Creamy Macaroni and Cheese Recipe

Reviewed on Nov. 05, 2009 by Gram June

So Sorry! Please ignore my last comment as this comment was meant for the applesauce which was great!

I am making this mac cheese tonite!

Reviewed on Nov. 05, 2009 by Gram June

Excellent and easy! Added a bit more cinnamon and some nutmeg also! I added a little Redi Whip on top and it was like eating apple pie with no crust!

Reviewed on Sep. 20, 2009 by MPerfection

the best I've ever had in my entire life. I left out a few tablespoons of flour due to what someone said about being too thick, & added a 1/2 cup more of milk. It was soooooooo amazing. Thank you so much!

Reviewed on Sep. 01, 2009 by Aljesbob

Cottage cheese

In watching the food network I found a tip .....I can't tell anyone how I make my mac and cheese because, I just make it, does that make any sense?  Typical white sauce, I usually try to use more than one kind of cheese, I vary this depending on what I have on hand. 

So HERE IS THE TIP I saw on food network - Cottage cheese!!!

I just make my mac and cheese and then when I pour into pan to bake, I pour about a third into casserole dish, then a thin layer of cottage cheese, next third then another layer of cottage cheese. then top with rest of mac and cheese - bake as normal!!

I DID NOT tell my family for fear of their refusing to eat.  My Husband says it is the best he has EVER has. 

Reviewed on Sep. 01, 2009 by kellfam

I found this recipe to have good taste. But mouth feel was very pastey. The white sauce was too large a portion for the little macaroni used. We even added an additional cup of pasta to the sauce. It is a very rich recipe full of fat. Beware of all the calories with this one.

sdk.

Reviewed on Aug. 21, 2009 by debg45

This is my new mac & cheese recipe! It does seem a little thick when you're making the sauce, but hang with it. When it comes out of the oven it's AMAZING!

Reviewed on Jun. 27, 2009 by apeesacake

This was just the recipe I've been looking for... for a long time. I used New York Sharp Cheddar for my shredded cheddar. The sauce seemed  a bit thick, so before baking I added more milk to it.... bringing the total amount of milk to 2 and 1/2 cups. I needed to bake it for 45 minutes to get it golden brown and bubbly.  This recipe is a real keeper !

Reviewed on May. 18, 2009 by sherikwilliams

We LOVED this recipe, I added

1 Tbl of Worchester (our old favorite mac & cheese recipe has it), shared with a neighbor who loved it too & wanted the recipe. It's a keeper!!

Sheri K

Reviewed on May. 04, 2009 by IrisWi

I printed this one and will definitely be making it. I plan on using sharp cheddar. And I think I'll top it off with more shredded cheddar before popping it in the oven.

Reviewed on May. 03, 2009 by carrolcofer

I used 2% milk & used all reduced fat cheeses & sour cream & this was great. Nice & creamy. Thick & rich. Great dish. Will definitely make again. Although I question it serving 6. Mine made a 9 by 13 baking dish & when used as a side would easily feed 8. Maybe 6 if it were the entree.