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No truly Southern meal is complete without macaroni and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing!
Nutritional Facts 1 serving (1-1/2 cups) equals 830 calories, 45 g fat (30 g saturated fat), 213 mg cholesterol, 1,368 mg sodium, 67 g carbohydrate, 3 g fiber, 39 g protein.
Originally published as Triple-Cheese Macaroni in Taste of Home April/May 2005, p33
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Reviewed on Dec. 18, 2012 by deannasnz
So disappointing after the great reviews. It was decidedly dry, plus dull in flavour (apart from the rather odd tang of mustard). I felt like I'd wasted all that cheese.
Reviewed on Dec. 13, 2012 by skipperstrucking
Great!. I read some of the reviews before making this and they commented about how much it makes. I halved the recipe and it made enough for 4 to 6 servings. This definitely a keeper
Reviewed on Nov. 16, 2012 by Gerch737
Tomorrow will yet another round of this. Great for big groups with kids.
Reviewed on Oct. 21, 2012 by AidansMama723
This recipe is a hit with all of my daycare kids!
Reviewed on Oct. 18, 2012 by lisamacphee
I have been looking for a great mac and cheese for years! This is it! Family loved it and it was easy and quick.
Reviewed on Aug. 18, 2012 by smka2000
This has become our family's favorite macaroni and cheese recipe. It makes an entire 13x9 dish and is yummy! The recipe is perfect as is!!!
Reviewed on Jul. 05, 2012 by iteach5
This mac and cheese was amazing! I served it to house guests for July 4th week, and everyone loved it! I used 16 oz. Velveeta instead of 8 oz. and mixed all of the cheeses with the macaroni. I added a little extra cheese on top. It was deliciously cheesy and brought rave reviews from all 10 guests. This recipe makes much more than 6 servings. I had leftovers in addition to the fact that everyone had a generous serving.
Reviewed on Mar. 12, 2012 by katlaydee3
This is delicious. I will definitely make again.
Reviewed on Jan. 12, 2012 by asheja2003
This recipe was very good! It makes a lot though so be ready for leftovers! And it was very good the second day as well!
Reviewed on Dec. 24, 2011 by bdfloyd
This is the best tasting macaroni and cheese I have ever had.
Reviewed on Oct. 20, 2011 by 123Lon
Whew - 1,368 mg sodium - per serving no less! That's whole days sodium almost. Leave out the 1 tsp season salt, use low sodium cheese and mustard if you can find it. That should cut down on the sodium content a lot.lag
Whew - 1,368 mg sodium - per serving no less! That's whole days sodium almost. Leave out the 1 tsp season salt, use low sodium cheese and mustard if you can find it. That should cut down on the sodium content a lot.
lag
Reviewed on Jan. 28, 2011 by chirey
I found the mustard to be too overpowering and my family likes it better without it. Sometimes I add 1/2 tsp of it. I also use the shredded velveeta and just stir it in with the other cheeses instead of dirtying another dish. My other issue is that I can't see how this is only 6 servings. It makes a HUGE dish. Most 16 oz boxes are 8 serving. Maybe is this is all you are eating, but I don't know too many people who eat plain mac n cheese as a main course. (without meat) Works great for a carryin though.
Reviewed on Nov. 17, 2010 by dpe41@bellsouth.net
Thanks-- Great idea I will do the same next time. Makes a delicious recipe easier. And I love simple and easy recipes.
The tastiest Macaroni & Cheese I have EVER tasted!
Reviewed on Oct. 12, 2010 by whatever41
I agree, the less mess the better.. using your suggestion with cheese, butter, add to macaroni. GREAT
Reviewed on Nov. 01, 2009 by vewebber58
This is delicious. The only thing I did differently concerned the method of preparation......I like to eliminate dirty utensils as much as possible, so instead of melting the cheese and butter separately, I added the cubed processed cheese and the butter to the hot macaroni after draining it, and set it aside on the stove until they melted. Then I added all the other ingredients and proceeded as directed. It worked great!
Reviewed on Nov. 12, 2008 by Sprowl
My husband could eat the whole dish himself! My grown daughter couldn't get enough of it either. Unfortunately her three kids still like Kraft better. She used too, so there's hope yet!
Reviewed on Sep. 25, 2008 by Wynded
excellent dish - a new favorite for my family!
Reviewed on May. 30, 2008 by breezybree25
Dont use cheap evaporated milk It gives it a non smooth texture. Spring for the good stuff.
Reviewed on Dec. 16, 2007 by tdriscoll
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