Pleasantly surprised with this! I've been looking for a GOOD mac and cheese recipe that didn't use processed cheese, and I think I found it! I used low salt Ritz crackers instead of bread crumbs and it turned out great. I also added some milk as others said it was a tad dry, and that made it perfect I think-definitely add a little milk. Thanks so much for the recipe!

Reviewed On: Sep. 30, 2009

Yummy! I only gave it 4 stars because I had to add some things to it to give it some zing. First time I made it, I followed directions exactly. Second time I made it, I added a few dashes of garlic powder, chili powder, and red pepper flakes. Only a very small amount of the hot stuff as I have little kids who wouldn't like it too hot. Also, the second time I made it, I used a combo of cheddar and monteray jack cheese to both the insides and the top. With my additions it was delish! Make sure there's enough sauce, though, it needs quite a bit to make the insides saturated enough-I used 3 cans of enchilada sauce and that was perfect.

Reviewed On: Aug. 12, 2009

These were quite good! The biggest thing we noticed with it was the sweetness, it just seemed a little too sweet. I guessed it was the cumin, so next time I make it I will a tad less. Strange thing is, when I had leftovers, I didn't add tomatoes to the top and it actually tasted a lot better. It seemed the sweetness of it just didn't go with the taste of tomatoes. So just a suggestion-try it without the toms and see how you like it. We froze the leftovers and they microwaved beautifully and tasted wonderful.

Reviewed On: Jul. 31, 2009