Reviewed: Nov. 1, 2007

Took other reviewers advice, omitted ham, added dry mustard and worcestershire, increased amount of macaroni. The result was disappointing still - a lot of work and SO bland! If I decide to try again I'd use stronger cheeses only, like sharp cheddar. But I will probably look elsewhere for another recipe.

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travelsheila

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

I am extremely disappointed at having wasted all my time (and my cheese!) making this recipe... and I am really puzzled by all the rave reviews. The baking instructions are way off- this was a congealed mess after just 30 minutes of in the oven (never mind the 45 mins the recipe calls for). I followed all the directions and had a delicious, creamy cheese sauce (I had added 1/2 tsp of ground mustard & onion powder). I should have just mixed the sauce and the pasta and ate it like that, as the oven baked out ALL the flavor and texture.

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 9, 2007

It was fine but not the best ever. I did not add ham though and changed the cheese.

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tribe

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Reviewed: Oct. 2, 2007

This is a great start, but I like some heat in all of my food. Here are my modifications: Boil pasta for 5 minutes only. Do not shock with cold water. Use 12oz. macaroni rather than 8oz. Use a full teaspoon each of cayenne and salt rather than a pinch. Add one teaspoon of mustard seed. Add a tablespoon of worcestershire sauce to the milk before reducing. Use equal parts of shredded extra sharp cheddar, monterey jack, and a hot pepper cheese (habanero is perfect), small cubes or shredded. Bake for 25 minutes only, no need to bake further. Delicious!

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alex r.

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Reviewed: Sep. 29, 2007

this is so far the BEST mac n cheese i have tried. BOTH children loved. agree totally that 12 oz of pasta is NECESSARY. i had no motz so just increased the other two cheeses; alos added cubed ham. will try your other recipes as this was fabu!

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deb

Cooking Level: Expert

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Reviewed: Sep. 22, 2007

Very good, i added some spicy seasoning salt and some worchestershire sauce as someone else had mentioned. Also did not have any ham so I added some hot dogs, tasted great!

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Corianne

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

I really wanted to like this recipe. It was the first "from scratch" mac & cheese I've attempted. It was a lot of work to get the milk boiled just right, etc, while chasing 2 small children. But it turned out to taste just like Piccadilly's. My little boy didn't like it - preferred Kraft from a box.

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LORI HARRELL

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Reviewed: Aug. 22, 2007

Could not wait to get this out of the oven - very tasty!

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BECC1

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Reviewed: Aug. 12, 2007

The different cheeses and the ham make this an exceptionally good dish. Thanks for the recipe!

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Rhonda R

Cooking Level: Intermediate

Home Town: Russellville, Arkansas, USA

Living In: Irving, Texas, USA

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Reviewed: Jul. 30, 2007

I just thought this was grainy.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jul. 28, 2007

Good base recipe. I left out the ham and used shredded extra sharp chedder cheese. I only put it in the over for about 20-30 minutes.

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sleepypea

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Reviewed: Jul. 25, 2007

When I asked my boyfriend what his favorite food was, his answer was "mac and cheese" - I, who has never encountered anything but the blue box variety, was astonished. My reaction when he told me his mom made it from SCRATCH was "HuH? How does she make the cheese powder!??!" Nevertheless I decided to make his favorite dish and followed this recipe exactly. WE LOVED IT!!! I'll never settle for the instant stuff ever again! THe only problem I had was with the flour clumping. Next time I will try corn starch instead.

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Genie

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Pittsburg, California, USA

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Reviewed: Jul. 24, 2007

Definitely baked too long and I think too much milk, since it came out soupy. We may use more pasta next time and see if that helps with the milk problem.

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Meww G.

Cooking Level: Beginning

Home Town: Nokesville, Virginia, USA

Living In: Manassas, Virginia, USA

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Reviewed: Jul. 20, 2007

Good recipe but too "mealy". Not a creamy mac & cheese.

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LOCKMASTER

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Reviewed: Jul. 11, 2007

Okay it looked great when I first took it out of the oven. The longer it sat, the drier it got. It was bland. I made it as a side dish for a recent BBQ and literally threw away almost 1/2 of it. My daughter didn't finish it. I didn't add the ham. It definitely needs more tweaking or perhaps use only 3/4 lb. of pasta for it to come out creamier. I will try it again, adding a sharper cheese. It might be because the some of the cheese used is very delicate in flavor.

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Karies

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

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Reviewed: Jul. 4, 2007

First mac and cheese I've made. I had my doubts when it came out of oven, but it tasted great and was gone immediately at the cookout.

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Kevin

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Reviewed: Jul. 2, 2007

This was a great foundation recipe. However, I omitted the ham and added a tsp of mustard powder and onion powder for taste. Otherwise, I think it may have been too bland.

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Kirsten

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: May 28, 2007

This macaroni was decent. I followed the recipe nearly exactly - I only cut out the use of ham. It was sort of bland, so next time I'll definitely add some mustard and seasonings to kick it up a notch.

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