Reviewed: Mar. 26, 2012

Yummy! Converted to 14 svgs for 1 lb elbows. Based on other reviews I decreased American chz to 8oz. (I used shrp cheddar). Didnt have evap milk so used 4c 1% milk. No need to salt pasta water since cheeses are quite salty. Also halved butter & used unsalted. Everyone enjoyed it! Thx!

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Reviewer:

Nicole

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Mar. 20, 2012

also added a bit of cayenne and garlic powder. made with soy milk, shredded cheddar and 1/8 block of cream cheese.

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Reviewer:

Becca

Cooking Level: Intermediate

Reviewed: Mar. 18, 2012

Half as much pepper is more than enough. I mixed cheddar, velveeta, and mexican shredded and it came out well. Also cooked the noodles all the way and just mixed on the stove. Way cheesy!

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Reviewer:

sunny

Reviewed: Mar. 18, 2012

very good...add a little salt. I also added about 1/4 cup parmason cheese

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Reviewer:

Jolene

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

This is a great recipe. I made it last thanksgiving and my husband, who usually just eats what is coked, request this macaroni. He does not eat instant mac, but last time he said he wanted some I was going to get some Velveeta in the box and he surely said, No I want the one you made thanksgiving. I could not believe that cause he doesn't eat mac and cheese too often.

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Reviewer:

Buttterfly092782

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 13, 2012

New go-to recipe for me. Loved it! Thank you Mouse for sharing with us!!

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Reviewer:

AmberS

Cooking Level: Professional

Living In: Washington, D.C., USA

Reviewed: Mar. 12, 2012

First time American cheese flavor was overpowering; next time I doubled the sauce with 1 lb. pasta and subbed shredded cheese mix for American (did toss in a few slices for good measure)...Excellent for our taste!!

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