3 Reviews

This was a very tasty Macaroni & Cheese recipe, though it was too much milk and eggs for the 8oz package of macaroni that I used. I made this again, cutting the milk and eggs in half, and it turned out much butter. I liked the flavor boost the dish got by using extra sharp cheddar cheese. I've always used medium cheddar, but will now make it habit of making my Mac & Cheese with extra sharp cheddar for even more flavor. Thanks lsustacy. Made for Spring 2010 Pick-A-Chef.

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NorthwestGal April 04, 2010

Made this for a neighbor couple who absolutely love mac & cheese dishes, so when I bake for them I alternate something out of the ordinary with a new version of mac & cheese! They really enjoyed these one in particular because it was almost identical with what she used to make for her family! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]

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Sydney Mike April 29, 2009

This was a easy and tasty macaroni and cheese. It was moist and stayed that way when reheated. There were only two of us eating this so we had several days. The extra sharp cheddar didn't overpower it and my husband ate it and didn't say anything. He usually won't eat sharp cheese. Thanks Isustacy. Bullwinkle

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bullwinkle June 24, 2007
Mrs. B's Best Ever Macaroni and Cheese