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I'm torn as to how to rate this recipe; it turned out well, but required a lot of work to save it. Following instructions exactly as they were written, I was headed toward the same problem as the reviewer who said it had too much liquid. A cup of milk was way too much with only 8 oz. of pasta and 2 cups of cheese, and because the milk sits in the bottom of the dish while everything it needs to mix with sits well above it, it just wasn't going to work out. I checked on it after 10 minutes in the oven and sure enough, the cheese was melting on top of the noodles while the milk was sitting in the bottom of the dish, untouched. I stirred it all together and added more than an additional 2 cups of cheese to make it work; I also had to give it an extra 15 minutes in the oven. The end result was reeeally good and it'll become a staple around here, but going forward, I'll just use 1/3 cup of milk.
Add an egg and a tube of Ritz crackers.....needs to be a little soupy......stir all together
My mom also made this same recipe when I was growing up. My sisters and I really enjoyed it. We never had the problem of to much milk as the recipe my mom had was the exact same ingredients but you scalded the milk before pouring it over the layers. I think if people who try this recipe scald the milk they will find you won't have all of that liquid in the bottom of the dish.
A good mac & cheese and Wonderful in ease of prep. Half way through baking, I stirred it and the texture was fine, without excess liquid. Thank You SaffronMeSilly.
This was pretty good, I hate the grainy mac and cheese recipes that I'm always finding. I added about 1/2 cup more cheddar then 2 slices of process of American cheese. It was very good. Thanks so much for submitting this, SaffronMeSilly.
Not what I was looking for. It was really liquidy even after baking.
I think the best part os this is that there's no seperate cheese sauce to make. It's quite yummy for being so low-effort! It may look a bit liquidy, but after baking, it all comes together nicely. Using sharp cheddar as written is key for the nice, cheesey flavor. Thanx for sharing Grandma's recipe. It's a keeper!
Made this dish for my granddaughters. They seemed to like it . It was very quick and easy to prepare. Thanks SaffronMeSilly. Bullwinkle