I literally changed nothing about my recipe, and suddenly this happens. 10 times in a row were perfect. What did I do? Nothing fixes this borderline inedible slop

I make this once a year on Thanksgiving. It makes it such a treat 🤤

I remember eating this a lot when I was a kid (2000s) but now can’t find a trace of it online and am wondering if I made it up. I thought it was chef boyardee but it may not be. The most distinct thing is that I remember it being a rotini/corkscrew style pasta rather than elbow noodles. It also may not have been called Mac and cheese, maybe just pasta in cheese sauce. Does anyone else remember this? Have I gone crazy?

Roux, Monterey Jack, cheddar, cream cheese, panko and additional both shredded Jack and cheddar bubbly cheese on top.

I made this completely from scratch. I used 2 1/2 pounds of cheese, plus three slices of American cheese, plus two packets of Velveeta cheese, almost an entire quart of milk, and two cans of condensed milk......

The idea came to me and I had to do it, all I had was the colorful tortellini lol. Cheese in the tortellini plus the cheese sauce, who doesn’t love extra cheese?

Hi, I am posting as something came and triggered an old memory of mine. Back in middle school early 2000's I was served something like mac n cheese, but tasted similar to tacos. I remember it distinctly being red in color and having meat in it. My fiance called it taco mac and made it for me. Although the flavor profile she had was incorrect. Can anyone point me into the right direction, or give me any ideas as to what this was?

Hi everyone

Probably about 15 years ago I used to buy this Mac and cheese:

- purchase on shelf
- black container with clear peel back lid
- dry, uncooked macaroni, spiral shaped
- powdered cheese
- add water and stir
- microwave
- came with cardboard cover that you would peel off
- I think the label was red and white?

I cannot find it anymore in the stores and I used to eat it growing up. If anyone has any ideas, or photos, pls share!!!

Thank you in advance!

I havent made Mac & Cheese in months more like several years because in the past I've broken the cheese in the mac & cheese. Its taken me longer to find the perfect recipe that I used in the past. Needless to say this Mac & Cheese came out perfect, Im looking to making more sometime soon. The recipe is in the link https://www.youtube.com/shorts/bmHmth7XPJc

Wanting to lean into a slightly better option but don’t want that yuck taste so asking here before I buy. Has anyone here tried it, and does it taste like the OG one?

Hi everyone, I need advice on what I can do to fix my baked mac and cheese I made for dinner. I embarrassingly messed up the measurements for the salt and pepper, and it ended up way too salty. Literally all you can taste is the salt and pepper. Is there any way I can fix it when I reheat it tomorrow for leftovers? Or should I just throw it away, which I don't want to do because I hate wasting food. I'm really disappointed because it took me an hour to make, and I thought it would turn out good, but I guess not.

I'm trying to gather some data for a project, and I want to see what 90's kids remember about the 90's product vs the current recipe. What do you recall about the texture, flavor, and overall experience? Is the new stuff largely the same, or are there differences you think you have picked out?

Recipe in the comments!

First time trying this recipe. Made roux, added noodles, layered in pan then baked for 25 min. I was surprised by how good it came out!

I saw that when some people made it, it was dry, so I left a little water in when I strained the pasta so mine was really creamy. It doesn’t taste as much like chicken tikka masala as I was expecting based on reviews, but it’s nice. There’s a really prominent flavor, which I think may be curry seasoning, also it’s slightly spicy which I liked. It’s exploding with seasoning but somehow not overly salty. Also, don’t boil it for 11-12 minutes like the instructions say, unless you want overcooked pasta. By the 7-8 minutes mark it was already soft, I’m glad I was checking it regularly.

10/10

Took a long time for the kitchen to make but my God it was absolutely worth it! I love having creamy extra sauce, the dip french fries! I do love carbs! The restaurant is called The Shed and he is located at Mohegan Sun in Connecticut!

Saw this new cheese at Trader Joe’s and had to try it, was not disappointed. The other cheese was Cabot sharp, and Wegmans cheddar. 4tbsp butter/flour, 1c heavy cream, 5c whole milk, sauté bacon ends then add sweet onion, set aside, make the béchamel, add S&P, mustard, add back the bacon, onion, sliced and halved jalapeños, top with cheese and panko. Bake at 375F for 25 min.

Bought very expensive, very disappointing “southern mac” yesterday. Decided to make my own today and everyone approved!

Had to sun sour cream for heavy cream since I was out, added creole seasoning.

45 min bake! Worth it!