7 Reviews

My family is hugely into mac and cheese, and I am always looking for new recipes so we don't have the "same old same old" over and over again. I think we have found something we will stick with for quite a while. The three cheeses combine to make a wonderful tasting dish. We don't have American cheese where I live so I substituted a regular yellow cheese. Instead of bread crumbs I used onion-flavored cracker crumbs as the topping. I upped the quantities to serve 10, although our family of 6 inhaled it all at one sitting. I see I'm going to have to up it to at least 16 next time! Thanks for posting this Kari, you may have helped me create a monster!

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Mirj August 06, 2002

So delicious. I did not have the exact kind of cheeses for this recipe, so I just used what I had, which was: parmesean, cubed cheddar/monterey and shredded 4-cheese mexican style. It was really good; everyone in my family agreed.

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Meucci February 14, 2010

Wow! Perfect amount of spice and oh so cheesy! I am definitely making this one again!!!!

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mosma November 28, 2007

This was by far the best mac and cheese I've ever had. I'm surprised I haven't reviewed it sooner as I have made it many many times and everytime it turns out perfect; this is my staple mac and cheese recipe. Don't be fooled by the amounts, it doesn't seem like enough macaroni at first but it does end up making four generous servings.

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Fiddler October 29, 2006

This was very good and easy to make. I didn't add the onion because I was lazy. My son who doesn't like mac and cheese ate two helpings and said make this again. The flavors of the three cheeses were great. Thanks Kari!

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Shari2 May 22, 2004

This was wonderfully cheesy!!! Followed recipe exactly, but didn't have any bread crumbs. Didn't bother me at all...lol.

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Liara May 18, 2004

My entire family loved this dish! I had wanted to make my Homestyle Mac and Cheese (posted here at Zaar) but had no cream cheese, so went looking for something else--and found this great recipe. I subbed a chunk of Velveeta for the slices of "american cheese" (shhhhh, don't tell anyone I had that in my fridge LOL), used fusilli for the "curly macaroni", and otherwise followed the recipe to a T. Well, that's a lie: I also left out the chopped onion (I subbed a sprinkle of granulated onion, though) and I did use old cheddar instead of medium; I always do. I used Italian breadcrumbs for the topping, so of course didn't add any seasonings to that, just the melted butter. The directions are very straightforward and this was quite easy to prepare. Kari, thanks for posting this; I will make it often, I know!

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Lennie May 17, 2004
Triple Cheeeeesy Macaroni and Cheese