Reviewed: May 15, 2000

This receipe is excellent, my son loved it, for his cooking class in high school he took it and they all tried it , so its well recommended..

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16 users found this review helpful

Reviewer:

FASSEEL

Reviewed: Aug. 29, 2002

This is very good! I am keeping this one in my box, to good to pass up! Thanks for the recipe!

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4 users found this review helpful

Reviewer:

MRSWHOOP

Reviewed: Mar. 22, 2003

I was attracted to this recipe because it doesn't call for eggs (baby is allergic) and I'm not at all sorry that i opted to go with this one. Not only was it tinker toys to make, but I had everything on hand to whip this up quick. I liked the bread crumb topping & I will double it next time. Thanks Corwynn- 2 for 2!

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21 users found this review helpful

Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

Reviewed: Jun. 3, 2004

This was very good (and super easy!).....The kids loved it!

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10 users found this review helpful

Reviewer:

IMJEN2

Reviewed: Apr. 15, 2005

This is very easy and good. I did add a cup of grated sharp shredded cheese for a little more flavor.

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12 users found this review helpful

Reviewer:

LINDSAYQUINN1230

Reviewed: Mar. 6, 2006

I sometimes make a mac'n cheese using the cheddar soup as well, but I like this one better. The one thing I will still do, however, is use cheddar flavored fried onions on top.

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11 users found this review helpful

Reviewer:

crysk_68

Reviewed: Jun. 10, 2008

I thought this was great! I could not tell that this had been made with canned soup when it was finished. I used evaporated milk. I multiplied this recipe by 5 and cooked that amount divided between two Nesco roasters for a crowd of 30 people. (I did add 2 pounds of shredded cheddar cheese when I did this for added cheesiness. The equivelent for a standard recipe would be around 6-8 ounces.) Thanks for a great shortcut recipe!

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7 users found this review helpful

Reviewer:

BEKKAJOJO

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Reviewed: Jul. 7, 2008

I usually hate it when someone rates something 5 stars and then procedes to tell you the tons of changes they made, but here goes: I made this for a 4th of July gathering and made a few changes. I used 1 lb. of large macaroni. I used three cans of soup and almost 2 cups of milk since my husband said it wasn't cream enough after a test run. Since other reviews said that the flavor wasn't strong enough, I grated a block of extra sharp cheddar cheese and used about 3/4 of it in the sauce and sprinkled the rest on top. I also used 2 T. of spicy brown mustard instead of regular. You'll need to make extra crumb topping if you make this much. It turned out really well and there were NO leftovers and several requests for the recipe.

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36 users found this review helpful

Reviewer:

KarenC

Cooking Level: Intermediate

Reviewed: Nov. 1, 2010

This recipe was delicious and very easy. I added in a couple handfuls of shredded cheddar cheese to give it a stronger cheese taste and added a little extra milk to make it creamier. Leftovers were almost just as good as it being fresh out of the oven. I will definitely be making this again.

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7 users found this review helpful