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You could use salt and pepper to taste, but we don't feel it needs it. This is so simple it seems almost too easy! But you'll love it and fix it often. —Ann Bowers, Rockport, Texas
This recipe is:
Quick
Nutritional Facts 1-1/2 cups equals 599 calories, 37 g fat (22 g saturated fat), 128 mg cholesterol, 1,163 mg sodium, 40 g carbohydrate, 1 g fiber, 24 g protein.
Originally published as Skillet Mac & Cheese in Simple & Delicious September/October 2008, p14
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Reviewed on Feb. 18, 2012 by MartiLynn
me and my husband loved it!!!!!!!!! and its very simple to make
Reviewed on Dec. 03, 2011 by KY_Cook
This is the BEST mac and cheese recipe EVER!!
Reviewed on Nov. 08, 2011 by IiIbree
This is the BEST macaroni and cheese recipe we have ever had. It's so easy and delicious....and definitely better than McDonalds. :-)
This is the BEST macaroni and cheese recipe we have ever had. It's so easy and delicious.
...and definitely better than McDonalds. :-)
Reviewed on Nov. 05, 2011 by kltharp
This is our favorite home-made mac & cheese recipe. Once you try this, you won't use the box kind again.
Reviewed on Jun. 24, 2011 by KJVBIBLE
I just made this for me and my husband and it was delicious. It's so much better than the boxed macaroni and cheese. I definitely will be making this again for us and for friends and family.
Reviewed on Jun. 20, 2011 by nicnaio
This was delicious but I did make a few changes. I diced a few strips of bacon then fried it in the skillet first. I then removed the bacon and then cooked about a quarter of a medium onion in the bacon oil. Instead of using butter I just added the flour into the bacon oil and onions. I then substituted a cup of milk for the cream. I used half a pound of Velveeta and half a cup of mozzarella. After it was all cooked I then sprinkled the bacon on top! And yes, it wasn't very healthy but it was very delicious!
Reviewed on Jun. 06, 2011 by 2008reneeq
Made this yesterday for a group of five teenage girls and my four year old. Kept strict to the recipe. The entire batch was gone quicker than the time it took to make which was not much. Will probably have to make again tonight so will most definitely double the recipe. So easy, so creamy, so good.
Reviewed on Apr. 11, 2011 by elainie43
Very good: quick & easy. I read all the reviews before making and took the suggestions of adding Nutmeg (which I also use in my Chicken Noodle Soup) and substituting the Sharp Cheddar for the Velveeta. Before reading the reviews, I would have used the Mexican Velveeta (the Hot -- if I could find it). That always adds a little spice and is very tasty in these recipes.
Reviewed on Feb. 28, 2011 by MaggieMinnich
For the amount of calories and fat content in this, I would just rather go to a McDonald's and eat a fat burger and fat fries. NOT worth it, sorry guys!
Reviewed on Feb. 28, 2011 by LouCee
I also have made this dish for years, and my mother made it when I was a kid. We never had baked mac & cheese, actually. I use 1% milk, and due to the lower fat content, you need to reduce the amount of milk slightly to get the same thickness of the sauce. I use white pepper and sharp cheddar cheese which gives more flavor, even if you do not like sharp cheese ordinarily. I have never used cream or half & half, but I think my method beats any packaged mac & cheese, and probably has a lower sodium content as well.
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