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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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MrsDiaz

	Cooking Level: Beginning Living In: Eagle Rock, California, USA
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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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LADYSLEW

	Cooking Level: Expert Home Town: Newark, Delaware, USA Living In: Baltimore, Maryland, USA
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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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carmelita

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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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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Reviewed: Dec. 9, 2006

Very easy and delicious!!! Great recipie .... will def be making again! Thanks!!

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alicia

	Cooking Level: Intermediate Living In: Danbury, Connecticut, USA
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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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HEBH

	Cooking Level: Expert Home Town: San Francisco, California, USA
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Reviewed: Feb. 10, 2003

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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DRHELYMO


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Reviewed: Feb. 10, 2003

Nice not to use condensed soup. I would add a pinch of pepper but otherwise a delicious recipe!

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Reviewer:

GGGREEN


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