Comments on: Macaroni and Cheese https://tastykitchen.com/recipes/main-courses/macaroni-and-cheese-4/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: Kathy Marie https://tastykitchen.com/recipes/main-courses/macaroni-and-cheese-4/comment-page-1/#comment-55739 Tue, 01 Feb 2011 15:26:10 +0000 https://tastykitchen.com/recipes/?p=85146#comment-55739 Jamie, after reading your comment again, I think you saw what this dish looks like. It’s not a creamy sauce, but pieces of melted cheese. So I think you did just fine!

]]> By: Kathy Marie https://tastykitchen.com/recipes/main-courses/macaroni-and-cheese-4/comment-page-1/#comment-55737 Tue, 01 Feb 2011 15:24:20 +0000 https://tastykitchen.com/recipes/?p=85146#comment-55737 Jamie,

The cheeses melt but they don’t really blend together. If you have to stir it a bit to prevent it from over browning then you will have a bit more blending of the cheeses. But what makes it so appealing is the small cubes of melted cheese that you get in this dish. This will not make a cheese sauce like a boxed version. Did you use whole milk? That is an absolute must with this recipe. And pour on just enough milk till you can see it barely poke through the macaroni mixture. Also, let it set a good 12-15 minutes once you take it out of the oven before you serve. Let me know how it goes for you, OK? I can’t tell you how much everyone love this version of macaroni and cheese. But I can definitely understand your trepidation, I felt the same way the first time I made it.

]]> By: jamie568 https://tastykitchen.com/recipes/main-courses/macaroni-and-cheese-4/comment-page-1/#comment-54135 Sat, 22 Jan 2011 13:19:13 +0000 https://tastykitchen.com/recipes/?p=85146#comment-54135 Hmm, I am trying this recipe again, I must have done something wrong. The flavor was really good but the texture was wrong. The cheeses never really melded together , looked kinda curdled when I was spooning it out. Any ideas?

]]> By: Kathy Marie https://tastykitchen.com/recipes/main-courses/macaroni-and-cheese-4/comment-page-1/#comment-46753 Sat, 20 Nov 2010 14:31:26 +0000 https://tastykitchen.com/recipes/?p=85146#comment-46753 I have never measured it. I know it sounds so weird… and I measure everything! But trust me on this. Just pour the whole milk until you just see it peeking through the macaroni and cheese and then stop! As you’re baking it, if parts start to brown too much just gently stir the casserol to mix in the browner pieces and keep on baking. The trick to this is to have it set for 12 to 15 minutes after you take it out of the oven. All the bubbling gooodness of the melted cheese and milk will be absorbed by the macaroni. We make a huge dish of it (I use a 4 qt. oblong glass baking dish) for Thanksgiving, Christmas, BBQ’s, it goes well with so much. And it reheats beautifully. Let me know how it goes!

]]> By: mccallann https://tastykitchen.com/recipes/main-courses/macaroni-and-cheese-4/comment-page-1/#comment-40609 Mon, 27 Sep 2010 19:12:03 +0000 https://tastykitchen.com/recipes/?p=85146#comment-40609 Approximately how much whole milk do you add? Thanks!

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