The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: Oct. 5, 2009
Very good, with the following changes: made a roux with the butter and flour and added 3/4 c milk then added the cheese and sour cream. Changed cottage cheese for a chunk of cream cheese - sauce came out very thick and smooth. Used elbows because that's what I had. Didn't have peas - would have been even better with them. Very good base recipe to fiddle around with.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.95 star rating.
Reviewed: Sep. 19, 2009
This was great!! I used velveeta cheese,and a few extra spices, but everyone loved it, it was a bit cheesy, which I personally loved, but some may not like quite as much as we did.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.95 star rating.
Reviewed: Sep. 9, 2009
We liked this, but we needed to add some heat for our tastes. Added some salt, pepper and chili pepper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.95 star rating.
Reviewed: Aug. 24, 2009
pretty average for tuna mac. Mine seemed a little runny
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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: Apr. 15, 2009
This is so good! I used sliced, roasted turkey tenderloin instead of tuna and it was fantastic! The only problem was that it sat in my stomach like a rock. Very rich.
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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.95 star rating.
Reviewed: Apr. 5, 2009
Delicious! I wanted to make something with cottage cheese in it and found this recipe. My boyfriend and me were eating it in one night - it was sooo good!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.95 star rating.
Reviewed: Feb. 3, 2009
It's a cold, snowy day and we were kept home from work becuase of the weather. So instead of the cold sandwiches we normally take with us, we decided to have a hot lunch. I was in the mood for tuna but hubby wanted mac and cheese. This sounded like a combo of the two so I thought I would give it a try. I did make a couple of substitutions based on personal taste. I used only 1/2 the butter and sauted some onions in it before making the sauce. I also left out the cottage cheese, instead using more milk. And I added some garlic powder. This was tasty and very satisfying after a morning of shoveling snow. I will make it again. Btw... some mentioned that the cheddar didn't melt well. Try Kraft Four Cheese Melt in the grated cheese section. It works beautifully in any recipe like this.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 3.95 star rating.
Reviewed: Jan. 4, 2009
We loved this will definately be making it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.95 star rating.
Reviewed: Nov. 17, 2008
This is a great recipe, originally tried it because I didn't have any condensed soup and wanted to try something different in my Tuna casserole. Excellent taste, my husband loved it! Said not to make it the other way anymore. I even omitted the sour cream, just because I didn't happen to have it. Still tasted great.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: Oct. 19, 2008
I'd give this 5 stars, but of course I changed it a bit. Instead of using cottage cheese, which I generally find to be bitter and difficult to cook with, I substituted an equal amount of cream cheese (This alleviates the "lumpiness" as well). I also added an extra tablespoon of sour cream. I added some chopped, crisp cooked bacon and substituted about half of the regular cheddar with smoked cheddar from the cheese case at the market. It turned it into a special, "gourmet" tuna mac.
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Cooking Level: Intermediate

Home Town: Wylie, Texas, USA
Living In: Potomac Falls, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: Jun. 11, 2008
Good base recipe, there's lots of room for your own touches. I added some roasted garlic, used Velveeta and left out the milk/butter. Cottage cheese took forever to melt, but once it does the flavor is really tasty. Hubby thought it was ok.
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Cooking Level: Beginning

Living In: Eagle Rock, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: May 20, 2008
How to make a cheese sauce: Lower the heat, stir constantly, and have a ton of patience. When you think it's done, keep stirring it. And stirring it. And stirring it. It will feel like it's taking forever. But it will get smooth with lots of stirring, patience and medium low heat.
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Cooking Level: Expert

Home Town: Newark, Delaware, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: Jan. 14, 2008
this recipe was ok. but when I made it using velveeta cheese like one person suggested it came out great. the shredded cheese comes out a little lumpy. I will use this recipe again thoug..really delicious!!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.95 star rating.
Reviewed: Aug. 23, 2007
I did not like this recipe for several reasons. It had a bitter taste to it and the cheese was very clumpy. It may be better with some of the recommendations by some of the other reviewers.
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Amy

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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: Dec. 9, 2006
Very easy and delicious!!! Great recipie .... will def be making again! Thanks!!
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Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: Sep. 4, 2005
This is a great recipe, but I made a few adjustments. I used elbow macaroni, 1 8oz. can of peas (will use fresh next time), and after I mixed all the ingredients together I put the mixture into a 2 quart greased casserole dish, topped with a half cup shredded cheese and then sprinkled with 16 crushed saltines mixed with 3 tablespoons melted butter. Finally, the casserole is baked at 350 until bubbling and toasted on top (about 25 minutes). It was great, but next time I might use only 6 oz. (one can) of tuna. This is a very versatile recipe that is good and cheezy just how I like it! Would be great with a little hot sauce! Oh yeah, my cheese sauce turned out smooth (except for the lumps from the cottage cheese), but I do recommend melting at low heat! Medium heat started to burn my shredded cheese.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.
Reviewed: Apr. 22, 2001
I used the shredded cheddar and the sauce was clumpy. I tried it again with Velveeta, which was very rich, but definitely made a better sauce. ABout 1/2-3/4lb Velveeta instead of cheddar is my recommendation. Not a bad recipe overall.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.95 star rating.
Reviewed: Jan. 19, 2001
Nice not to use condensed soup. I would add a pinch of pepper but otherwise a delicious recipe!
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