everyone even my son loved this recipe! Great!
I am only rating this two stars as opposed to one because hubby wasn't opposed to the flavor. I did not have the soupy problem at all, quite the opposite (I'm reviewing after Staci J's recipe edit including how much water to use). I made these EXACTLY as stated, and let them sit for about 15 minutes before serving. Big mistake. These were so thick you couldn't hardly scoop them up, and then they stuck to the fork! The Velveeta was already starting to return to it's "brick" state and the texture was horrible. For over 750 calories, I'm sticking with homemade mac and cheese. These just weren't worth it.
This did indeed turn out very soupy. I think that the problem could possibly be resolved by a more specific description of the size of the potatoes. Also, 2" of water in my saucepan is not going to be the same measure as 2" of water in the next persons. We need to know how many cups of water you reserved. Next time you make it maybe you could drain that 2" off into a measuring cup and add that to your list of ingredients. The flavor however was very good, my kids liked it very much. I used 8 medium to small russets, and it made enough to feed my family for 2 nights and I sent some to the in-laws as well.
If you plan on taking this recipe to a pot luck/bbq/ etc make sure and let it cool down A LOT. Otherwise, the Velveeta cheese will have a soupy consistancy and can be quite messy. Once it's cooled down it has the consistancy of a spoonable side dish. I added a handful of freshly chopped cilantro w/ the onions. Yummy recipe.