Comments on: Baked Macaroni and Cheese

By: Baked Macaroni & Cheese | Rachel's Favorite Recipes

Baked Macaroni & Cheese | Rachel's Favorite Recipes — Mon, 06 May 2013 14:31:25 +0000

[...] I found the original recipe here. [...]

By: Christy Jordan

Christy Jordan — Tue, 16 Apr 2013 13:17:09 +0000

I hope he enjoys it Nicole!!

By: nicole s

nicole s — Mon, 15 Apr 2013 23:53:25 +0000

Wow!!! looks better then what was on the other websites … making this for dinner tonight … my 17 month old loves mac and cheese … but i think he will love this better … great recipe and easy to make!!!

By: Amanda M

Amanda M — Wed, 03 Apr 2013 22:52:31 +0000

This is GENIUS!! So simple!! Love me some Christy!!

By: Marcia

Marcia — Thu, 28 Mar 2013 02:46:11 +0000

The recipe taught to me by my Cajun friend uses evaporated milk and eggs (no flour). It is great and there is never any left over if I take it to a gathering. It never curdles and it freezes very well.

By: Shaela

Shaela — Sat, 23 Mar 2013 22:05:43 +0000

just a quick question after i put the first layer down do i mix it or just let everything sit unmixed?

By: Erica R.

Erica R. — Thu, 14 Mar 2013 22:10:27 +0000

I found this recipe today and made it today using shells instead of elbow and it was good! I tend to like a nice sauce in my mac and cheese but this was very good and will go into my recipe book for easy and quick night meals. I can’t wait to experiment with other types of cheese

By: Christy Jordan

Christy Jordan — Mon, 18 Feb 2013 14:49:58 +0000

Glad to hear it was a hit Christina!!!

By: christina

christina — Sun, 17 Feb 2013 23:47:15 +0000

Made this tonight, added a few sprinkles of worcestershire sauce, it was awesome and so easy!

By: Jill

Jill — Wed, 13 Feb 2013 17:09:58 +0000

Hi Christy. . . I was hoping you could help me out. I have prepared this mac and cheese twice now and both times came up with a curdled consistency throughout. I have prepped it the day before, refrigerated it and baked it the following day. Do you think it’s because I’m pouring the milk on when I’m prepping it? I cool down the noodles completely with cold water before assembling, but should I wait to pour the milk right before baking it the following day? Also, I’m using skim milk. Not sure if that makes a difference. Any advice you have I would appreciate it. Thank you!