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This was an excellent flavored quick meal for a weeknight. I had leftover deli beef that I didn't know what to do with and found this recipe. So glad I did! I used skim milk and low-fat cheese and would caution NOT to use these as the texture was a bit grainy. That was my own fault, but it did not affect the flavor at all. My family loved this and cleaned the bowl. I also used used whole wheat penne pasta. Thanks Lainey!

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DuChick June 21, 2008

MAGNIFIC! We thoroughly enjoyed this!

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rosslare February 22, 2014

Yum! I went the full-fat route for both milk and cheese. Instead of using pre-shredded cheese, I bought a chunk of unsliced provolone from the deli and shredded it myself (it melts better for sauces than the preshredded stuff). I had a 1lb chunk of the cheese, but 2 cups shredded is only about 1/2 lb, so I topped the pasta with some extra cheese before placing it in the oven (I probably used 3/4 lb total). I was a little worried about the amount of onion in this while I was chopping it, but my worries were unfounded. I cooked them for an extra couple minutes so they started to caramelize, which mellowed their bite perfectly. I'd love to try this with some 'shrooms added in, too. TOTAL comfort food, thanks for posting!

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Muffin Goddess March 31, 2012

Congratulations! Your Recipe was featured as "The Recipe of the Day" on our homepage last week. (6/24/11)

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Food.com June 28, 2011
Philly Cheesesteak Macaroni and Cheese