This is a very special and rich macaroni made with three kinds of cheese. The shape of the baking pan will affect the outcome. I like lots of 'crunchy stuff,' so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'
I think the directions are wrong!!! It says to use two 16 oz. bags of macaroni, which is way too much! Use just one 16 oz bag and use 1/2 cup milk and 1/4 cup butter. I made it this way and it tasted pretty good. I don't think 1/2 cup milk and 1/4 butter would be nearly enough for two 16 oz bags of pasta! - 26 Jun 2000 (Review from Allrecipes USA and Canada)
The Staff at AllRecipes has corrected the ingredients to include, well, three kinds of cheese, per the original submission. Happy Cooking! - 27 Sep 2000 (Review from Allrecipes USA and Canada)
Heavenly! This macaroni and cheese is SO good! I changed the recipe by adding only one pound of noodles, one cup of milk, skipped the swiss, added chopped up hot dogs (my husband is a meat eater), and didn't add butter to the mix, just dotted a little on top. I don't think I'll ever buy boxed mac and cheese ever again! By the way, my husband HATES Mac an' Cheese, but LOVED this! He wolfed down nearly half the pan in one meal! - 17 Sep 2007 (Review from Allrecipes USA and Canada)