I'm not giving this any stars because it could have been me that messed it up...Well not really messed it up because it is edible but I had to add stuff to it. First off, I started out following this recipe exactly. My milk mixture never did thicken up at all (even after 30 minutes) until I started adding the cream cheese to it (any suggestions on what I did wrong?). Then after the cheddar melted completely it was really bland and as silly as this sounds because of all the cheese you add to it, it just didn't taste very cheesy to me at all (again, any suggestions on what I may have done wrong?) So this is what I ended up doing...I added 2 more cups of shredded cheese but it didn't help much so I added 1/2 block of the big box of velveeta. That did help out quite a bit with the taste of cheesiness but if I would have had a whole block of velveeta I would have added it all. (I like my mac & cheese REALLY cheesy tasting) Then to help with the blandness I added salt and pepper, which didn't help much so I added some parmesan cheese and seasoned salt and that really did help. Be aware that this recipe does make a LOT of mac & cheese...I ended up with 4 1/2 8X8 foil pans full LOL (probably because of all the extra cheese I added) If anyone has any suggestions on what I may have done wrong please let me know!
Absolutely delicious. It was great fresh and even better frozen. I grated up a few carrots into the dish for some extra nutrition - perfect!
This is a very good recipe! I tired it today for the first time. I'm hoping it freezes well. The portion we ate hadn't been frozen yet. Also, the nurtition facts seem to be way off. They seem to be about 3 times higher than the actual amount. I had to go back and check my packages. I hope that doesn't stop anyone from trying this delicious recipe!