Best Mac 'N Cheese Ever! Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 25, 2013
You can really tweak the ingredients and still come out with great results. I didn't have 16 oz. of sour cream, but I did have 8 oz. of greek yogurt. I hate only using 1 cup of evaporated milk, especially when it comes in a 12 oz. can, so I used the whole can. I used whatever cheese I had on hand, which wasn't enough but used Velveta processed cheese to get up to the 4-cup cheese requirement. I only used 1 tsp. of white pepper and 1 tsp. of garlic salt (instead of seasoning salt--whatever that is) for seasoning. I still drizzled the butter on top before baking, but next time around I think I'll add it to the milk/cheese mixture just to save a step. The texture was still firm and allowed perfect service slicing. But somehow the creaminess of the cheese still came through. The crusted macaroni around the edges really added a pleasant texture! Will definitely make this again!
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Photo by Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Phoenix, Arizona, USA
Reviewed: Jan. 5, 2013
I thought it was a good recipe but VERY peppery. I would suggest doing 1 teaspoon of pepper (or less), not two. If your not a salt person either, cut the salt in half too. Otherwise, it was good!
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Photo by Stephanie Norby

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Reviewed: Dec. 27, 2012
Step 3 does not mention about adding the evaporated milk so don't forget to add it. I made this for a Christmas Eve party and everyone enjoyed it.
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Photo by Mario G.
Reviewed: Dec. 24, 2012
A very good Mac & Cheese. I may cut back the eggs to one or two next time and add a little more milk to keep it less firm and more saucy.
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Photo by Mario G.

Cooking Level: Expert

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Reviewed: Dec. 23, 2012
This was delicious. I made it w/o the evaporated milk b/c I forgot it b/c it wasn't listed in the directions, only in the list of ingredients, but it was still wonderful. I had nothing left at the end of the meal.
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