Classic Baked Macaroni and Cheese

  • aahartman01 Posted: 01/08/09
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    Delicious. I omitted the pepper and red pepper flakes and it was cheesy and delicious. I thought I had too much sauce when I poured it over the noodles, but once baked it turned out to be the perfect amount, not too dry or runny. I will make this again.

  • plmartin Posted: 12/28/08
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    Too much pepper.

  • HadleysMom Posted: 02/02/09
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    It was just okay. I wasn't blown away with the sauce- something needed to make it "cheesier". I'll make again, but I need to find something else as a substitution.

  • SillyCow Posted: 09/12/09
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    I made this for our holiday church potluck so that the kids as well as my vegetarian friend would have something to eat and it completely disappeared! The adults were crazy about it too, so I’ll be making it again. Much easier dish than what I might normally prepare for the potluck – economical too! Big thumbs up from me.

  • JenPoynter Posted: 06/01/09
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    Since some previous reviewers said that it needed more flavor, I sauteed 1/2 of a small onion and one clove of garlic in 1 tbl olive oil prior to melting the butter. I also added a pinch of tyme to the seasonings. It turned out flavorful and creamy even with using skim milk (all I had on hand) and 2% reduced fat sharp cheddar. My husband and I loved the kick that the red pepper added. Next time that I make this I think that I will add spinach to get a veggie in there.

  • dmullen Posted: 12/08/09
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    Yum, I added an egg and it's quite good. Cooked it slightly longer for more crust.

  • SUELEE Posted: 02/15/10
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    THIS RECIPE IS ONE OF THE BEST THAT I HAVE FOUND. EVERY OTHER RECIPE CALLED FOR SO MANY DIFFERENT INGREDIENTS, I WAS LOOKING FOR A SIMPLE ONE AND THIS IS IT. I OMITTED THE PEPPER AND RED PEPPER AND IT TURNED OUT DELICIOUS.ALSO, VERY QUICK AND EASY TO MAKE. I HAVE MADE THIS SEVERAL TIMES ALREADY AND WILL CONTINUE TO DO SO. MY FAMILY LOVES IT.

  • Rach18 Posted: 08/23/10
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    Made this for the first time last night, and it was great...good Sunday night food. Added some garlic powder and needed a little more salt for flavor, probably because I used lower fat milk and cheese. Then to top it I added some seasoned bread crumbs, which toasted up nicely to give the top a little crunch. When I baked it, I used an 8x8 foil "dish", which made for easy clean up. Delish. I would say this makes 4 main dishes, unless you're really hungry, so I have a ton for leftovers for work this week. Next time I might try mixing in some crushed tomatoes or bacon for more flavor.

  • PetesOM Posted: 09/26/10
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    Serve it with some mashed up apple jelly on the side to mix with the mac and cheese, like a dipping sauce I guess. It adds some sweetness and you will like it. Mom would also have pork sausage links and green peas with it.

  • AddieParker Posted: 11/26/10
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    I love love LOVE this recipe. I use Velveeta cheese though and cut out the red pepper because my family doesn't prefer it. It tastes delicious with ground meat or ham chunks in it. I also bake it with the lid on for 15 minutes then take it off for the remaining 5 to get a better top. I also use many different types of noodles. My family's favorites are Raditore and Shell. :) Also I usually serve this with sweet peas and rolls. I hope I helped!

  • membermo Posted: 05/02/11
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    This is a wonderful recipe! It made the perfect meal. I added nutmeg and served with chives. Crushing up Ritz crackers and sprinkling them on top really gave the dish an extra kick! Would definitely recommend this crowd-pleaser! -Mo

  • sms121086 Posted: 08/03/11
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    I made this for supper and my mother in law loved it. I will be making this again.

  • anafoodie Posted: 01/15/12
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    Great recipe!!! I didn't put in red peppers. I added cooked bacon and onions to the sauce before adding the pasta and also added bread crumbs on top before putting the dish in the oven

  • jfrankis6 Posted: 11/09/11
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    I made this for dinner tonight and my boyfriend loved it!!! I added cooked, chopped up onion and a little garlic powder. Also, I omitted the red pepper and just ground a little bit of black pepper to taste. I made a chopped salad and carrots on side. Will definitely be making this again!!!

  • LynnJga Posted: 02/02/12
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    Doubled the recipe, as is, for my three grandkids, 8-13 yrs old, hubby, son and myself. Only one grandchild thought it was a tad spicy. Hubby who doesn't like spicy thought it was great. I used sharp cheddar cheese, shredded in my food processor. I used skim milk. It was creamy and moist. I used small seashell pasta for the fun of it. This is a keeper.

  • Tracey23 Posted: 03/17/12
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    Just made this with my youngest son...we both loved it! Great for a rainy afternoon :-)

  • Bikerman Posted: 02/01/12
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    Excellent recipe, I processed tuscany italian bread in the processer to the crumb state and sprinkled it on top and baked the entire recipe in a well seasoned cast iron skillet. It came out round perfect in texture and flavor. I then was able to cut it in pie shaped slices after removing it from the skillet. Insure that the skillet is very well seasoned and brushed with a little olive oil or butter to keep from sticking. If the skillet is perfectly seasoned it will lift out with a spatula. Let cool before slicing it.

  • JSalvant Posted: 05/03/12
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    This makes a great side dish.

  • buenacena Posted: 07/16/12
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    Good, staple Mac n' cheese recipe. Doesn't really have the wow factor, but it makes for some really wonderful comfort food. I really like breadcrumbs on my Mac n' cheese, so I sprinkled some on at the very end of the baking time and broiled for a few mins to give it a nice, crispy finish. I think it added something nice to the dish. I used the recommended pepper and red pepper, and didn't think this was spicy at all. My husband's vote is still for the 4 cheese macaroni I made a different time. But I'm going to keep this recipe around. Foolproof crowd pleaser.

  • slmoser Posted: 06/16/13
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    Good flavor (egg, garlic powder and bacon bits added) but if you want macaroni and cheese and not a hint of cheese or the flavor of cheese, increase the cheese by ALOT! The family was not really into the grainy sauce-like concoction that the macaroni was in. We had to add cheese after it was served onto our plates to really get the mac and cheese effect. I would likely double the cheese indicated in the mixture and then add some on top if still needed.

  • truthfrees Posted: 01/03/13
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    This was very good for such a quick and simple dish. Increased the salt to one teaspoon and left out red pepper just because my family doesn't like pepper as much as I do.

  • ERolfe Posted: 10/21/12
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    Felt that the ground red pepper overpowered the dish. I used extra sharp cheddar and added a panko breadcrumb topping which was perfect. Would make again omitting the red pepper.

  • shoshana Posted: 10/16/12
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    I followed the recipe exactly, except I left out the red pepper. It turned our really, really good. I will definitely make this again.

  • JamesMarble Posted: 12/30/12
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    This is a good, simple, easy recipe. If you are a salt lover you may want to add a little more, otherwise 1/2 tsp is good. I left the red pepper out because of my wife but I think it would be better with it. A little more black pepper may be good too. I don't use pre shredded cheese because of the extra chemicals they have to use to prevent it from sticking together. I think I'll add an egg the next time I make it to see if it improves the taste. I gave it only four stars because some other recipe with many more ingredients may taste a little better. I switched to oven to broil the last five minutes to toast the top a little.

  • emilyinyellow Posted: 12/18/12
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    I literally just made that and I cannot stop eating it. As suggested by others, I left out the red pepper, but the recipe absolutely isn't lacking for it. It's delicious and not particularly taxing to make after a long day at work. Definitely will be making it again!!!

  • Jengavrichev Posted: 04/07/13
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    I have tried many many baked mac and cheese recipes and with a little tweaking on my part this is by far the best one! I double everything except the red pepper and bake in a 9x13 dish. I think using half the red pepper gives it a little heat without overpowering. I also add 1 or more tsp of garlic powder with the spices and top it with panko bread crumbs. I have also added sauteed onions on occasion. I am thinking of trying adding some bacon like another reviewer suggested. It tastes great reheated too!

  • Sara257 Posted: 05/06/13
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    A little to cheesy for my taste but otherwise it was pretty good.

  • nancymckenzie Posted: 11/15/12
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    love this mac&chz recipe... pass on to my daugther for my gransons love mac&chz..

  • CGroos Posted: 01/25/14
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    Yes, this is delicious! Double it for a crowd. Use half milk, and half 1/2&1/2. Also, a teaspoon of dry mustard and touch of garlic powder for zip.

  • Jaydnn Posted: 08/27/13
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    Yummy, perfectly simple, doubles easily for 9x13 Pyrex

  • Annav1 Posted: 12/31/13
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    Although it has potential, ALTERATIONS WILL BE NEEDED if you decide to use the recipe. Definitely more cheese needed in the sauce, we added parsley, a hint of garlic powder & bread crumbs to have a crunchy top. Read some reviews stating that the sauce came out grainy, MINE TOO! Still don't know if I did something wrong.

  • ajknightfan Posted: 09/22/13
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    Followed the recommendation of others to saute onion and garlic in the pan with the flour - turned out with good flavor. Might add in spinach and bacon in future iterations for variety and more nutrients, but I will definitely make this again.

  • Selfduo Posted: 11/12/13
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    So so good. I doubled the cheese as suggested by the comments and used Panko on the top. I used Cabot Extra Sharp cheese and Penne pasta. I was out of milk but had heavy cream, so I used half cream and half water. Some of the best Mac and cheese I have ever had.

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