Excellent restaurant-style macaroni with cheese that knocked me away!

sal

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

Nutrition Facts

376 calories; protein 17.1g 34% DV; carbohydrates 34g 11% DV; fat 18.9g 29% DV; cholesterol 58.6mg 20% DV; sodium 622.8mg 25% DV. Full Nutrition

Reviews (161)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2008
This was fast and tasted good. I did make some changes to use what I had on hand. I used 4 slices american cheese in place of velveeta. I used 1 full cup of sharp cheddar cheese. I used 1/4 cup milk in place of the cream. And about 2 1/2 cups pasta. This was great, just as easy to make as box mac and cheese. More like two servings... definately not 4 unless this is a side dish. Read More
(201)

Most helpful critical review

Rating: 2 stars
07/31/2009
HELPFUL TIPS: If you like Velveeta from the box at the store then it may be better to just buy that b/c that's what you're getting here (exactly). I don't even think you'll get credit for making it yourself since I'd take the box over this. I told my husband what this was called (Restaurant Style Mac & Cheese) and he said "Whose restaurant?" lol If you're looking for restaurant style you may want to consider something else. If you're in college and love your velveeta this is it except a load more of excess cheese. I love cheese... heck it could be my middle name but even with 2C of macaroni... it was too much. Sorry! Read More
(53)
204 Ratings
  • 5 star values: 97
  • 4 star values: 72
  • 3 star values: 15
  • 2 star values: 12
  • 1 star values: 8
Rating: 5 stars
02/06/2008
This was fast and tasted good. I did make some changes to use what I had on hand. I used 4 slices american cheese in place of velveeta. I used 1 full cup of sharp cheddar cheese. I used 1/4 cup milk in place of the cream. And about 2 1/2 cups pasta. This was great, just as easy to make as box mac and cheese. More like two servings... definately not 4 unless this is a side dish. Read More
(201)
Rating: 5 stars
01/13/2007
FYI DO NOT SALT THE PASTA WATER!!!! I usually salt my water for boiling my pasta but this recipe does not need that. It reasulted in a slightly too salty dish but I know that next time it will be perfect. Read More
(118)
Rating: 5 stars
11/07/2005
This was great. The cheddar cheese used was medium. The Velveeta made the dish creamy. I did not notice a velveeta taste at all. The only difference was more than 2 tablespoons of heavy cream was added to desired consistency. I also doubled the recipe...glad I did. Will have to try with sharp cheese just to see how it turns out. Enjoy! Read More
(82)
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Rating: 2 stars
07/30/2009
HELPFUL TIPS: If you like Velveeta from the box at the store then it may be better to just buy that b/c that's what you're getting here (exactly). I don't even think you'll get credit for making it yourself since I'd take the box over this. I told my husband what this was called (Restaurant Style Mac & Cheese) and he said "Whose restaurant?" lol If you're looking for restaurant style you may want to consider something else. If you're in college and love your velveeta this is it except a load more of excess cheese. I love cheese... heck it could be my middle name but even with 2C of macaroni... it was too much. Sorry! Read More
(53)
Rating: 4 stars
01/25/2004
This was awesome fresh off the stove -- so creamy and much like Boston Market Mac & Cheese -- however it didn't warm up very well after spending the night in the fridge -- A total keeper if freshly made but not for leftovers... Thanks!! Read More
(40)
Rating: 4 stars
01/08/2004
This really is creamy and delicious. I used whole milk instead because that is all I had and I just used as much as I needed to get the right consistency and it worked out fine. My only advice is to make sure you use a good brand of processed cheese it makes all the difference. Read More
(30)
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Rating: 4 stars
01/28/2007
It would've been 5 stars if I would've used less processed cheese than the recipe called for---- way too cheesie but underneath all that cheesiness is a great dish.. It does remind me of Boston Market or even KFC like other reviewers said! Read More
(26)
Rating: 5 stars
03/29/2007
Excellent. Would be just as good with less processed cheese or a good bit more macoroni and I needed a little more cream. (used low fat half & half). Read More
(24)
Rating: 5 stars
02/24/2012
Easier than the blue box and twice as good. Couldn't resist adding a good dab of butter and more cream. I served this in individual dishes topped with buttered bread crumbs and broiled until golden brown. Made even better as "Truffled Lobster Mac and Cheese" by adding white truffle butter and hefty chunks of cooked lobster meat. Read More
(23)