Velveeta Baked Macaroni & Cheese

This was great, I don't like Velveeta cheese and I still enjoyed it. This has helped me on my way to "mastering" mac and cheese!

I loved this recipe. I used Velveeta Light and it still tasted delicious. Also, 1 cup of cheddar cheese was enough for us, but 2 cups would be good for a real cheese fanatic. This is a good make-ahead macaroni and cheese. Pop it in the oven 30 minutes before you're ready to serve.

This was a surprise hit. I was sure I wasn't going to like any sauce made with Velveeta, but a large brick of it bought at a bargain price was sitting in my fridge so I needed to start using it. I was unsure of the amount of dry macaroni to use (I had a 900-gram bag), so I tried 5 1/4 cups ... but I think that was a tad too much and next time will use 4 cups. This recipe was very easy to prepare, came together quickly, and was a HUGE hit with both my husband and teenage son. I liked the mild creamy/cheesy sauce; it was very old-fashioned and definitely qualifies as comfort food. I substituted a few shakes of Tabasco for the white pepper; that was the only change I made. Thanks for the recipe, Mark!

This was the very first time I ever made mac and cheez that did not come out of a blue box. I have never been too fond of the cut out chunk o'stuff that I had come to associate with homemade. I jumped into this with both feet and made it exactly as directed and WOW, great recipe. It was even better the next day with a little milk added. Thanks Mark!

I have to admit, that of all of the mac & cheese recipes that we've tried, this is the first one that everyone loved. It has a great flavor to it. Good job, Mark. Knew I could count on you for a great recipe. Wish I had tried it sooner.