Reviewed: Mar. 25, 2012

This is my go-to meal when I bring dinners to new moms or families in need. Everyone loves it--and it is kid-friendly! My only changes are I tend to use a bit more cheese and I use Sharp Cheddar, Swiss and Mozzarella as the cheeses, and I put panko bread crumbs on top for some crunch.

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Reviewer:

OtterMommy

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Reviewed: Mar. 2, 2012

My family loved this recipe!!! :) Thanks Allie.

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Reviewer:

savadox

Reviewed: Jan. 14, 2012

Great job, Allison. Wonderful recipe! I used a special blend of cheeses since I couldn't find monterey Jack in Spain. I used the mozzarella and cheddar though. The only thing I did differently was I omitted the ham. My fiancé asked me to add the ham in next time. I made this dish for my fiancé and his parents and they loved it. Thank you for sharing this great recipe. I love the consistency of milk and flour - nice creamy taste.

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Reviewer:

Allison

Reviewed: Dec. 18, 2011

too much milk, bland

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Reviewer:

KingSparta

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Sep. 23, 2011

I LOVED this macaroni and cheese! Such a nice change from the typical boxed stuff and the three cheeses go together so nicely. I did make some changes - left out the ham, cayenne pepper, and used margarine instead of butter, but it was delicious none the less. The only thing that stinks is the heaviness of this dish. You always want to eat more but it leaves you feeling VERY full very quickly. But it's safe to say I will definitely be making this meal again.

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Reviewer:

smhavican

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

Living In: Milford, Connecticut, USA

Reviewed: Aug. 31, 2011

Way too much milk in the recipe. Was tasteless.

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Reviewer:

MONICALYNN10

Reviewed: Jul. 7, 2011

I vegify it and add a 1/2 cup frozen, drained spinach and puree it with the milk and also add 1/4 cup very fine chop carrot and sometimes 1/4 cup fine chop cauliflower. It's a great way to sneak in veggies for the kids! Good recipe which doesn't need half and half or any more fat than it's got already. It's creamy and cheesy in a nice balance.

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Reviewer:

koritsicook

Cooking Level: Professional

Living In: Athens, Attica, Greece

Reviewed: Feb. 15, 2011

Made with the modifications (w. sauce, mustard) and added garlic salt and seasoned salt - still pretty bland. Next time would make wth american/velveeta or more cheddar, less of the white cheese. I skipped the ham because we didn't have any, but I think that would have helped. Maybe add some green peas or broccoli? Anyway, this recipe needs work.

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14 users found this review helpful

Reviewer:

katierosebuchinger

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

VERY GOOD! This one should be the highst rated one on here as I have tried most of them. By far, this is my fav and I like that it does not have processed cheese in it. Per other suggestions I substituted cheddar cheese for the mozz, and added tsp mustard powder and Worcestershire sauce. PERFECT! I am making this for company tonight.

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Reviewer:

beth&cas

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Reviewed: Feb. 4, 2011

This is a classic. For my family, I used ground beef instead of ham, and ziti pasta which was all I had, and all shredded cheddar cheese, with breadcrumbs on top. Baked only 25 minutes. The next day, for lunch, it cuts easily ino pretty squares. Great recipe!

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12 users found this review helpful