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!
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.
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!
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!
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.
Great recipe! Nice and creamy. My son loved it. Very filling, I didn't eat a full serving and I was stuffed.
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.
This was really really good and a definite kid pleaser. I have experimented with a number of other mac and cheese recipes on this site, and while they were all great, my daughter and her friends kept asking for the boxed version. Consequentially,my husband and I,were stuck with the leftovers. Not so with this recipe, the kids all wanted more, and there was hardly anything left for us!!! But that's ok, I wouldn't want it any other way.
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!!
I've made this a few times for family gatherings and it is ALWAYS a hit! The key to this recipe is patience. The thicker the better so take your time! I also added way more cheese. But that's how we like it. I also added about a teaspoon of pepper. This is my go to recipe! :)