The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jun. 8, 2007
A suggestion for making white sauce - warm the milk in the microwave before adding to the roux. Just whisk a lot as you add the milk, and it will thicken faster and turn out just fine.
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jun. 5, 2007
this was excellent. my boyfriend went back for thirds and his friend had seconds. it makes the perfect amount, and the leftovers are great too! i made a few minor changes. im a vegetarian so i didnt use bacon at all. i sauteed onions and garlic in a little olive oil. for the cheese i added a little extra cheddar and also some mozzarella/provolone shredded cheese i had. i topped it with more cheese, then i crushed up some ritz crackers and multigrain club crackers and covered the top with those, and then put a layer of shredded parmesean over that. nice and crunchy! the roux is really easy. if you're having trouble, use a wisk and add the milk by half cups. just wait for it to thicken, it will. will make again and again! *EDIT* finally got the perfect cheese blend. It's sharp cheddar, colby, and provolone in the sauce, and shredded parm on top. mmmmm!
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Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA
Living In: Groton, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: May 29, 2007
I wish I would've read the comments before posting my earlier post. This dish was very easy to make and it was my first time making homemade mac & cheese. I add velveta cheese along with the sharp chedder, my hubby doesn't eat anything with out velveta! Was very good. But can be bland without adding salt when baking. We just added it to our plate when needed. Otherwise was very very good, even the INLAWS loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: May 27, 2007
I'm giving this great recipe 5 stars, but I made it slightly differently. No bacon. I made caramelized onions, which tasted excellent in the dish so I recommend it for sure. The cheese sauce which is made from a roux needs to be modified. Once you have melted the butter, added the flour and then milk, you need to simmer the mixture over low heat for about 8-10 minutes & stir occasionally making sure it does not burn. This is to cook down the flour and make a nice paste. Then add the cheese, and some nutmeg always adds that extra perfect touch to cheese sauce. I also added some garlic powder and cayanne. I love this recipe and next time I will throw in some stewed tomatoes as well. Thank you for sharing!!
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Cooking Level: Expert

Living In: Capitola, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: May 25, 2007
I'm not a huge mac and cheese fan, but this was great! Will make often, thanks!
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Cooking Level: Intermediate

Living In: Butte, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 26, 2007
SOOOOOOOOOO GOOD! We love a little kick in everything, so I added just a dash of cayenne pepper- just enough to tickle the throat. My husband, the UBER picky eater so it was truly the "yummiest mac and cheese" he's ever had. It's a keeper!
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Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA
Living In: Ithaca, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 12, 2007
I Loved It!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 2, 2007
I followed this recipe exactly and it was very good! I will definitely make this again. Thanks for the great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 24, 2007
For a first time chef, this recipe was extremely easy to follow. The results were great! I've made this twice and I've had cheers both times. As a suggestion, I find using bacon bits saves time and offers convenience for the student cook.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 30, 2006
My husband loved it, but my kids took one bite and turned their noses up to it.
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Cooking Level: Expert

Home Town: Arroyo Grande, California, USA
Living In: Garden Farms, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 26, 2006
I made this recipe for my work. Everyone loved it. It tastes wonderful and traveled well. This was my first time making macaroni and cheese that wasn't from a box and it was great.
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Cooking Level: Intermediate

Home Town: Fort Valley, Georgia, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 13, 2006
very delicious!a little dry if you rewarm it but add a little milk
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Cooking Level: Intermediate

Living In: Webb City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 2, 2006
Great recipe made it for Thanksgiving 2006. This was the first time my husband ate all my mac and cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 1, 2006
Very good and easy to make, didn't change a thing. If you are use to box mac and cheese, this is a good change of pace.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 30, 2006
This recipe tasted good when we added 3/4 cup of marshmellows. Whats better than mac and cheese and marshmellows? My favorite two things! A little fluff never hurt.......
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 30, 2006
This recipe is awesome. It's a great basic recipe that's easy to change and add to. I recently just tried it with chopped grill chicken and italian cheeses and that was pretty good. I love my mom's homemade mac'n'cheese but it takes forever to make, this doesn't. It's fantastically easy to make and easy to eat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 10, 2006
This was awesome. I only changed it a little - I used 2 cups cheddar and 1 cup mozzarella. I sprinkled the top with italian breadcrumbs before baking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 8, 2006
I thought it was DELICIOUS, and my husband thought so, also!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 23, 2006
Edible, but not really enjoyable. I think I'll stick to my tried and true recipe. I love bacon, onion, & garlic, so I thought this would be delightful...BIG DISAPPOINTMENT :O( Btw: If you're having trouble with the roux, use a whisk or fork; that'll make it smooth.
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Cooking Level: Expert

Home Town: Diamond Bar, California, USA
Living In: Gardnerville, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 22, 2006
I used the recipe for the cheese sauce to try to replicate my husbands grandmothers recipe. I added half a packet of the powdered cheese sauce from the packaged mac n cheese in the store to this recipes cheese sauce. His grandmother used that and it actually tasted good. I used sharp cheddar cheese, as well, and layered everything in the casserole. Then I carmelized onions, added whole peeled tomatoes and tomato sauce and let that simmer while the mac n cheese cooked in the oven. Served with the tomato sauce on top and it was delicious- what a great comfort food!
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