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This meal is definitely a kid-friendly choice, but adults will likely enjoy it, too.

Source: Everyday Food, May/June 2003
Total Time Prep Servings



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How would you rate this recipe?
  • janetton
    14 SEP, 2017
    So I think it is definitely 1 lb of cheddar:8 oz of cream cheese:8 oz of pasta. I made it with 8oz each of cheddar, cream cheese and pasta, as mentioned on the video - though the cheddar amount looked huge in the video compared to my 8oz - which was a lot, but not as huge as compared to the video. Mine seemed too watery when i put them into the 12-muffin tin, but hoped they would firm up a bit when cooked. It tasted fine, but as soon as I took out each muffin-sized portion after cooling for 15 minutes, it would collapse. I think doubling the cheddar is necessary to hold the shape. But that is SO much cheese for just 1/2lb of pasta!
  • americantracer
    28 NOV, 2015
    Very yummy....wish Martha's recipes were easier to glad for the video.
  • MS10179294
    24 FEB, 2014
    I'm a little confused......Your original email posting was the mac & cheese in muffin tins - but your recipe is for individual ramekins servings - and only for 4! Metal muffin tins bake hotter than ceramic ramekins....So WHY didn't you stick with the original idea? (ANY RECIPE that calls itself "Mac & Cheese" ALWAYS makes the mouth water!!!!!)
    • janet.mi_879498
      29 SEP, 2015
      I can't believe that the mistake was never corrected. When I clicked on "Get Recipe", I expected to get the recipe in the video for the mac & cheese cups IN the video. Instead, it was clearly a recipe for another mac & cheese. So now I'm left to make up my own recipe. I HATE video recipes. With a written version, I can just look on the page. With video, I have to play back to find something. CORRECT THIS OR REMOVE BOTH!! Amts. and directions are too different to be the same recipe.
  • MS10394184
    19 FEB, 2015
    I just made this recipe for my son today, I followed the instructions in the video it came out delicious! I just don't understand how the printed version is so different...I even thought it was another recipe.
  • MirToni
    23 SEP, 2014
    So easy and delicious! Made with only a couple of changes – used extra sharp white cheddar cheese and used 1/3 cup of breadcrumbs. Prepared exactly as directed but used a 12 x 8 inch glass dish instead of 4 ramekins. Great recipe!
  • caffrerr
    21 MAR, 2014
    I also noticed a difference. In video she says 8 oz of cheddar cheese, but recipe calls for a pound. I haven't made it yet, but if anyone has, what is the right amt? I'm going to pre-make this for an RV camping trip and reheat in oven for b'fast! THANKS
  • zoe-megtelusn
    24 FEB, 2014
    Sorry. 4. Should read: The printed version bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes, not "The video bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes."
  • zoe-megtelusn
    24 FEB, 2014
    (Continuation of review) 4. The video puts the crumb mixture directly onto the mac/cheese and them bakes for 20 minutes. The video bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes. These appear to be two different recipes, or at least two versions of the same recipe. Why is this? Why give a video of a recipe and then change (a) the ingredients and (b) the method in the printed version?
  • zoe-megtelusn
    24 FEB, 2014
    This is not quite the recipe as demonstrated in the video. 1. The video says heat the oven to 350 deg. The printed recipe says heat the oven to 400 deg. 2. The video recipe calls for 1/2 lb of cheddar cheese. The printed recipe calls for 1 lb of cheddar cheese. 3. The video recipe is divided amongst 12 muffin cups. The printed recipe is divided amongst 4 14 oz ovenproof dishes. (Continued)
  • pickettje
    29 NOV, 2008
    This dish is delish! My dad typically won't eat pasta but he loves this tangy entree. Serve with roasted plum tomatoes for a classy and simple dinner.

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