*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
ok me and my fiance loooove macaroni and cheese. we have tried tons of macaroni and cheese recipes.. but this by farrrrr was our favorite! DELICIOUS! well it also helps that extra sharp cheddar is our favorite cheese and we always have a brick of it in our fridge. EXCELLENT! nice and creamy and the topping was amazing! i used the other reviewers advice and added parmesian to the topping and i also used garlic croutons instead of ritz crackers. THE BEST!
I don't normally try a recipe off this site unless it gets at least 4 1/2 stars from 100 people or more, but I was looking for a recipe that called for simple ingredients that I already had, and this one fit the bill. So I gave it a try, and it was really very good. The only change I made was that I didn't add the cracker crumb topping. I sprinkled extra cheese on top before baking. Everyone in my family loved it, and it was even better the next day! * I will add that the butter/flour/milk/cheese mixture never did thicken on top of the stove, but it firmed up nicely while baking.
This recipe was pretty good. I topped it with seasoned breadcrumbs instead of crackers and grated parmesan cheese before baking. Everyone enjoyed it. For more flavor I will incorporate different cheeses next time and maybe a spot of garlic to warm the flavor. But nonetheless it was creamy and yummy.
My family loved this. A few notes - use a pound of sharp cheddar. It makes a BIG difference. Other cheddars may leave you with a bland dish. Also, I had to use cavatelli (it's what I had) but measuring that by cup left me with too few noodles floating in a sea of sauce. I had to cook more pasta and add it to the pan. I ended up using 12 oz. of cavatelli. I added 3 cloves minced garlic and a few shakes of cayenne to my roux, cooking for a minute or two without letting it brown, then gradually poured in warm milk and whisked it. It comes together quickly and smoothly. Cold milk straight from the fridge will take longer to "sauce up". 2% milk is fine. Mine actually baked up and browned in less than 45 minutes so watch your oven. When the top is brown and it doesn't "jiggle" too much, pull it out. Thank you for sharing your recipe, Jody!
Phenominal!!!!! I can hardly believe I was able to cook something and have it turn out this yummy! It took a little while but was fun and totally worth the wait!
I am 17 and wanted to treat myself to something nice as well as make something my parent's (who are vegetarians) could come home to after work. I can't wait to see their reactions!
Throughout the process I added a few things such as :
Sharp Chedder AND Extra Sharp white cheddar
Garlic & Onion powders
LOTS of pepper
A lot of salt ha
and the best part:
I mixed in a splash of hot sauce and you would not believe how much it made the flavor really pop!
Anyway, AWESOME RECIPE! 5 STARS.