I had tried every recipe from Paula Deen to Alton Brown...this one has the best creamy taste with a little of the casserole texture! LOVE LOVE It!
My husband and I are from Chicago, we know good food, and this is it! Easy to prepare, and the ingredients combine into delicious eating. We used bow tie pasta and it was very good. Give this one at try.
Made this recipe for TG this season, after secretly suffering with own mac and cheese for years. But when I saw Army and Lou's name and remembered that out beloved Mayor Harold Washington spent countless hours dining at this Chicago area restaurant. I perused the recipe and found it to be similar to mother's recipes..that is, making a milk and and egg base poured over the macaroni and cheese. I added buttered, seasoned panko crumbs to the top, and voila, a tender, cheesy dish that I had been missing Forever. I tucked this away in my cookbook, and it will be a holiday staple....you say why only holiday? look a t the calorie count. I love it but don't think my system can take it more than 2-3 times per year. Fabulous!
Good stuff. Next time I plan on using less eggs, I don't like my mac and cheese so stiff and pasty. This will be my go to Mac and cheese recipe for now on. Thank you.
I made this for Easter and did a test run before hand, YUMM! Creamy, yummy and delish! Unfortunately I had oven space issues the day of Easter and had to put it in our microwave using convection, turned out a little dry, so use a conventional oven. I did add a little onion powder, garlic powder along with seasoning salt to the eggy cheese mixture. THX!
This was the first time i've ever made baked mac and cheese, this recipe was so easy to follow. Instead of using the velveeta chesse, I used mild cheddar cheese. That was the only thing I changed, it came out perfect for my first time. Thank you very much.
This is my favorite recipe for soul food mac & cheese. It's very creamy. Boy do I miss Army and Lou's.
I only like Mac n Cheese if it's truly ridiculously decedent-at least as much calories as dessert. This one is for real. Makes me think of being back in Georgia eating real food.
I make this so often, I can't believe I haven't left a review. The only difference I make is that I use 1/2 tsp seasoning salt instead of 1/4 tsp. I only use the white pepper as suggested in the recipe. I buy large boxes of macaroni and measure out 10 oz. on a scale as needed. I cut a 32 oz. brick of Velveeta into quarters for the 8 oz. Two handfuls of shredded cheddar cheese to mix into the sauce, then a handful on top. After 30 mins. I add another handful on top. It's easy and my family loves it. WAY better than the boxed stuff.
I love mac and cheese and can eat it alone!
I decided to try this recipe since it's number one under soul food section.
It was easy to prepare,but it was ok.
If I was to do this over again, I would only use two eggs, not three. Also, a tad more seasoning would help.
I will stick to my normal recipe for macaroni and cheese