple and quick! Great recipe!

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Melissa78

Cooking Level: Intermediate

Living In: Ripton, Vermont, USA

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Reviewed: Nov. 4, 2007

This is the easiest and best recipe for macaroni and cheese. I made it for our Youth Group Halloween Party and it was a big hit with the kids and their parents. I especially like how simple the recipe is. I too added an extra can of Cheddar cheese soup as others suggested and for extra flavor I added fresh finely ground pepper and paprika. I plan on making next week for our Youth Group Potluck!

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