Great basic recipe to get a creamy mac and cheese! For an extra "wow" factor, I'd do the following modifications:
- Cook the macaroni till it's mostly done, but still a little firm ("al dente")
- Instead of pouring the macaroni into the half/half mixture, pour it into a separate bowl and mix in half a stick of butter and a couple eggs till the pasta is coated throughout
- Pour the heated half/half and cheese mixture over the pasta and mix thorougly
- Pour into the buttered casserole dish and bake
My boyfriend and I both loved this dish! We each had seconds! I used about 8 ounces of bow-tie pasta and boiled my pasta until still firm to the bite. This is a definite keeper and I'm making this again soon!
This was very easy and delicious! I thought the texture was a little grainy but the flavor totally made up for it. I used fat free half-and-half. I also cooked the pasta a little past half (6 min) as I was afraid of it not getting done with the small amount of additional cook time; the pasta ended up perfectly cooked. Thanks for the recipe!
I thought this was very good and easy to make! I had it for dinner the other night and then for lunch yesterday with some chopped ham added to it. A much nicer taste than the boxed, but just as easy to make. Thanks for the recipe - I'll be making it often!
My favorite mac-n-cheese dish out there!
Best mac and cheese recipe I've ever tried! Have made this for almost 2 years now, and decided it was time to review it :)
My family said this was the best mac and cheese I had made in a long time. I used more then two cups of pasta and used Velveeta sharp cheddar cheese. I also added a lot of pepper.