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This is best mac & cheese recipe I had ever made. I don't like the ones that are all cheddar cheese, and am usually stuck making a velveeta recipe, but never really loved that either. This is now the only mac & cheese I will make! It cooked up very casserole like, but still very gooey & cheesy - it was just great! I made half a recipe, and cut the butter and shredded cheese back a bit (maybe 3 T butter & 2 cups shredded cheese).
Just made this for dinner tonight- Yummo! The only thing that I did differently was: I didn't have two cans of cheddar cheese soup so instead I used 1 can of cheddar cheese soup and 1 can of nacho cheese flavored soup. It gave the mac and cheese and really good kick. Thanks for the great recipe!
Yummiest Ever! Best Mac and Cheese recipe I have tried, made it for a crowd and everyone wanted more. I made one small adjustment, mixed the cheese mixture with the cooked noodles and then topped with cheese. Made it a little easier, and was delicious!
I will never use another mac & cheese recipe. I made this for my daughter's grad party. It went so quickly, she didn't even get any. The pan was scraped clean. I used Cavatappi instead of elbows. They hold the sauce better. Never thought I'd use cheese soup in mac & cheese. This was rich, creamy & gooey.
I was skeptical about making this because I have a pretty tried and true mac & cheese recipe myself. However, I gave it shot because it seemed much easier than my own. I used 16 oz of elbow macaroni, 2 cans of soup, 1 can of evaporated milk, 2 cups of cheese, 1/2 a stick of butter, and I increased the spices just a bit. Wow! It came out so delicious! I only baked it for 20 minutes and it was bubbly, golden-brown, and awesome. I think I'll increase the spices a little bit more next time, but otherwise, it was great. One note: I'm not sure how on Earth this would be if it was made with the full amount of sauce and cheese. Mine was plenty cheesy/creamy and would have been insane if I'd used the full 6 cups of cheese.
First reviewed 5/26/11. Very savory, and so easy! DH was very pleased. I made half a batch, which filled my smaller Pyrex casserole dish nicely. I used broccoli cheese soup and sharp cheddar cheese and adored this combination of spices. Next time I will make with fat-free evaporated milk and Olivio instead of butter. Thank you for posting this recipe, appleydapply! UPDATE: 5/07/12 - family has decided that this is the dish I must bring to every Pot Luck occasion; just don't go crazy just before checking your cholesterol...
This was very bland, and not creamy at all. It's like a dense casserole.
I didn't have the ingredients for my normal mac n cheese and figured I'd try this. I used Nacho cheese soup since that's what I had. SOOOOooo boring and just kind of bland tasting and that's WITH a more flavorful soup. I would have been better just swinging it on my own. Sorry. Just wasn't for me...but my dogs were happy they got all the leftovers.
I wanted to like it, but it was awful. It tasted like plastic to me. I followed the recipe exactly and no one in my family would eat it. I have made lots of variations of mac and cheese, and this just didn't cut it. I really don't like using the combination of cheddar soup and the milk.
Decent, but yummiest ever is a really far stretch.