Reviewed: Sep. 6, 2012

Fairly easy to make, but as others have written, it is very bland and doesn't have a great "cheesy" flavor.

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Reviewed: May 7, 2012

Quick, simple, and tasty! I added 2 garlic cloves (pressed), 2 tablespoons of dehydrated onion flakes, and 1 tsp of black pepper. topped with Italian seasoned bread crumbs. I think that if I used half the macaroni it called for, it would of been creamier. Just seems like there wasnt enough liquid ingredients for the macaroni. It made ALOT! Otherwise, we enjoyed the flavor!

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wired357

Reviewed: Oct. 13, 2011

I love the combo of cheese, macaroni, and tomato soup. My husband liked it ok, but he is not a fan of tomato soup so if you don't like tomato soup, I suggest you not making this one - the flavor is defiantly there. But for those of us who do, this is a five star! Thanks for the recipe.

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cookinlove

Cooking Level: Expert

Reviewed: Jun. 11, 2011

It was a little bit bland so I cooked onion and green peppers, added a bit of diced tomatoes and tomato juice, garlic, added cheese on top plus 6 slices of almost cooked bacon.

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Goodbar

Cooking Level: Beginning

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 9, 2011

I made this recipe last night and my son and I loved it. I took some advice from the other postings and customized it a bit. I used half the macaroni and milk suggested. I added a can of diced tomatoes (with juice), garlic powder, italian seasonings and salt-free seasoning. I didn't put butter in the casserole but I can see where it would have tasted good. Everythings better with butter, right ; ) I did put it over the top of the breadcrumbs. I will definately make this again.

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schenier1

Cooking Level: Expert

Home Town: Alameda, California, USA

Reviewed: Apr. 7, 2011

You really can add just about any vegetable to this recipe and our choice is broccoli. Don't even need to precook it because the baking leaves it plenty soft. Added garlic powder and basil and I downed the butter and didn't miss it.

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gigerbopper

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Jan. 20, 2011

FANTASTIC AND BEYOND EASY! I cook for 12-16 every Sunday. Double this recipe and change quantities of ingredients as follows: 2 lbs pasta, 2 cans chunk tomatoes w/sauce, 6 cups milk, 6-7 cups shredded sharp cheddar, 2 sticks butter (1 for topping), 6-9 cloves garlic if desired, 1 tsp salt. Add topping last 30 minutes - 1 cup dry bread crumbs, 1/4 cup parmesan cheese, and other stick of butter/melted. Bake 1-1/2 hours in huge oiled pan. (You might like to save half the cheddar for sprinkling on top of bread crumbs). 5 Stars +

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Glenna

Reviewed: Dec. 19, 2010

I needed a win and this recipe was it last night. Great mild comfort food. Fine recipe as-is, strong platform for more adventurous tastes. I left out the butter in the mixture and added a 14oz. can of diced tomatoes. Next time I will try with Brie or Gruyere. The time after that I will use onions and garlic.

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gakumike

Reviewed: Nov. 18, 2010

my grandma made this for me growing up...we use velvetta (big square loaf). i cut off from the loaf and microwave just to soften it. one of my fav recipes ever

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