Creamy Two-Cheese Macaroni

I had velveeta leftover from another recipe, so I was looking for a recipe to finish it up. This recipe looked easy, had good reviews, and I had most of the ingredients already. My husband and I really liked it. It was easy, rich tasting, and not too dry (I like sauce in my mac). Hopefully the leftovers won't be dry - I just read some of the reviews saying they dried out. Anyway, I served it with chicken leg quarters, seasoned, and baked at 375 for 30 min before adding the mac another 25 min. I made the recipe as is but added pepper with the salt. I used light shredded cheddar and still thought it was delicious. I might try adding red pepper, as another reviewer suggested. Cooking Light 2002 Annual cookbook, pg. 225.

I have made this recipe 10 times and it comes out perfect every time. I do add some cayene to the cheese sauce tho, cuz thats the way I made it when I was fat!!! When I'm feeling indulgent I add some panko with melted butter on top, but otherwise, I have served this to company & they didnt know it was light until I told them. Also, as another reviewer advised, this is NOT a make ahead dish,it will dry out considerably after cooling and doesnt reheat well.

This recipe was so bland!!! Ughh...even my 7 year old didn't really like it. Would not make again.

Not bad! I used two cups of rotini veggie pasta and sprinkled some Italian panko breadcrumbs on top. Delicious! The breadcrumbs gave it an extra kick of flavor and texture. Since I only used two cups of pasta, the finished product was perfectly creamy. I will definitely make this again.

I gave this a 4 star because I used 2 cups of dry pasta instead of three. I have made this before using the full amount of pasta and it was too dry. Another thing I do is add extra milk to the cheese sauce pasta mixture to thin it out a bit and make it creamier. There were no leftovers. The grand kids loved it.