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Creamy Macaroni and Cheese Recipe

Creamy Macaroni and Cheese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (1038)

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Average Rating:

Total Reviews: 1038

Showing 1021-1030 of 1038

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  • on March 24, 2007

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    I was trying to alter my own old fashioned mac & cheese recipe to make it creamier. Paula's recipe is perfect and it doesn't take away from the old fashioned "home-made" quality. I just also need to say that Paula is my favorite on the Food Network. Her's is REAL COOKING...the old recipes we all (baby-boomers, grew up on, only better.

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  • on March 23, 2007

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    First, it didn't say low or high, so I chose high (and cooked it for 3 hours. Then I realized I forgot the sour cream. So instead of dipping it out, I could 'slice' it. But know what? It was STILL yummy. Can't wait til next time. And the Velveeta sounds like a can't miss addition!

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  • on March 22, 2007

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    It really is simple to make and it instantly became a family favorite!

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  • on March 22, 2007

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    I love mac and cheese, and have had similiar textured types like this before. I wasn't sure my family would love the curdled texture, so I decided to add about 16 oz of melted velveeta cheese to the pot. Well, that took it to another sinful, cheesy level! This helped a lot I think. I topped with additional sharp cheddar at the end to let it melt on the top. Yum.

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  • on March 22, 2007

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    I dearly love Paula, but this was her worst recipe ever!

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  • on March 21, 2007

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    I COOKED THIS IN THE CROCKPOT FOR 90 MINUTES ON LOW SETTING. MY SON LOVED IT. I THOUGHT IT WAS BLAND, BUT IT WAS A GOOD SIDE DISH, ANYWAY. I DON'T THINK YOU COULD COOK IT ANY LONGER THAN 90 MINUTES.

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  • on March 21, 2007

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    It was creamy and looked really good @ 90 min. but we followed the directions and cooked it 3 hrs on low and it turned out to be a coagulated mess.

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  • on March 21, 2007

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    This recipe did cook up very quickly. After reading the other reviews, I set my crock pot on low, and it was ready to eat in less than an hour. It had a wonderful light and creamy texture. I used a non-hydrogenated margerine instead of butter, and a can of evaporated milk, instead of whole milk. I also added a little bit of dehydrated onion flakes and an herb seasoning blend.

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  • on March 20, 2007

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    The recipe didn't indicate to cook on high or low. I chose high. After 1 hour it was good, but I thought it still needed the total cooking time listed on the recipe, well, after another hour, the eggs and cheese over-cooked and curdled. Too bad, all the ingreidients went to waste.

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  • on March 20, 2007

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    The best mushroom Lasagna I've ever had, and really easy to make

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