Reviewed: Dec. 16, 2005

the minced garlic is a excellent touch. I added spanish paprika for look and taste as well as about a tsp of salt. turned out great!

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MO0NI

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Reviewed: Dec. 14, 2005

This was good my husband liked it. I think the garlic added tons of flavor.

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melc

Cooking Level: Expert

Home Town: Morgan Hill, California, USA

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Reviewed: Nov. 20, 2005

made this the other day and my family already wants me to make it again , very good with the bacon .

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cooking lady

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Reviewed: Nov. 11, 2005

we weren't crazy about this. while i think the additions of garlic, onion, and bacon are great, it wasn't cheesy enough for us, despite adding an extra cup of cheese. maybe i didn't cook my roux long enough, but it still tasted a little floury and gritty to us, too. i'll probably look for another recipe and add garlic and bacon to it.

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TARALEIGH6

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Nov. 10, 2005

We call this fancy mac and cheese. The kids wont touch it. I love it. I don't like the onion in it, so we leave it out now. I also use a combo of cheeses, cream cheese, colby, jack and cheedar. I've made it with and without the bacon and I perfer without.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Oct. 20, 2005

I made this to see if my 23 mo old would like it...I didn't have any bacon on hand and I used baby shells rather than penne pasta. I used only half an onion and minced before sauteing with the garlic...This was a little too dry for our taste and had too much onion flavor. I think next time I will reduce the onion and add sour cream or cream cheese to the sauce...will probably add a pinch of cayenne too.

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Sep. 29, 2005

this was a great! I didn't use the bacon and actually I didn't have any milk and ended up using some heavy cream and soy milk. turned out fabulous! perfect cheese sauce - I also used cake flour and a mixture of cheddar and swiss cheese! any great recipe has flexibility! thanks!!!

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p.caulfiled

Home Town: New York, New York, USA

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Reviewed: Sep. 23, 2005

I am SOO glad I decided to try this recipe! I consider myself a connoisseur of mac n cheese and I give this one four stars. It had humble beginnings in the pot at first but it turned out really great! I didn't use bacon or an actual onion, but instead used onion powder (a few shakes). Also, I baked it in a 9x13 baking dish since I don't yet have a 2-qt dish (newlyweds, go figure). I only baked it for about 6 or 7 minutes because I was afraid it would dry out. It turned out great! Next time I think I'll add some swiss as well!

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Traveling_Is_Love

Cooking Level: Expert

Living In: Attitash, Vermont, USA

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Reviewed: Sep. 23, 2005

I didn't use bacon in this because I don't eat meat, but even so, I wasn't incredibly impressed... it was a bit rubbery, and I followed the instructions exactly. The taste was good but the texture wasn't exactly what I was looking for, I was hoping for a creamier mac and cheese. Maybe next time I'll use processed cheese as well as the cheddar.

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ROCKITTEN

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Reviewed: Sep. 20, 2005

This was a bit runny for me. Feels too much like a casserole with the onions and bacon. I would omit them next time -- but still very tasty.

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UVASPY

Cooking Level: Intermediate

Home Town: Chester, Virginia, USA

Living In: Arlington, Virginia, USA

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Reviewed: Sep. 7, 2005

This is awesome as a base recipe. I have been desperately trying to recreate the baked mac and cheese from a local pub, and this has catapulted me to the closest I'll be to perfection. I omit the bacon, use orechiette pasta instead of penne, and omit the onion and garlic. Instead of just cheddar, I use a mix of shredded asiago, swiss, smoked mozzarella, and cheddar and I sprinkle a tiny bit of mustard powder in top of the mac before it bakes. I always bake it for more than in called for because I like parts to crisp up.

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rudechack

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 28, 2005

I MADE THIS FOR A CHURCH DINNER. EVERYBODY LOVED IT. I THINK NEXT TIME I'LL PUT MORE GARLIC AND BACON IN IT.

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allo

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Reviewed: Jul. 9, 2005

This is the BEST macaroni I have EVER had! It is always a favorite, I take it to all of our pot lucks and have special requests for it! I wish I could give it 10 stars!!!!

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STACIMONKEY

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Reviewed: Jul. 6, 2005

I made this dish for my 4th of July cookout. I couldn't have been more pleased with the results. It was very, very delicious.

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PMGILL

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2005

My family and I really enjoyed this one. It had a lot of flavor and made a great main course. I do agree with the other reviewer who felt that it was better unbaked.

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BELINDAJK

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Reviewed: Apr. 6, 2005

EXCELLENT!

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LINDABAKER

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Reviewed: Apr. 5, 2005

This recipe is much better unbaked!!

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SCOTTIELOVER65

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Reviewed: Mar. 12, 2005

My husband loves mac and cheese, so I wanted to surprise him with this side dish. He didn't rave... and finally said 3 stars. When I asked if he wanted me to save the leftovers, he said no... OK, 2 stars. I dumped the rest of the dish. I had to leave out the bacon because of Lent, but I doubt a couple slices of bacon could have saved this recipe for us.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 11, 2005

This was really great and my husband loved it. I made one minor adjustment to the recipe and added spicey mustard powder to the roux... gave the dish just a little kick.

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MAG3

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Reviewed: Feb. 10, 2005

Very tasty, the flavor of onions, garlic & bacon are well worth the extra effort. I split the cheese between cheddar & Monterey Jack vs. all cheddar, yum!

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