Reviewed: Aug. 7, 2003

This Recipe is Great! I'm a very experimental cook, and this recipe was a great starting point. It's extremely yummy as is but I've also modified the recipe in with great success. Definitely make sure the flour is fully cooked. Some suggestions: Doubled the pasta (this makes a drier version, but still tasty), added more bacon. (for the bacon I usually prepare a special breakfast for myself and a group of friends earlier in the week and then just snag some of the crisper slices to make this recipe) Only 2 cups of cheddar, but added 8 oz of cream cheese to the sauce (after the milk and b4 the cheddar) Added broccoli to the veggies. I've also tried adding a can of well drained tuna. This recipe tastes great as leftovers as well :) Thanks Abbey for posting this recipe :)

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AMNESIA1011

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Reviewed: Jul. 30, 2003

This recipe was the best mac&cheese recipe I have ever tried and I have tried many! I totally disagree with the reviews that said this was bland. The only change I made was to use a mix of colby, jack and mild cheddar. I also sprinkled hot paprika over the top before baking. Plenty of flavor, plenty of cheese. Perhaps some of the people who tried the recipe don't know how to make a roux. The flour/butter/milk ratio was perfect-the garlic/onion flavor was just right. Thank you.

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JO-KE

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Reviewed: Jul. 10, 2003

I MADE THIS DISH LAST NIGHT. THE INGREDIENTS MADE IT SOUND LIKE IT WOULD BE TASTIER THAN IT TURNED OUT. ALSO I DIDN'T KNOW HOW LONG YOU HAVE TO STIR THE SAUCE FOR....NOT A QUICK RECIPE!!!

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MARK-N-TREE

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Reviewed: Jun. 24, 2003

My husband has given it 5 stars!, he loved it!...

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HELSYD

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Reviewed: May 18, 2003

I made sure to avoid the "raw flour" taste by thoroughly cooking the roux, and cutting the amount of flour to 2 tbsp. I used a sharp cheddar and threw in some jack and colby to boot...The bacon and garlic flavors are fine, but we much preferred the dish the second time around when I left out the onion. I will definitely use this recipe again, it is much more versatile than my old stove-top method!

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oakbutcher

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Reviewed: Apr. 29, 2003

Absolutely DELICIOUS!! Well worth the extra work.. Thank you!!

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JANINE092863

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Reviewed: Mar. 31, 2003

This was excellent. The added bacon flavor was perfect. As the other reviewer said, you must cook the flour to get rid of the "floury" taste. I found the sauce very creamy and rich. GREAT RECIPE!

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Kat Mitschke

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Reviewed: Feb. 20, 2003

I was too dry when finished

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MEEK75

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Reviewed: Jan. 21, 2003

My family loved this recipe (although my son prefers processed cheese to cheddar). I will make it again.

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PHILLYHOPEFUL

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Reviewed: Jan. 18, 2003

This recipe was bland...definately needs something.

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SKOOCHIE71

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jan. 6, 2003

OK, so I'll admit it's a little bland; so jazz it up the way you want! The "flour taste" complaints are because you all don't let the roux cook long enough! It's actually a pretty simple cooking technique that if you follow it, the sauce will thicken immediately. Like the recipe says, add the milk SLOWLY! To make it even easier, heat the milk slightly and then add it to the sauce. Just don't add it all at once, the sauce will seize and become lumpy. This is a great recipe for a basic sauce or one of the mother sauces called a Bechamel sauce or white sauce. Once you master this sauce, you can master anything that is cream based, like mac & cheese or a chowder or cream soup....just be patient. Good things come to those who wait! :)

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JELJ

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Reviewed: Dec. 17, 2002

As is, just as a lot of other reviewers said, this is a bland recipe. Even using sharp cheddar, I thought it was a bit blah. I added several more cloves of fresh garlic, lots of cajun spice, red onions, some lemon & pepper and that took care of the spiciness needed. I also sprinkled some crumbled blue cheese (a little, depending on your taste) on top-- it added a nice bit of texture & flavor. For the flour taste, I used about 1/4 cup corn starch disolved in a half a cup of cold water. Use a little more if it's not thick enough. The cheese thickened almost instantly-- I really didn't have to stir for long at all. Also, to get a veggie serving, and some color I added frozen peas & corn to the mix before baking, and if you're not a big bacon fan, substitute tuna. This is a great base for a home made macaroni. If you're looking for the really intense flavor of the "box" style mac & cheese, this isn't it. It is mellow, even with the spices, but it's got a home baked creaminess that you can't get with a mix. Just add what you like and taste it before baking. Go a little wild; you don't have to stick strictly to a recipe like this one.

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KIMWELLSTHEGREAT

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Reviewed: Nov. 19, 2002

In my book it was great and the family liked it too.

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GENEVA CORMIER

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Reviewed: Nov. 16, 2002

Every time I prepare this recipe, and serve it to my quest, they go crazy over the taste.

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The 1 Eye Chef

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 21, 2002

Sometimes you can't improve on a classic comfort food. Macaroni and cheese lovers love just that - the extras in this recipe are great but change the satisfaction index of this comfort food.

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SHIRL_11

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Reviewed: Sep. 23, 2002

I read the other reviews before making this and therefore put 3 whole cups of shredded cheese to help thicken and up the flavor of the sauce. I also used SHARP cheddar, and thank heavens I did otherwise I think this would have been too bland. I more than doubled the bacon, and used 11oz of large elbow macaroni. Used the onion and garlic just as suggested, and used a sweet onion. The sauce took FOREVER to thicken. The bottom line was that with these modifications, I thought the flavor was fantastic. My husband liked it too, but thought it wasn't different enough to warrant all the trouble, particularly the stirring time on the sauce.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Aug. 20, 2002

I should have read the reviews before trying this recipe. Very floury tasting. Will not try this again.

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JMDUER

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Aug. 7, 2002

Very good! One of the best mac & cheese recipes I've used. My additions: 1/2 tsp. dry mustard, 1/4 tsp. pepper, and 1/2 tsp. salt. The mustard adds a bit more flavor. As for a floury taste if you cook the sauce until it is "just boiling" it will alleviate the problem (don't reduce the flour or it will never get thick). Remove from heat and let set for a couple minutes before adding the cheese, this prevents the cheese from melting too hot and getting "grainy". I'll make this over and over. An update of my review: Many reviewers are saying the sauce never ‘gets thick’. It’s *not supposed* to “get thick”. It will be a creamy-textured sauce when mixed with the macaroni. It thickens and absorbs as it bakes in the oven. When making the sauce, use the standard above: Bring it to “just boiling”, period. That is the consistency it is supposed to be! When you take the dish out of the oven it will be perfect! ****Another update**** This recipe just keeps getting “favorite-er and favorite-er”! I’ve had a lot of company this summer and so as to stay out of the kitchen and visit I’m now using the crock-pot. (I triple the recipe and use several kinds of cheese. Omit the bacon for vegetarian guest and it’s still great.) Make the sauce the night before, let cool some, add the cheese, stir & refrigerate. In the morning, cook the noodles, al dente, and mix with the sauce in the crock-pot. Cover and cook on low, about 5 hours, just in time for a late lunch. Stir well before ser

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MOMOFADDY

Cooking Level: Expert

Home Town: Hilliard, Ohio, USA

Living In: Gallipolis, Ohio, USA

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Reviewed: Aug. 6, 2002

Wow, This is the best Macaroni and Cheese dish i have ever had, i slighlty altered it as i don't eat bacon, so i used Tuna and left out the onion and garlic. It was delicious i make it for my family at least once a week.

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TALIA1985

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Reviewed: May 29, 2002

I read the reviews before I decided to make this. I understand the "flour" comments. It's a texture thing but, in my opinion, doesn't detract from the favor. This is a good recipe. I followed another suggestion of sauteing the onions and garlic in the bacon drippings. A few other alterations: 3/4c. of heavy cream +1 1/4c. of milk instead of 2c. of milk; 12 oz. of macaroni instead of 8 oz; 3c. of shredded mexican blend cheese in the sauce and 1c. of mild chedder for the top instead of 3c. of chedder total; and 1/2 a large onion rather than a whole onion; 3 slices of bacon instead of 2. VERY good recipe.

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VERTIGO

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