15 Reviews

This is the BOMB! Made it for Thanksgiving and Christmas this year. Did a double batch & both times used part sharp Cheddar and part Gruyere and only 2 eggs & cooked in my Grandmother's vintage casserole dish. Felt like I stepped back in time. Seriously the best. Best to eat at once - like that will be a problem. You will have to tear yourself away from it. Thanks for sharing your recipe Vicki G. We all thought it was just the BEST!!!

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Pinot Grigio January 23, 2010

This was just perfect! We couldn't stop eating it. It was so flavorsome and succulent. I have been looking for the perfect macaroni and cheese for a long time and am glad that I've finally found it. We will be using this a lot I'm sure. Thanks for posting this outstanding recipe.

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gwynn January 07, 2010

This thick type of mac and cheese is the type of mac and cheese my husband and I like. I sauteed off a couple of tablespoons of finely minced onions in butter and when they were soft and translucent, I added them to the mac and cheese mixture in step 2. I put mine on convection bake and it was done in abou 30 minutes. I look forward to eating the warm, at room temperature and even cold, as Vicki G. suggests.

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Marie Nixon December 14, 2009

Just like mom used to make. Thanks, Vicki!

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cipherbabe April 02, 2009

Delicious! I have used your recipe 4 times and have decided this is what works best for us: I don't have a 1qt dish, only a 1.5qt so I use a little more noodles, a 12oz pack but hold back about a handful of the noodles so my loaf dish isnt overflowing. Only 1 egg is needed, I promise. I have made it with two and it was eggy inside, even with my extra noodles. I now add 1/4 cup of chopped onions, white or green and this gives it the right amount of flavor but still tasting like good ol' mac n cheese. I also dash the paprika on top and it looks great without any taste of it. No need for globs of velveeta. Will use this recipe again and again! Thanks Vicki, Jesus bless you!

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Student of JESUS March 25, 2009

This was only ok to me. It wasn't very creamy and the eggs were scrambled. I will try it again because of how easy it is to put together but I'm going to try making with evaporated milk, one egg and bake lower and for less time. Thanks for posting I enjoyed trying the recipe.

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Marney January 22, 2009

My DD asked me to make some Mac and Cheese and I chose this recipe because it looked simple and because it sounded good. It was easy to make and we loved the flavor and creaminess of the sauce. Definately a do again recipe for us!

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Let's Cook Lisa! January 05, 2009

This is wonderful mac and cheese. I made it as the directions said the first time and the last time I made it, I decreased the egg to 1 egg and added some sour cream. I think that the sour cream made it a creamier version. It is, however, really good exactly as the recipe is written. Thanks for sharing with us.

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Julie in TX January 15, 2008

I made this on 1/13/08 for myself and SO's dinner.Since there was only two of us,I cut the recipe in half and it worked just fine. However there was a slight problem,in step three it said to add the remaining milk.I didn't see a step were you where supposed to add the first amount of milk.So I just added the full amount of milk in at step three.And since I cut this in half,the baking time was cut down to 25 minutes and it worked just fine. The issue with the milk was the reason I gave this a 4 star rating.The taste was very good.Thank you for posting and,"Keep Smiling :)"

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Chef shapeweaver � January 13, 2008

Yummm! I made this as a main dish and it was a great dinner on a cold, snowy, winter day. I used half sharp cheddar and half "extra-aged" white cheddar...using good cheese really makes this dish extra-special. Thanks for the recipe Vicki!

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flower7 February 13, 2007
Nanny G's Macaroni and Cheese