This is an excellent macaroni and cheese and very easy to make. A great side dish or quick lunch with toast.
This was fast and tasted good. I did make some changes to use what I had on hand. I used 4 slices american cheese in place of velveeta. I used 1 full cup of sharp cheddar cheese. I used 1/4 cup milk in place of the cream. And about 2 1/2 cups pasta. This was great, just as easy to make as box mac and cheese. More like two servings... definately not 4 unless this is a side dish. - 06 Feb 2008 (Review from Allrecipes USA and Canada)
FYI DO NOT SALT THE PASTA WATER!!!! I usually salt my water for boiling my pasta but this recipe does not need that. It reasulted in a slightly too salty dish but I know that next time it will be perfect. - 13 Jan 2007 (Review from Allrecipes USA and Canada)
This was great. The cheddar cheese used was medium. The Velveeta made the dish creamy. I did not notice a velveeta taste at all. The only difference was more than 2 tablespoons of heavy cream was added to desired consistency. I also doubled the recipe...glad I did. Will have to try with sharp cheese, just to see how it turns out. Enjoy! - 07 Nov 2005 (Review from Allrecipes USA and Canada)