An American classic - mac and cheese. It is an easy to make basic dinner or side dish, this recipe can be built on with additional flavours like garlic.
I only give it 3 stars as written because of two things -- 375 for an hour is too hot so your top will BURN (I did 350 for an hour and that was perfect), and it needs at least double the cheese. With these two alterations you'd have a five star classic mac-n-cheese recipe that will be delicious. - 21 Jun 2005 (Review from Allrecipes USA and Canada)
I thought this was great, but I made some changes. Reduced cooking temp to 350, used 12oz of noodles instead of a pound, used half mild cheddar and half Kraft Deluxe American Cheese (sandwich slices), and increased the amount of evaporated milk. This was a homerun for all three kids and it reminded me of the way it used to taste when I was growing up. - 01 Oct 2004 (Review from Allrecipes USA and Canada)
Finally, a recipe for the mac and cheese I grew up with! I followed other reviewer's advice and doubled the cheese and evaporated milk. I also melted the butter and evenly coated each layer of macaroni. I baked it at 375 for 45 minutes uncovered which was a little too long...next time I will either lower the temperature to 350 or shorten the bake time. Thank you so much for sharing this recipe! I'll be making this again; it was wonderful! - 07 Jan 2006 (Review from Allrecipes USA and Canada)