A nice and easy American classic that generations of kids have loved! Great for lunch or dinner. Also good if you add some chopped ham or other meat of your choice.
Just made it. I followed the recipe and kept in mind what the other reviews said about cook time and adding more milk. I actually cooked it in 20-30 minutes and with the exact amount of milk. I chose to cook it slowly and watch the temperature to insure the right texture (I tend to burn milk easily). My only difference is that I doubled the recipe. If the pasta is sucking up alot of milk you may be using the wrong pasta. Make sure it is elbows or like. Also, I used already shredded melting cheese from Kraft. I did not have a grainy consistency. I thought this was tasty and easy. I would make this again without hesitation. - 26 Feb 2007 (Review from Allrecipes US | Canada)
i recommend pre cooking the macaroni as the sauce dried up before the pasta was finished cooking - 07 Nov 2011 (Review from Allrecipes UK | Ireland)
Gooey and delicious for sure. I didn't know if the pasta should be cooked first. It shouldn't. I seasoned the onions with salt and pepper and added a minced clove of garlic. I also added some flavor to the extra sharp cheddar with a couple of splashes of hot sauce. Great! - 06 Sep 2007 (Review from Allrecipes US | Canada)