I followed other reviewers' modifications by using no eggs, 2/3 cup of each cheese (kept the Velveeta amount the same) and made a cheese sauce with 2 cups of half & half. The conistency of this stuff is great when it's fresh and hot - but the cheese sauce kind of gets pasty as it cools. I really like Amy's Kitchen brand frozen mac & cheese, and they use low fat milk. I think I'll try using that next time instead of half & half in order to try to get the sauce to stay more liquid for longer. I put bread crumbs on part of my dish, but didn't think they added much. I also mixed in bacon crumbles, which added A LOT of flavor - delicious! Next time I think I might add some cream cheese or a little more Velveeta to give it more of a creamy, cheesy kick that was lacking this time around - even with the extra cheese. If you're worried about the cost of all that shredded cheese, then go to the deli and just buy exactly what you need. If you use the cheese sauce method then your cheese doesn't need to be shredded, just very thinly sliced - which your deli counter person can do! 2/3 cup of shredded cheese equals about .17 lbs or 2.7 oz. I just ask for a quarter pound of each, but they should be able to give you almost an exact amount if you please. This entire recipe cost me about $10 to make, and I think I got about 8 servings out of it - which makes it pretty cheap at $1.25 per serving. Also, it re-heated just fine with a little splash of milk mixed in.
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I followed other reviewers' modifications by using no eggs, 2/3 cup of each cheese (kept the...