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Macaroni and Cheddar Cheese Recipe

Macaroni and Cheddar Cheese

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (139)

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Average Rating:

Total Reviews: 139

Showing 121-130 of 139

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  • on March 21, 2005

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    Maybe the reason for my low rating was because I used low-fat margarine and 1% milk. Not a good idea! I DO think it is a good idea to cut way down on the nutmeg -- I used 1/8 tsp. and it was still strong.

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  • on March 18, 2005

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    We have made this several times and it was a hit everytime.

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  • on March 18, 2005

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    Quick and easy and nice and creamy.
    We liked it very much and will use this
    recipe over and over. Thanks Rachael

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  • on March 16, 2005

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    good, good, easy, good

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  • on March 01, 2005

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    This mac and cheese recipe was very simple but it turned out delicious! Based on other users' reviews, I omitted the nutmeg but I also added bread crumbs to the top of the dish before putting it in the broiler. Make sure to use Italian style bread crumbs - it adds a lot more flavor and tastes great.

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  • on February 24, 2005

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    This Mac & Cheese if perfect! It is very yummy and also versitile. You can change up the cheeses used in the sauce and melted on top. I have used half white cheddar and half mozzarella then a little parm on the very top.. so good! Also good with diced ham in it. Great recipie, Rachel! One of my favorites!

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  • on February 02, 2005

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    I made this recipe last night and everyone loved it! The white cheddar cheese is delicious. The only change was that I used 1/4 teaspoon of nutmeg, instead of the 1/2 teaspoon (based on the other reviews. Also, I did use large elbow macaroni in the recipe. Way to go, Rachael!!!!

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  • on December 08, 2004

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    i thought the sauce was easy to prepare and the consistency was very good but it was overpowered by the nutmeg. for my taste if you were to omit the nutmeg you would end up with a far better product.

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  • on December 07, 2004

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    I was amazed at how easily the cheese sauce came together. I did just as Rachel said, added handfuls at a time, and voila!! I enjoyed the aftertaste of the nutmeg and I added an extra sprinkle of cayenne.....I think I went a little shy on the cheese, but next time will have to use it all!! (We used something the store called "english white cheddar" and it was fantastic!

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  • on November 28, 2004

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    This recipe was easy and tasty. I actually shredded my cheese st took a bit more time, but if you bought it shredded it would save even more time. I think it is less expensive too. Be sure to keep stirring the cheese sauce, and keep temp low. And the white cheddar does make a differnce in taste. I topped it with a bit of parmesan (out of the green can and paprika before putting under the broiler.

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