Kids love it and it's easy to make-no-bake, just cook it in a pot. Also good if you add a some cubed cooked ham!
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)