207 Reviews of Macaroni and Cheese

From: Sue L

On Nov 30, 2004

Simple but delicious comfort food! I used wheat macaroni in mine with just an ounce or two of mixed pasta (I was short some macaroni) and it was wonderful. Very easy to make as well. It is important to keep the sauce off the heat when adding the cheese, because if cheese cooks too much in a sauce, it will become grainy. Everyone loved this. Thanks for posting!

From: Chadley25

On Apr 7, 2003

I made some minor changes, but the white sauce is the key to this recipe, and I left it unchanged. I used shells rather than elbows, and chose a blend of smoked fontina, white Vermont cheddar, mozzarella and parmigiano reggiano for the cheeses. Outstanding recipe!

From: Karyn in Portland

On Sep 21, 2003

If you're looking for the classic mac and cheese recipe, this is it. It's creamy and delicious. I served it as a side to meatloaf. I used Velveeta and whole milk, and put a few small bits of butter on the breadcrumbs to brown them. But be warned, it makes a ton, more like 12 servings versus 6. Directions did not give pan size, and I used a 9 x 13 pan which was very full. This is perfect comfort food.

From: kdrechsler11

On Jul 7, 2008

I was looking for an easy recipe to take the place of the blue box. This is it! My DH and kiddo's gobbled it up (makes me wonder why I made anything else for dinner, lol!). The only changes I made were to use reduced fat Imperial margarine (instead of the butter), skim milk, and 2% Velveeta. I didn't have breadcrumbs so I omitted them and was pleased with the outcome! Next time I am going to experiment with some different cheeses like fontina, cheddar, gouda, monterey jack, and provolone to see what I come up with. I would recommend only cooking the pasta to aldente, prior to adding the cheese. Don't cover in the oven so you can get that nice crispiness to the top. Also, this almost fills a 9x13 pyrex dish when cooking ~ servings are more like 10-12. That was no big deal tho since it was even better when reheated in the microwave the next day! Thanks for the awesome recipe ~jb4~, we will never get 'the blues' again ;o)

From: Adina Cappell

On Jul 30, 2007

Very good! I usually make a fancy mac and cheese with gruyere and veggies, but sometimes you just want some simple comfort food. I used only about 1/2 of the flour/butter/cheese mixture because I don't like a huge amount of sauce. I added garlic powder, cayenne pepper, and a bit of mustard powder.

From: ~Nimz~

On Dec 3, 2003

I know this recipe has gotten nothing but 5 star reviews but I made it as written and it was just so bland. Just didn't have any flavor. I used the Velveeta cheese as suggested, sprinkled the breadcrumbs with butter as suggested. I would rather stick with the box stuff until I find another recipe to try.

From: Barb Gertz

On Nov 11, 2004

Delicious comfort food. DH has been asking for macaroni & cheese , found your recipe & decided to try it with so many good reviews. I halved the recipe and it still made a lot for the 2 of us. Used velveeta cheese , also cheddar and momteray jack., topped it with Italian bread crumbs. Yummy. Thank you for a delicious , creamey mac & cheese recipe.

From: Marg (CaymanDesigns)

On Oct 26, 2004

Good using either colby or sharp cheddar cheese. Very creamy and cheesy. Works fine to use shredded cheese instead of the cubes. For me, this recipe is second only to my DH's grandmother's recipe for "Southern Macaroni & Cheese". If you like your cheese throughout the whole dish, this is the one to use.

From: Linda B

On Aug 8, 2004

Top rank comfort food here. I had just had my teeth whitened and could only eat white food so I used white American It turned out so creamy and delicious that I will make this again and again. Followed recipe exactly as written.

From: moxie

On Jul 30, 2003

This is delicious, JB!! The sauce is so nice and creamy with the Velveeta. So much better than the blue box, lol! For a change next time I am going to use swiss and add some cubed ham. I would also recommend dotting some butter or margarine over the bread crumbs so they get nice and crunchy