121 Reviews of Baked Macaroni and Cheese

From: Lennie

On Aug 12, 2002

This was a surprise hit. I was sure I wasn't going to like any sauce made with Velveeta, but a large brick of it bought at a bargain price was sitting in my fridge so I needed to start using it. I was unsure of the amount of dry macaroni to use (I had a 900-gram bag), so I tried 5 1/4 cups ... but I think that was a tad too much and next time will use 4 cups. This recipe was very easy to prepare, came together quickly, and was a HUGE hit with both my husband and teenage son. I liked the mild creamy/cheesy sauce; it was very old-fashioned and definitely qualifies as comfort food. I substituted a few shakes of Tabasco for the white pepper; that was the only change I made. Thanks for the recipe, Mark!

From: Miss Erin

On Oct 10, 2001

This was great, I don't like Velveeta cheese and I still enjoyed it. This has helped me on my way to "mastering" mac and cheese!

From: Love2Eat

On Jan 26, 2003

This was my second attempt at Mac n Cheese that doesn't come in a blue box! And this attempt was VERY succesful! Absolutely delicious and oh so creamy. I took Lennie's advice and used 4 cups of noodles and that seemed perfect. But, WARNING!!! This makes a full-to-the-top 9 x 13 pan. Mine bubbled over so you'll want to place some aluminum foil underneath it. It's also VERY filling! I'll halve the recipe next time for my family of 4 and that, too, will still be plenty. The only thing I might do differently next time is to maybe add a handful or two of shredded sharp cheddar to give it a little zing. Thanks Mark!!

From: Claire #3

On Aug 12, 2002

I loved this recipe. I used Velveeta Light and it still tasted delicious. Also, 1 cup of cheddar cheese was enough for us, but 2 cups would be good for a real cheese fanatic. This is a good make-ahead macaroni and cheese. Pop it in the oven 30 minutes before you're ready to serve.

From: riffraff

On Jan 6, 2003

This was the very first time I ever made mac and cheez that did not come out of a blue box. I have never been too fond of the cut out chunk o'stuff that I had come to associate with homemade. I jumped into this with both feet and made it exactly as directed and WOW, great recipe. It was even better the next day with a little milk added. Thanks Mark!

From: Mysterygirl

On Jan 17, 2003

I have to admit, that of all of the mac & cheese recipes that we've tried, this is the first one that everyone loved. It has a great flavor to it. Good job, Mark. Knew I could count on you for a great recipe. Wish I had tried it sooner.

From: Denise!

On Apr 22, 2004

I guess I didn't read this recipe closely enough, because I didn't realize what a huge pan I would end up with! I figured we'd be eating mac & cheese for days! This is so easy...the instructions are explicit and it's a breeze to throw together. I did salt my pasta water heavily and I used 2 cups of sharp New York Cheddar. I also added about 1/2 teaspoon of cayenne for a little oomph. I served this with smoked pork chops and although there were only 3 of us, I am embarassed to admit that the guys only left about 2 servings in the pan. I think Dave had thirds. In his defense, he hadn't eaten all day, but DS and I have no excuse. We were standing in the kitchen nibbling out of the pan after dinner and decided that it just keeps getting better! Thanks for a great recipe, the guys loved this and I'll definitely make it again.

From: Krissy Archer

On Jan 1, 2003

I've been trying to find a macaroni and cheese recipe that isn't too dry and I found one! Easy to follow directions and quick to make.

From: imatrad

On Sep 17, 2004

I am sorry to give any recipe low marks, but I want to be honest. After reading all the glowing reviews, I was just sure this would be a winner. Unfortunately, it was a dissappointment.I followed the recipe to a T. Didn't change a thing. It did make a huge amount.7 of us went through about 1/4 of the pan. The problems seemed to be that it was NOT creamy, and pretty bland. Perhaps using extra sharp cheddar (as some reviewers suggested) and maybe the mild mexican velveeta would liven it up some. Although to its credit, our 4yr old and 6 yr. old did like it. My husband found that it was more palatable if he added some corn and salt to his. We served it with corn, biscuits and a green salad.But clearly, I'm in the minority here. Most other reviewers seemed to like it.

From: Kristy D Dillon

On Aug 15, 2003

What a great recipe! I have tried to figure out a great baked m&c recipe on my own with no luck. I halfed this and it was still more than a family of 4 could eat but I'm sure it will make great leftovers. I am on the Weight Watchers program so I made it with Velveeta Light, 1% milk and reduced fat cheese. I also topped it with slices of Healthy Choice smoked sausage. The only thing I would recommend would be to add a little salt to the cheese sauce mix. This will be repeated! Thanks!