very good try using ziti pasta with it . i think it helped with the soupyness caus the lquid filled into the tubes

I only used half the mustard indicated, because my family doesn't care much for mustard. I thought it came out too dry, but my family said they liked it like that. They liked the recipe a lot and want me to make it again soon. They didn't think it tasted cheesy enough, though, so next time I'll omit the mild cheddar and double the sharp cheddar. Of course, then it will no longer be "Triple-Cheese Macaroni."

MMMMM....MMMMM....Excellent!! This is definitely a dish I will be making again!

I followed the directions for this recipe to a T (except I left out the mustard). It turned out perfect and was delicious!

Everyone liked it even though I messed up. I added a whole pound of velveta and an 1/8 a cup of mustard. Plus, I added regular salt instead of seasoned salt by accident. I brought this to a party and everyone loved it! It was a little dry but that was probably because I added too much velveeta. Oh well it was still good. No one knew about the mix up. Plus, I added Tofu franks (veggie hotdogs) the flavor was great.

I just made this recipe, and I must say I am BLOWN AWAY. This is the best I have ever tasted, and I have made/eaten a lot of mac and cheese. The mustard does add a kick to it, and next time I might just add one tablespoon instead of two, but I still really love it. You should def. work it exactly as the recipe states... Every bite of pasta has a strong flavor of cheese... I cant think of how this could get any better... and best of all, it was pretty inexpensive to make! Well done.

I usually hate when people change recipes dramatically but... Well, I think eggs in mac and cheese is disgusting, so I had to improvise. I heated the Velveeta and milk (regular 2%, not condensed) until creamy, added everything else, then baked. Turned out nice and rich. It does have a very strong taste of Velveeta, which must be why it calls for so much mustard and seasoned salt. So do try it, but keep in mind your own preferences! Personally, I'll be adding only sharp cheese next time, and the FULL amount of mustard. It was nice not to have to deal with the usual thickening process of traditional mac and cheese.

Very good. I used whole wheat macaroni (1 13.25 oz box), 2% milk cheddar, egg substitute, and fat free evaporated milk. The only "full" fat ingredients I used were the velveeta and the butter. Good consistency and texture.

I JUST FINISHED MAKING THIS RECIPE FOR MY FAMILY AND I FOLLOWED THE RECIPE EXCEPT THE LAST 10 MIN OF COOKING I SPRINKLED IT WITH CRUCNHY SHOESTRING POTATOS IN A CAN. THE RECIPE IS WONDERFUL!!! CREAMY, RICH SMOOTH ETC-P.S I COOKED THE PASTA ALDENTA.

Very nice, thick and creamy. I only added half the pepper. Our whole family loved this, and our six year old exclaimed, "Mama, your macaroni and cheese ROCKS"! I will make this again! Very good!

This turned out to be more of a mac and cheese casserole rather than creamy macaroni & cheese. The only difference was that I used regular milk instead of condensed because I was out. It was still pretty delicious, though!

My husband and I thought this recipe was just ok. I followed the recipe exactly, but was quite dissapointed- especially after reading such great reviews. I won't be making this again.

This was great. I have to agree with others the mustard is the key to this recipe do not leave it out. Very easy too.

I didn't really like this one. A halved the recipe and it came out dry, I was expecting creamy.

Hands down the best Mac and Cheese recipe ever! I have made this several times now and it's always to die for. The mustard and seasoning salt seem strange but they really make the dish. It wouldn't be near as good without the full amount of each of them. Mine has never been runny but the perfect consistency of baked macaroni each time. Yum!!

The best Macaroni and Cheese recipe ever! My in laws raved about it! I have made it several times, and each time, I use whatever cheese I have on hand. I made it exactly as written the first time, the next time with American, monteray jack cheese and cheddar cheese. I have also used all combinations of mozzarella/parmesan, colby, monteray jack, cheddar, American, Velveeta, Swiss. Every time, it is delicious! Do NOT leave out the mustard. It makes the dish have a zing!

I just can't believe that anybody wouldn't rate this the best mac and cheese they've ever had. I'm a southern girl through and through and I've never had any as good as this. DON'T omit the mustard because I think that's really the secret ingredient. You can taste it, but if you didn't know it was mustard you wouldn't know what it was - it adds a great tang and probably is what covers up that velveeta flavor so nicely. The seasoning salt is a great touch too. I have a small catering business and this is my official mac and cheese recipe from now on. DIVINE!