10/21/10 From The Lord, Our God and Savior - The Word of The Lord Spoken to Timothy During an Online Fellowship, For All Those Who Have Ears to Hear Excerpt: “Therefore, thus says The Lord: I have trumpeted the call to awake, yet who has heard My call? Who has given heed and walked according to the will of The Lord?... Wicked and slothful generation! DEAF CHILDREN! You have forsaken Me, for you have filled this world with every kind of evil; behold, you have reached new heights in wickedness! Thus I must blot out the kingdoms of men, I must wipe them away and cast them from My sight, forever! Never again shall they arise, never again shall the nations do evil in My sight!” Excerpt from: http://trumpetcallofgodonline.com/index.php5?title=The_Last_Trumpet_before_The_Time
Love this recipe. Very cheesy and the definition of comfort food.
Great recipe! Baked it in my ninja 3 in one cooker and it made a really nice bottom crust. Instead of Melba toast, I used ritz crackers and omitted the butter. Much better recipe than basic Mac and cheese. Family loved it!
Good but not great. There's a little too much flour. Unless you eat it right away, the recipe gets pasty. The cheese combination is good. The sharper cheeses are key. I added some ground mustard (1 tsp.) and white pepper (3/8 tsp.) for tang. Be careful to hold off on the salt until you add all the cheese to the thickened white sauce and taste for salt!
Really good, creamy mac and cheese. I use regular Veveeta b/c it costs less (??) and Swiss instead of Fontina for the same reason. Also used 1/2 whole wheat pasta & added some dried garlic and onion to the milk, as well as a tsp. of dried mustard and extra seasoned pepper. Also like to use crushed cheese crackers for the topping (they don't need any extra butter). Good with lots of different sides: kale, green salad, glazed beets, green beans or broccoli. I usually make two vegetables since this is pretty rich.
I made both this and the Bacon Mac for my daughter-in-law's birthday dinner, and the Bacon Mac won out by far. I used skim milk and reduced fat cheddar, regular Velveeta (couldn't find the light), and a parmesan/romano/asiago shredded mix, and swiss rather than fontina. I used whole-wheat elbow macaroni, and garlic melba toasts on top. We loved the topping, but cooking it for 30 minutes just seemed to dry it out. Next time? We will make the Bacon Mac with the melba toast topping from this recipe. This was just run-of-the-mill mac and cheese.
Delicious, creamy, and very cheesy. I didn't feel like foraging for onion melba toasts, so I ran a slice of bread through the food processor, tossed it with a couple of tablespoons of the grated parmesan, and used it as a topping. We also like this in individual ramekins (6 seems like a more realistic number of servings if you're having it as a main dish) for both portion control and prettiness.
This was wonderful. I made a few adjustments. I used fontina cheese, yellow extra sharp cheddar cheese, white extra sharp cheddar cheese and romano cheese (no velvetta.). I added garlic, black pepper and italian seasoning to the cheese sauce. I omitted the melba toast and sprinkled panko breadcrumbs ( no butter.) To top it off I sprinkled yellow extra sharp cheddar cheese on top. I love my baked macaroni cheezy.
This is really good! The whole family likes it. I use 100% whole wheat macaroni and it is still really tasty! Really quick and easy.
A great mac and cheese recipe for a cold rainy night when you are looking for comfort food with a bit less fat that usual. Made this during a weeknight, wasn't too hard to put together quickly and pop in the over.
This was really tasty and kid friendly. I even snuck in some very tiny pieces of very cut up broccoli to add a veggie. I used fontina, pecorino romano, reduced fat sharp cheddar, and light cream cheese (instead of the velveeta, because velveeta creeps me out). I used whole wheat flour (because that's all I own), and whole wheat noodles. I used panko (without the butter) instead of the melba toast, and think it worked out well. I also added some garlic powder along with the salt. I would make this again anyday! :-)
This is a family favorite in our house. I've been making this a couple of times a month since the recipe came out. We love it!
I use this recipe as a guide and my family loves it! My husband asks for constantly, and I am always asked to bring to to holidays/parties. I only change a few things. First, instead of using Velveeta I use crumbled Gorganzala. It gives the dish a "grown up" flavor. Second, I add a little pepper, garlic powder, and italian seasoning. Third, I use regular bread crumbs instead of melba toasts. Perfection!
I've been making this for years and it's always a hit. I'm wondering if anyone has made this and frozen it? And if so, do you bake it first and then freeze it? Thanks for your help.
My all time favorite macaroni and cheese recipe! This is the one my kids (now grown) still ask for. I have started using whole wheat macaroni, and they can't tell the difference.
This is an amazing recipe for mac & cheese. It's my go-to when I need a good casserole. However, I just use it as a guide. I only had sharp cheddar and parmesan on hand, so I just substituted cheddar for all the other cheeses besides parmesan. I personally prefer to add a little bit of garlic powder, onion powder, pepper, and italian seasonng in addition to the salt in the sauce. I also use seasoned breadcrumbs instead of melba toasts, and added the same spices to the topping that I did to the sauce. Even though I live at 6500 feet it came out really good. So it'll work at any altitude. I usually serve it with broccoli, it's always the main dish for me but it would be really good with some ham steaks on the side.
This was a wonderfully "grown-up" version of mac and cheese. I really savored the flavors of the 4 different types of cheeses. I happened to find at my grocery store a combination of Hickory Smoked Swiss and processed cheddar (in place of the velveeta) and it added a fabulously creamy, yet smokey flavor (similar to smoked gouda) to the dish. Very nice!! I would highly recommend this recipe.
Very nice. I originally made this for dinner guests particular about their mac & cheese - they rated it 5* and I agree. I thought it was relatively easy to make. Used 3oz of each of the cheeses and that does make a difference in the taste - for the better we think. The melba toast topping is a little work but worth it - for the quick & easy, we've just mixed the crushed toasts in a ramekin with butter sliced up a bit, microwaved until butter very soft, mixed and then spread. The taste and presentation are excellent.
I was so excited to make this and was super disappointed when it was finished. I followed the recipe exactly. It turned out fine, but for all the work and type of ingredients that were involved, I expected a much better finished product. I will definitely make an easier recipe for my next mac & cheese.