Reviewed: May 18, 2007

This recipe is great. I now am the official mac & cheese maker whenever my family have get togethers. I used monterey jack instead of colby and it gave it extra kick. I also used a little salt and pepper to give it a bit more taste.

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Laura

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Reviewed: Apr. 26, 2007

Loved it, but added sour cream and only 8oz. of macaroni

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APRILOTHER

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Reviewed: Feb. 26, 2007

Based on the previous reviews I added 2 cans of condensed cheese soup and a little extra milk. I threw in red and green bell pepper, chives, green chiles, salt, pepper, garlic and Kraft's Mexican blend cheese. I mixed the shredded cheese in with all the noodles rather than simply put it all on top and it came out creamy and delicious!!

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caelers

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Reviewed: Feb. 11, 2007

My hubby loved this. I gave it a 4 because I thought it lacked some flavor. I thought an additonal can of soup was a bit much, 1/2 of the 2nd can was perfect. A couple nice size scoops of sour cream, some pepper, a little nutmeg, and buttery bread crumbs would make this over the top. A 3 quart dish would work better for this as well. Don't get me wrong, my husband still thought this was the best mac and cheese he's ever tasted.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 29, 2007

I gave this recipe 4 stars for its creaminess. I made it with whole wheat pasta and that changed the flavor so that was my fault. Next time will make with regular elbow noodles. So much for trying to make mac and cheese healthy, ha, ha, ha. Thanks for the recipe.

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PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Jan. 12, 2007

fabulous ... holds well...everyone loved it...

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sherrilane

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Reviewed: Jan. 8, 2007

I felt that this was quite bland. I am a cheese lover, and this recipe didn't have enough cheese in it for me. I sprinkled bread crumbs and paprika on top and it had a little more taste. Also, I used a larger pan.

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sarahlrdr

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Reviewed: Dec. 28, 2006

This is wonderful. I added some sour cream as suggested from previous reviews as well as extra cheese. I got many compliments!

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ashley0809

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2006

Love this version of this. Perfect for pot-lucks. So easy, too.

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rem99b

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Reviewed: Dec. 19, 2006

This is a great recipe, I modified a little, added a can and 1/2 of soup, a cup and a 1/2 of milk, Lrge scoop of sour cream, and cheddar instead of colby, MY kids loved it, great winter comfort food....

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Sheri

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Reviewed: Dec. 9, 2006

This was great, but being the cheese-a-holic I am, I had to add more cheese. This was so simple and a really good, hearty meal! Second time making this for a halloween dinner, I added some black olives to it and WOWZA...it was great!! I added a second can of cheese soup and it was amazing. Cant wait to have more!

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goochgirl

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Reviewed: Nov. 27, 2006

My only complaint so far with this recipe is that the author must have never made this dish as both the macaroni or the cheese fills a 2 QT dish by itself. Forget about combining the two. 3 QT is the size to use.

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Jessica

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Reviewed: Nov. 10, 2006

simple, easy, and tasty

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Becca Devi

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Reviewed: Oct. 18, 2006

when i first saw this recipe, i honestly was unimpressed. but one night things got crazy and i needed something fast. i didn't have enough time to prepare my usual homemade mac and cheese and i thought about this recipe. i went to it while following some suggestions. THANK YOU. i'm doing it again and i can't wait to tuck in:) your mum is an angel!

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valinutah

Cooking Level: Expert

Home Town: Glen Burnie, Maryland, USA

Living In: Midvale, Utah, USA

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Reviewed: Oct. 9, 2006

Something this good should be harder to make!

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Kelly K-K

Cooking Level: Expert

Home Town: Bradley, Illinois, USA

Living In: Bourbonnais, Illinois, USA

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Reviewed: Sep. 10, 2006

I liked this easy mac and cheese dish, however I simply cooked the cheddar cheese soup on top of the stove with about a half of can of milk, added to cooked macaroni and added cheddar cheese to taste. I thought it was okay without baking it.

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Becky Smith

Cooking Level: Expert

Living In: Hamilton, Ohio, USA

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Reviewed: Sep. 1, 2006

This recipe was good and easy. I made a few changes. I mixed the macaroni, eggs, 1 cup of shredded cheese, both cans of cheese together in a bowl. Then I poured half in the baking pan, sprinkled chedder cheese over it, then poured the rest with more cheese on top. A little extra milk was needed.

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Lovetocook

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Reviewed: Aug. 31, 2006

I made this just like the recipe said, but used shells instead of elbow macaroni. My husband and I LOVED it!!!

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Elizabeth Moon

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Reviewed: Aug. 25, 2006

made it using maybe 12oz of macaroni vs 16 the recipe calls for, added a can of cream of chicken soup, an extra 1/4 c milk, 3/4c med. salsa, a cpl slices of chopped onion, about 1 tbs thawed chopped gr pepper, about 1tsp Emeril seasoning and a cpl tbs of sour cream. Also added a little leftover chicken breast (maybe only a 1/4 c) Used shredded sharp cheddar chz instead of colby and about a handful of seasoned bread crumbs on top of the chz. Kept in oven maybe 45min and 2-3min under broiler. Something I added gave it a little kick. I will make it this way again.

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Michelle L.

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Reviewed: Aug. 7, 2006

Made twice with great reviews from my guests. Use a box 1/2 mac (24oz), two cans of cheese, 2 lbs chedder/jack, 1 cup milk and a couple of scoups sour cream, little pepper and bread crumbs on top. A couple of min under the broiler at the end and excellent. The bread crumbs and extra cheese really make it.

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Jeff

Cooking Level: Intermediate

Home Town: Bridger, Montana, USA

Living In: San Diego, California, USA

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Mom's Baked Macaroni and Cheese

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