Ok, I'm not ever making my "mac 'n cheese" recipe again. (I always start with a béchamel and experiment with cheeses adding up to more than a dozen sometimes!), but come to find out, a white sauce is NOT needed!! YAY!!! This recipe was so surprisingly good, and was so easy, I can't believe I have been making it any other way all of these years! Thank you so very much!! I will now make this per your recipe, but will have many years of fun playing with different blends of cheeses. Thanks again! :)
Sooooo good. Seriously easy and amazing. I used Pepper Jack Cheese instead of Monterey and added a pound of bacon which put this bad boy over the top. My mom was in love! By far the best Mac N Cheese I have ever tasted. God bless whoever posted this recipe, you're my hero.
If I could give it more than 5 stars I would. Outstanding. I am always looking for great mac and cheese recipes because it is a favorite in my house. I too always use the ones that start with a roux, not any more. This is my only go to mac and cheese recipe. So creamy, cheesy and delicious. :)
I have searched for a recipe like this for years. This is exactly the way my grandmother made mac and cheese. She used cream and cheese....never a white sauce. I just never did know how she put it together. I know that she always used cheddar or American cheese. So glad you posted it! Thank you!!
My family loves this mac n' cheese better than anything else I have made. My only criticism is that this is very fatty.
All five stars for ease of preparation. It doesn't get any easier than this - or better.
it was weird and greasy. A white sauce is definitely needed!!!!
Easy and yummy. The perfect Mac and cheese
This recipe is amazing! I'm making it for a party tomorrow and I'm wondering if I can make it the night before? Should I bake it then throw it in the fridge? Cook/mix it tonight and through it in the oven tomorrow? Will it keep well?