Comments on: The Truth About Authentic Amish Homemade Macaroni and Cheese (with Recipe!)

By: Georgia Varozza

Georgia Varozza — Thu, 09 Apr 2015 23:59:04 +0000

Hi, Verna-

I love adding that bit of dry mustard as I think it brightens the taste. But cook’s choice!
In reality I do the same as you: I add the cooked pasta until it looks “right,” because depending on the shape of the pasta used, the uncooked to cooked ratio can be different.
You are blessed to have so many children/grandchildren/great-grandchildren. That’s true wealth!
God’s blessings to you,
Georgia

By: Verna Westman

Verna Westman — Thu, 09 Apr 2015 17:15:03 +0000

Except for the dry mustard, it sounds like MY Mac and Cheese, after the problem of too much noodles, I started putting the noodles into the sauce, problem solved. Velveeta has always been a staple for me, I use it in other dishes also. I have tried using Cheddar but my family complains it doesn’t taste right (1 Husband 7 children 12 Grandkids and several Greats).
My 2 x Great Grandmother was Pennsylvania Dutch, so maybe it’s genetic.
Thanks for the recipe tho’, I’ll pass it on to the youger ones that need the amounts to use.

By: Georgia Varozza

Georgia Varozza — Tue, 17 Mar 2015 00:05:49 +0000

Oh for goodness sakes, I should have proofread my post before hitting the Submit button! It should read “Also, don’t forget that you don’t have to BAKE the mac and cheese.”

Blessings,
Georgia

By: Georgia Varozza

Georgia Varozza — Tue, 17 Mar 2015 00:04:08 +0000

Hi, Shirley!
I know what you mean about wanting your mac and cheese “cheesier”! So when I go to put together the noodles and the cheese sauce, I always keep back some of the noodles until I know for sure whether I’ll want to include them or not. Also, don’t forget that you don’t have to back the mac and cheese. It’s totally ready to eat as soon as you mix things together, and I think that makes for a cheesier finish also.
I hope you give it a try!

By: Shirley Chapel

Shirley Chapel — Sat, 14 Mar 2015 03:49:46 +0000

This recipe you have on here sounds a lot like the one that is on the Velveeta box. There are some different things however like the mustard but pretty much the same. I used less macaroni but wound up with too much cooked macaroni and not enough sauce. I never could make a decent macaroni and cheese so usually fall back on the Stouffers.

By: Amber Stokes

Amber Stokes — Fri, 13 Mar 2015 20:52:09 +0000

Oh, that’s unfortunate! If you ever want to give homemade mac & cheese a try again, you can make this one without Velveeta. Georgia’s pictures sure look good!

Have a great weekend!

By: Shirley Chapel

Shirley Chapel — Thu, 12 Mar 2015 16:00:07 +0000

I tried making the recipe that Kraft provides for Macaroni , on the boxes of Velveeta Cheese. For me it was a dive. Too dry . With just the two of us think I will stick to the Stouffers frozen macaroni and cheese. Easier for me. Turns out perfect every time.