Reviewed: Oct. 31, 2009

followed evrything so it seems the taste was right ,but not the taste i really wanted to.Seems too oily when i took it out anyway from the oven.

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sakurambo

Cooking Level: Beginning

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Reviewed: Oct. 19, 2009

my family did not really like this. Next time I will try something with no ham and a crumbly topping

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Erin Haye

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Reviewed: Sep. 21, 2009

This was so, so very good! Oh my goodness. Its like heaven in a spoon. As RUBENETTE suggested, I also left out the ham, used 12 oz macaroni, and added a teaspoon each of ground mustard and worcestershire sauce. I also added some bread crumbs over the top and it made it even more yummy and crispy. Will make again and again. Wish there was some left over to eat right now!

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Bleue

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Reviewed: Sep. 21, 2009

I wish I had all the ingredients to make this recipe as given even so - this recipe came out as a 5 star without the ham, pepper or paprika! I loved it! Thanks for the recipe it is a keeper and I promise to have all the ingredients next time I make it.

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Cheryl

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 4, 2009

Yummo! This was really really good. We made it as the recipe stated just throwing some breadcrumbs and parmesan cheese on the top before baking for good measure and it was perfect. Not perfectly good for you but perfect as far as comforting mac and cheese goes. I will be retrying this recipe with different variations of cheese in the future.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Aug. 29, 2009

Yumm... the ultimate in comfort food! I made this to go with The Best Meatloaf (so I ommitted the ham) and it was sooo good! My kids loved it!!! I used 5 oz. of jack/cheddar mix shredded, 5 oz. of mozz shredded, and 5 oz of kraft American Cheese slices that I wanted to get rid of. I then topped with about 1/2 cup of panko bread crumbs mixed with about 2 TB melted butter. Cooked for about 40 minutes--broiled for the last couple mins to brown the bread crumbs. Oh, used 2 cups skim and 2 cups 2% (warmed in micro for a min) and it was plenty creamy!! A definite keeper!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Jun. 12, 2009

I love this one... I made it the way it says the first time minus the ham around Thanksgiving and my family loved it. I then made it again for Chirstmas , but I left out the hame again and switch the cheeses to 15 oz of Velveeta. It is so much creamer this way. I am not required to make this version for every family gathering now.

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Glynis

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Reviewed: May 18, 2009

This is the best mac n’ cheese I ever tasted. I been using this recipe for years now and finally decided to write a review. People beg me to make this, that's how great it is. Its the truest form of comfort food and has become a regular at my Thanksgiving table as well as BBQ's. I leave out the ham but I follow the recipe to the tee and its always, always a hit. I have even prepared it a day ahead and throw it in the oven an hour before we sit down to eat! GREAT RECIPE!

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CYNNI112

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Reviewed: Apr. 13, 2009

I love this! So I changed the recipe around a little bit, I didn't use ham and I used Velveeta cheese for my cheddar and added several other cheeses to it, I also used half and half to make it creamier. I've used 2% milk and came out a little grainy, but whole milks works nicely too. I kept all the spices and added garlic and onion powder to the sauce and the topping. I baked it for 20 mins and then broiled it for about 1 min 30 sec to get the "crunchy" topping. Everyone loves it!

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JLynch

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Reviewed: Apr. 5, 2009

This is my go to recipe for mac and cheese. I love mac and cheese, and I make this recipe during the cooler months of Fall and Winter, since I think it is a heavy type of dish. I have also added imitation crabmeat in place of using ham and that tasted yummy as well.

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Kathy W.

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Reviewed: Apr. 4, 2009

This was a very good twist on an old favorite. I think the roux must be the key to its abundant flavor. And like it says, if all ingredients are lined up on the counter, making this dish is about the easiest thing you'll do all week. My whole family really enjoyed this dish.

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CLYDE PATTERSON

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

This recipe is great. I make it all of the time. The only thing I do differently is not add the meat and use it for a side dish. My sister-in-law calls me for it constantly too. Now she makes it out of all organic ingredients and they all love it.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Mar. 22, 2009

Very good! I just used one small ham steak and wasn't sure if it would be enough but it was plenty. Make sure you leave enough time for it to set the 20 minutes!

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lexus1994

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Reviewed: Feb. 14, 2009

I used to make a macaroni and cheese recipe from my father that has been known as "Michael's Mac & Cheese". After trying this recipe and making some small changes over the years of using this recipe, it is definitely the best Mac & Cheese recipe around. I have been in search of the best Mac & Cheese and I haven't found one anywhere. The reason why this recipe is so good is because of the roux. Take the time it's worth it. I have also added 12 strips of bacon cooked in the oven and coarsely chopped in the food processor.

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wellmike

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Reviewed: Feb. 1, 2009

Awesome. I made this last night and boy it beats the box kind ten fold and that's skipping the HAM. I added 5 ounces of Dubliner cheese and gave it a little kick. I mixed the sauce in just enough to coat the macaroni and spooned some on top (I have about 1 1/4 cup leftover, good for fondue). Baked for 45 minutes or so. The top was nice and chewy, the inside was perfectly cooked. I suggest that you keep it at about 1.5 to 2 inches thick, so it cooks evenly and less time. This will now be a staple recipe for get togethers.

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Happypoa

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Reviewed: Jan. 21, 2009

Sorry, but even with adding some Havarti cheese this was a little bland. The consisteny was great, just needed something more.....

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JMROSS

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

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Reviewed: Jan. 19, 2009

I make this yummy dish every Thanksgiving and the only reason there is ever leftovers is because now I purposely make two trays, one to serve at dinner and the other for people to take home as leftovers. The great thing about this dish is that it's very versatile, you can swap out any of the cheeses listed for another type of cheese to suit your tastes, also you can add other things like bacon, a can of diced tomatoes, turkey, jalapeños, whatever! Also for a creamier sauce you can add a can of evaporated milk (just reduce the amount of milk accordingly) The dish is very high calorie but it’s perfect for special occasions.

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ICIBIU

Cooking Level: Intermediate

Home Town: Queens, New York, USA

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Reviewed: Dec. 21, 2008

Nirvana. As others have done, I used a whole 16oz of macaroni. I omitted the ham. For the cheeses, I used Cabot cheddar, jack, and some Chihuahua (Mexican white melting cheese). I couldn't have asked for better mac and cheese.

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Cheryl

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Reviewed: Dec. 13, 2008

I've been looking for a good mac and cheese recipe for awhile, and this is the best one I've found. I left the ham out, to make it vegetarian. I took some other reviewers suggestions, and used 16 oz of macaroni instead of 8. I think it would have been much too soupy otherwise. I also sauteed some panko breadcrumbs in 2 tbsp of melted butter, and then added some shredded parmesan cheese and sprinkled it on top before baking.

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BONF

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Reviewed: Dec. 6, 2008

Good macaroni and cheese..still does not compare to my sister-in-laws, not as creamy ...but Good none the less. I did omit the cubed ham.

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kac2research

Cooking Level: Intermediate

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Allie's Delicious Macaroni and Cheese

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