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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Reviewed: Dec. 6, 2008

i didn't follow the recipe exactly, only used cheddar and jack. used a pint of half and half and about half a cup more 2% milk. didn't use ham. added some shredded cheddar in with the macaroni before the sauce was added to hold together a bit. so good. my fiancee was very impressed and i will be definitely making this again. thank you for the recipe. oh, and a pound of macaroni is totally doable, there is plenty of cheese sauce.

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Augie

Cooking Level: Intermediate

Living In: Newark, New Jersey, USA

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Reviewed: Oct. 24, 2008

No one in my family of 5 was fond of this dish. I made it exact. It was dry and lacking in flavor.

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Allison D.

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

I don't like when people rate recipes low and they add modificationsto it. Remember - its not the same recipe you're rating if you change it!!

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kim

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Reviewed: Oct. 10, 2008

Best mac n cheese I have ever made. This is a keeper. I used 2 parts sharp chedder cheese and 1 part velveeta. It was all I had on hand. It turned out great.

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my2girls

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 5, 2008

This recipe was easy and fantastic. My family loved it. It will definetly replace our "old standyby" Thanks!

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norcalcooker

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Reviewed: Sep. 29, 2008

This is very good, great for potlucks! I made some adjustments: I used 1 lb. of noodles, 1 lb. velveeta cheese with cheddar and monterey jack, no ham and added 2 tsp. dry mustard and 1 tsp. worsestershire as suggested by another reviewer. I also mixed 1/2 c. panko bread crumbs, 1/2 c. grated parmesan, and 3-4 T. melted marg. for a topping. I found that I needed to add a little more milk (1 cup?) to thin the cheese sauce so it didn't get too thick when it baked.

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ibakealot

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Reviewed: Sep. 7, 2008

This Mac and Cheese has a great flavor. I did find that it was a bit thick so I added more milk.

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Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Aug. 24, 2008

Because of the amount of sauce this makes, I used a full one pound box of noodles so it wasn't too soupy. I added breadcrumbs to the top when baking and it turned out great! Everyone wanted seconds. This is the mac and cheese recipe I will use from now on.

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Jennifer

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Allie's Delicious Macaroni and Cheese

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