Creamy Macaroni Casserole

From: PrimQuilter

On Nov 1, 2009

Made this today for an early Thanksgiving meal for my son. Decided that I would double everything to feed our crowd, but there was no way all that liquid was going to set in the time stated. Boy was I wrong...it set up beautiful with no additional cooking time needed. The only thing I changed was using 1/2 and 1/2 + milk for the full amount of liquid, no whipping cream. Everyone loved it! Thanks Kit for another keeper!

From: lazyme

On Aug 3, 2008

This was an easy way to make mac and cheese. I've never made it before without cooking the white sauce first, so was really interested in how it would turn out. It was very creamy and tasty. Thanks again Kit. Made for Zaar Stars.

From: Kookaburra

On Feb 8, 2007

This made a wonderfully creamy, light, but tasty macaroni cheese. It was easier to make, and had a better, lighter, texture than my usual method of combining cooked macaroni with a cheese sauce made with a butter and flour 'roux'. I made the dish pretty well exactly as written. We don't have half and half in Australia, so I used 2/3 cup milk, 2 cups cream, and 2/3 cup sour cream. I also stirred in a can of corn. I made the macaroni and sauce well in advance up to the stage of placing the macaroni and sauce into the baking pan (I used a large, rectangular, pyrex baking dish). The sauce was quite liquid at this stage, and, as I wanted to top it with breadcrumbs and cheese, I was worried the breadcrumbs might go soggy. So, before proceeding to the topping stage, I put it into the fridge for a couple of hours and let the sauce thicken up. Then it was was easy to top it with grated cheese mixed with some breadcrumbs. It took slightly less than the 3 cups of cheese recommended in the recipe. As a matter of personal taste, next time I think I'll use prepared mustard (Dijon or French) rather than mustard powder, perhaps reduce the salt to 1 teaspoon, and use a mixture of cheddar cheese and parmesan cheese. But, even without these small modifications, it was fabulous. I should note that it also reheated well, covered, in the microwave, for lunch the next day. NEW NOTE: Just adding a note that I made this again, cooled it in the refrigerator, cut into portions, packed into ziplock bags, and froze it. It reheated, covered in the microwave beautifully. I cooked it on DEFROST first and then heated it for about 3 minutes on HIGH.

From: Rylea's_Dad

On Jul 13, 2004

Let's get one thing out in open first... I'm not a cook. So when I put this dish into the oven, I had my doubts. Of course I shouldn't have, because it really amazed me. The flavor and rich taste was really suprising. Oh.. And I wanted to say... there are not many recipes I can follow correctly.. but this one was very easy. Thanks.