Comments on: How to Make the Cheesiest Macaroni & Cheese

By: Sheila

Sheila — Sat, 13 Nov 2010 22:52:48 +0000

I’m gonna make this for dinner tonight and add in some bacon bits and pepperoni (as my hubby and son like bacon bits and pepperoni) .

By: Dale Lindeman

Dale Lindeman — Tue, 09 Nov 2010 19:30:30 +0000

I love homemade mac and cheese! My kids love it too! But i use the white sauce and extra sharp cheddar cheese. I don’t like it with Velveeta. The texture isn’t right.

By: MM

MM — Thu, 21 Oct 2010 14:23:28 +0000

Suzanne, this is the exact recipe my Mom has been making for more than 40 years! The only thing she measures is the macaroni, the rest is by experience. Sometime we add cubed ham.

Between stuff that happens when your trying to put dinner together in a hurry, sometimes the cheese sauce burns a bit on the bottom of the pot. Since we bake the mac and cheese in corning ware, I microwave the cubed cheese with some of the milk in the corning ware and then add it to the white sauce. (I usually melt the velveeta with some milk in the microwave while the pasta is cooking, drain the pasta, and then use that same pot to make the white sauce.) No more scorched pot, and the corning ware was going to be used anyway.

By: Beth

Beth — Mon, 30 Aug 2010 19:07:44 +0000

Wow!!! Thankyou so much for such a good recipe! I’m a kid, well… teen, and I’ve been trying to find a GOOD recipe for this for awhile. This one is the best I’ve found! Thankyou so much! I’m definitly going to go make this for lunch! Plus it was funny and cute! Which is always better than a boring old cookbook!
Thankyou!!!! You are awesome!

By: Alberta Price

Alberta Price — Tue, 13 Jul 2010 14:57:08 +0000

I have actually always made my mac and cheese with velveeta and mild cheddar….I do shred both cheeses although velveeta is soft and is hard to shred…then I make my roue, cook the cheeses, milk and roue until blended, pour over mac and bake….yum

By: Linda Barry

Linda Barry — Wed, 10 Feb 2010 19:50:33 +0000

hello,
I make my “Mac ‘n’ Cheese” similar to yours, but I there is another cheese I like better than Velveeta for it because of the flavor and the consistency. The cheese is Kraft brand “Deluxe American Cheese” in the grocery refrigerated cheese section near the eggs and butter. It is now packaged in a zip loc bag and is sliced.

Previously and for years, it was packaged in a 1-lb. or 2-lb. block of cheese in a bright medium blue box and was kept in the unrefrigerated grocery section next to the Velveeta boxes.

By: SuzzyQ

SuzzyQ — Sat, 09 Jan 2010 23:13:47 +0000

I made this today and yummmmmmm!! I added some grated Romano cheese left over from Olive Garden,garlic salt and used canned reconstituted milk as it is so rich! Can’t wait for my family to
get home to try this! Thank you so much!

By: JoLinda Flemister

JoLinda Flemister — Sun, 13 Dec 2009 03:38:24 +0000

Broken Kid will only eat the Velveeta Mac & Cheese and Teenager will only eat the Blue Box. I prefer homemade over any other and I am “allowed” to chop hot dogs into every now and then. I am so bad that I buy the Cheesy Hot Dogs. You can never have too much cheese in Mac & Cheese.

By: Amanda

Amanda — Sat, 18 Jul 2009 00:04:51 +0000

Hi – love your new page layout. I wanted to thank you for the mac n cheese recipe – it reminds me of the stuff my Nana made when I was a kid. Made it for my brother when he came to visit (I use pepper-jack (I don’t have kids)) and he LOVED it.

Keep up the good work.

By: Laura

Laura — Thu, 29 Jan 2009 16:50:01 +0000

Good recipe! I tried it yesterday and it worked great until I answered the phone. I had brown, extra-crispy cheese floaters that I had to fish out. So, note to self: For the love of God, Allah and Vishnu, do NOT leave the sauce to answer the phone. You can call them back!