I have now made this recipe my staple baked mac and cheese recipe after making many others. The key to make this the easiest is to mix the milk, butter, seasonings, eggs and shredded cheeses first. Then add the melted velveta. It will not cook the eggs and will mix very easily. I make it in a glass 13x9 that I grease first, pour in the cooked noodles that have been rinsed in cold water to cool a bit. Then just poor the cheese mixture over it and stir a bit. I also add some bread crumbs to the top for a nice baked topping. Also I do not recommend leaving out the mustard as one reviewer does. It does not add a "mustard" flavor at all. It simply adds flavora and leaving it out makes it a little more bland.

Reviewed On: Sep. 12, 2010

I gave this recipe four stars because it was fairly easy to prepare, yet is very impressive looking and would be a great dish to serve to guests. I would have given it five stars, but my husband and I felt the stuffing lacked flavor. It needed something to spice it up a little bit. Could have used a tad more salt too. Maybe seasoned salt would have added some more flavor. My husband and I agreed that the next time we make it we might add a little crushed red pepper or cayenne to the stuffing. It is definitely a recipe that got printed in hard copy and added to my recipe box of favorite staple dishes.

Reviewed On: Jan. 23, 2010

I see some reviewers give a lower rating due to the recipe being a bit "bland." However, I liked to think of it as simple and mild. It's a great side dish to serve next to a spicier main dish. It is also versatile, and as other reviewers did, you can add things to vary the flavor. I might try a can of chopped mild green chilies, or some red or black beans, or some tomatoes or spinach. There are many possibilities

Reviewed On: Sep. 13, 2009