Reviewed: May 19, 2013

The roux for this recipe is fine as long as u take your time and cook slow as well as allow to boil a bit at the end. I used half sharp cheddar and half montery jack with jalapenos, added spinach and YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adelle

Cooking Level: Expert

Home Town: Newcomb, New York, USA

Living In: Hartford, New York, USA

Reviewed: Feb. 21, 2013

This is the first time I made homemade Mac and Cheese, and I like this recipe as a base recipe very much. My boyfriend and roommate liked it as well. I didn't have trouble making the roux from the instructions given. I did substitute with 2 parts heavy cream to 1 part 2% milk, added some white cheese, and substituted for whole wheat flower. I also added pancetta, tomatoes, and bread crumbs. But overall, I would recommend this as a starter recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jotjoker

Reviewed: Oct. 10, 2012

I've been using this recipe for years and it's very popular with my family particularly on cold, wintry days. I made my regular vegetarian adjustments to this recipe by omitting bacon. I've also taken to using 1 cup cheddar, 1 cup American and 1 cup white cheddar cheese instead of just cheddar. The three cheese combination adds extra flavor to an already tasty recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

abxoxo

Reviewed: Oct. 8, 2012

Exceptional family loved it yummy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

fabulous pretend chef

Cooking Level: Expert

Home Town: New Carlisle, Indiana, USA

Living In: Fairview, Oregon, USA

Reviewed: Aug. 23, 2012

Extra bacon with some onions (half of what is called for) was perfect for us. We topped with crumbled buttered crackers for a little extra crunch and served with a side of green beans for a great meal that the kids ask for again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aquinoci

Reviewed: Jul. 26, 2012

I used this as a base for what I made last night. I only had 2 cups of cheddar, and one of mozzarella, so that's what I used. I also used whole wheat pasta and added shredded carrots. Delicious! My husband and 2 year old love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kkcont86

Reviewed: Jul. 17, 2012

Delicious! Best mac and cheese I have made so far! I did add 1 extra slice of bacon, dry mustard, cayenne, nutmeg and white pepper. I did not have just cheddar cheese, so I used a mixture of chedder, mozzerella & asiago. We ate every bit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AngieLee

Reviewed: Apr. 2, 2012

my boyfriend and i LOVE this! it is more work but definately worth it

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KRussell

Reviewed: Feb. 29, 2012

I made this last night but I made mine spicy! I mixed jalapenos and used Jack and sharp cheese, then topped it off with bread crumbs. So good! Be sure to use small to medium pasta shells or there won't be enough sauce to cover the shells.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jillian.quintos

Reviewed: Feb. 24, 2012

I used a little less flour, stirred it with the butter for a long time, and could still taste the flour. I did add broccoli to the veggies, and a little hot sauce. I wish I would have used sharp cheddar, because it needs some sort of kick (the hot sauce helped). Also, the sauce took FOREVER to thicken. Maybe 25 minutes? I think I'd rather just stick to my usual recipe for mac n' cheese.

Was this review helpful? [ YES ]
1 user found this review helpful