I had high hopes for this recipe, considering all the positive ratings...but, I honestly wasn't too thrilled with it. It's a lot milder than I'm used to, considering I usually make my mac and cheese with cheddar. The Velveeta paired with the American cheese...they're both really mild cheeses and made it a little bland, in my opinion. It was also a bit too peppery for my taste. Maybe I'm being a little picky, but I'm not a huge pepper fan and I found it kind of overpowering. (Making up for bland cheese?)
As one person stated, I found it thickened up a bit TOO much if you let it sit for a while. But, then again, Velveeta does tend to do that. I've had that issue with Velveeta in the past and actually stopped using it for a while, for that reason. This recipe was my last attempt at making it work...and sorry to say, Velveeta, but you failed. It melts nicely, but KEEPING it melted...that's another story.
Overall, I thought it was pretty middle-of-the-road. It wasn't bad, but I probably won't be making it again. I'll stick with my all-time favorite (so far): Chuck's Favorite Mac and Cheese. It's the most unique recipe I've seen so far (involves cheddar, parmesan, cottage cheese and sour cream) and it's definitely the best I've had so far!
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I had high hopes for this recipe, considering all the positive ratings...but, I honestly...