Recipe by GEPETTO_69
"This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit."
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finely chopped onion
ground black pepper
1 (8 ounce) package
shredded sharp Cheddar cheese
1 (8 ounce) package
processed American cheese, cut into strips
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I've ever tasted. Can't wait for an excuse to make it again. The sauce turned out incredibly well and it baked beautifully. The only thing I would change next time is to cover it for the first half of the cooking, as it got a little dry -- nothing major.
The only adjustment we made was to the types of cheeses. We made it with 8 oz white cheddar, 8 oz sharp yellow cheddar, and about 4 oz of mozzerella for smoothness. This blend of cheeses really had a nice bite to it.
Will definitely be making this again.
This recipe is ok. Its a good starter recipe. I might make it again but next time will leave the onion out. With the onion left it, all it tasted like was onions and I made the recipe as stated. Onion should never be in Mac and Cheese, to bad I learned the hard way...
I feel priveledged to be the first to rate this recipe!! I truly loved it, and I am a mac and cheese connoisseur. VERY IMPRESSED! To use Velveeta AND sharp cheddar, made for a perfect combination!
This is the best recipe for Mac&Cheese! It's easy, it doesn't take a long time to prepare and it's cheap! I love it because the taste is so authentic! It's better than my mom's Mac&Cheese! (Sorry!) And you can add/vary the recipe. For example, I didn't use the onions,and I added 1/2 cup of Colby cheese along with the Sharp Cheddar(NY) and American Cheeses, then put bread crumbs on top when I baked it.
It was (is) delicious! Enjoy! :)
This is a great recipe for creamy baked mac and cheese. I had a 16 oz package of elbow macaroni, so to double the sauce, I used the same amount of flour but doubled the butter and added about 3/4 more cheese. I didn't bother slicing the American cheese into strips, just chunked it into the saucepan to melt. I also didn't use sharp cheddar since I'm pregnant and find sharp cheddar too greasy lately, but a shredded mild cheddar / monterey Jack mix did the trick. The finished product was a cheesy macaroni with a thick, creamy sauce. Although I didn't try it, I'm sure this recipe would be great with a bread crumb topping. Will make again. Thanks for the recipe! :)
Ok, I made this for a group of 32, including myself. I had my doubts about it while making it, but I've got to tell you, the finished product wowed everyone, including myself. Next I'm going to add ham to it, as well as a bread crumb top. I gave it four stars and will certainly be making it in the future.
This recipe is absolutely delicious and is quite easy to make. It was just as wonderful 2 days later when I reheated it in the microwave then stirred in a small amount of milk. The only bad review of this recipe mentioned tomatoes, so I am guessing that she gave a bad rating to the wrong recipe. If you're looking for a tasty but easy mac and cheese recipe you must give this one a try!
i made this on easter and everyone complimented me on it! it is perfect baked mac and cheese - not as creamy as the stovetop kind but it's not supposed to be. it had a mild flavor that i really liked, and it wasn't dry at all. excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Favorite Baked Mac and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 300
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