Comments on: Macaroni and Cheese Casserole

By: Jane

Jane — Sun, 14 Feb 2010 16:31:58 +0000

THANKS so much for this recipe. I never liked my mother’s recipe growing up, and a friend gave me this recipe which I lost..but NOW FOUND!! YES!!

For the person who commented that ‘no wonder American’s have health problems, eating like this’
well, live long enough as I have, and past generations by eating ‘homemade’ foods, even butter in moderation of course, and stop all the fast food stuff and prepackaged!!
My generation DID not actually use butter, but rather this lard stuff with color in it!! and we shall outlive the generation who wants it fast!
For those who would critize, well, how about saying ‘thankyou’ and keeping your comments to yourself!!
Thanks again for the great recipe!!

By: Miranda

Miranda — Mon, 08 Feb 2010 04:34:55 +0000

I made this tonight (doubling the recipe) for our Super Bowl party: it was super easy to make (which is good since I’m an awful cook) and everyone loved it….thanks for sharing!

By: clint

clint — Sat, 23 Jan 2010 21:08:42 +0000

WOW, just had dinner with my two sons. their question was will teach mom (my daughter) how to make mac & cheese… thank you

By: Kevin

Kevin — Wed, 12 Aug 2009 08:16:34 +0000

Mac and Cheese is a great thing. It can be even better with a few simple tweaks.

1) Get rid of the Kraft cheese and get creative with some good cheese made by folks who actually care about cheesemaking. Look into some applewood-smoked Cheddar, Gruyere, Gorgonzola (a little goes a long way), REAL Parmigiano-Reggiano (NOT from the shiny green can) or a combination of the four.

2) If you like paprika, you’ll LOVE something the Spanish call ‘pimenton’ or smoked paprika. They come in sweet (dulce) or hot (picante) varieties and add a lot of depth of flavor. They are quite potent, so use it little by little until the dish tastes right. You can always add more – but you never can take it out once it’s in there.

3) A good handful of chopped parsley (or any other fresh, springy herb such as cilantro or basil) mixed through at the very end would bring a nice, fresh, herby note to the dish – adding yet another layer of depth and lifting the overall flavor.

By: randy

randy — Thu, 18 Jun 2009 06:37:59 +0000

That Mac and Cheese looks sooooo good! It looks the way it ought to be made. I have the ‘box’ variety but…well…I’m a bachelour so go figure. I shall mend the error of my ways and cook this really good comfort food that you have shared. Thanks again for making my life a little cheesier…in a good way.

Best Wishes and good eatin’—Randy

By: James Smallwood

James Smallwood — Sat, 13 Jun 2009 04:43:01 +0000

I cook everyday in a vagarie of genre, and, no, stevei, not everyone has made or know about paprika and egg in comfort mac, is delicious, amdm takig to the girtls at work 2 morrow with my balsamic garlic cranberry chicken,,,, this mac is scrumptuous…

By: StevieHRFirepants

StevieHRFirepants — Sat, 07 Feb 2009 16:40:39 +0000

It’s just a pasta bake! Nice, simple comfort food. Fair enough. But is there really anyone out there who doesn’t know how to do things like this already?

By: GrammaB

GrammaB — Thu, 22 Jan 2009 02:59:07 +0000

Sounds rather like the recipe my grandmother used only she added a small can of tomato sauce. Gave it a different kick, very good.

By: Brian

Brian — Fri, 16 Jan 2009 16:32:59 +0000

That looks like mac and cheese I would actually eat. Wow. I’m going to give that recipe a try.

By: Randall

Randall — Thu, 15 Jan 2009 00:33:12 +0000

Camera strap? Took awhile to see it. Couldn’t, can’t quit looking at pic. OMG! It looks so good.