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“This is the ultimate mac-and-cheese,” declares Cindy Hartley of Chesapeake, Virginia. It's creamy, thick and very rich, and it holds the wonderful cheddar flavor. Cindy adds, “Once you taste it, you will be hooked.”
Nutritional Facts 1 serving (1 cup) equals 653 calories, 46 g fat (30 g saturated fat), 143 mg cholesterol, 1,141 mg sodium, 35 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as Creamy Macaroni and Cheese in Simple & Delicious March/April 2007, p44
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Reviewed on Feb. 06, 2012 by nguyen101872
<p>Best Mac and Cheese as I've been searching for a long time. Only used 4 Tablespoons of fluor, 8 oz of Colby and Sharp cheese mixture instead of Velveeta, 8 cups of noodles and topped with some cheese and bread crumbs. Added bacon grease to leftovers extra sauce as a dip with chips...yummy!</p>
Reviewed on Feb. 03, 2012 by kayesandra
I have had this recipe for a couple of years & needed a meatless casserole so made it. I should have read the reviews!!! It had way too much sauce. My husband liked it and that is the only reason I would ever make it again. If there is a next time, I'll use twice as much macaroni and bake it in a 9x13 baking dish.had way too much sauce
I have had this recipe for a couple of years & needed a meatless casserole so made it. I should have read the reviews!!! It had way too much sauce. My husband liked it and that is the only reason I would ever make it again. If there is a next time, I'll use twice as much macaroni and bake it in a 9x13 baking dish.
had way too much sauce
Reviewed on Nov. 27, 2011 by vikingsfanswife
I have made this dish to pass at Church carry-ins and most recently to my In-Laws for Thanksgiving dinner!!! Everyone who has tried this has loved it!! It is easy to make and the thick, creaminess can't be beat! I almost always have the ingredients for this on hand. This is hands down my family's favorite homemade mac n cheese!
Reviewed on Nov. 15, 2011 by imjcklein
Let me start by saying, I NEVER review recipes that I try. This one, I had to. I found this recipe about 4 months ago and made it, not holding out much hope that my kids would like it..they never like homemade mac and cheese. The family devoured this casserole. Then I lost the recipe and couldnt find it until yesterday, they devoured it again! Some changes did have to be made.1. I used a whole box of bow ties and needed a little bit more, it was very saucy. I like it like that so it didnt bother me.2. Yes, the sauce does get a little too thick, i just slowly added chicken broth to get to a good consistency for us.3. GRATE your own cheese! It makes a world of difference in that grainy taste, plus its cheaper.I can finally stop looking for a mac and cheese recipe, this will be the only one i ever make again. Thanks for a great recipe!
Let me start by saying, I NEVER review recipes that I try. This one, I had to. I found this recipe about 4 months ago and made it, not holding out much hope that my kids would like it..they never like homemade mac and cheese. The family devoured this casserole. Then I lost the recipe and couldnt find it until yesterday, they devoured it again! Some changes did have to be made.
1. I used a whole box of bow ties and needed a little bit more, it was very saucy. I like it like that so it didnt bother me.
2. Yes, the sauce does get a little too thick, i just slowly added chicken broth to get to a good consistency for us.
3. GRATE your own cheese! It makes a world of difference in that grainy taste, plus its cheaper.
I can finally stop looking for a mac and cheese recipe, this will be the only one i ever make again. Thanks for a great recipe!
Reviewed on Oct. 25, 2011 by nicho538
We always use sharp cheddar, it's probably our fave cheese! My hubby and daughter request this at least once a week!! (They don't get it that often but would love it if they did!)
Reviewed on Oct. 17, 2011 by Katielabonte
Best Mac and Cheese Ever!!! I only used about 2-3 tablespoons of flour. Makes alot of sauce. Very yummy!!!!!
Reviewed on Oct. 09, 2011 by tstreich
This wasn't bad, but I'd try other recipes before trying to tweak this one anymore. I followed suggestions to not have a pasty taste by decreasing the flour and increasing the milk, but it was still a bit too thick and pasty for my taste. I did increase the macaroni to almost double, so that made a difference, but there was an unbelievable amount of sauce. I'm sure if I'd have used 2 cups as stated, it still would have been pasty. So not terrible, but I'll try others.
Reviewed on Oct. 08, 2011 by dgharris573
This is the best mac and cheese recipe ever. However, I do use an entire pound of macaroni (elbow or shells), it's still very cheesy, make in 13x9x2 pan. I use lower fat cheese to help reduce a few calories. You can substitute mayonnaise for the sour cream if you don't have any on hand. My tip for making this is to measure all the ingredients ahead of time and have them all laid out on the counter ready to go. Yummy!
Reviewed on Sep. 17, 2011 by Juliet58
Very good, I will make again. I backed off on the flour and add a little more milk. Broiled for 2 min after 30 minutes.
Reviewed on Jun. 29, 2011 by Margo44
Finally my quest for the perfect Mac & Cheese recipe is over. This is exactly what I've been looking for !!!
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