Reviewed: Mar. 12, 2009

I made this receipe for thanksgiving and it was a hit. everyone loved it. next time I would just add a bit more sour cream and milk to make the sauce creamier, and I didn't add the melted butter on top. other than that it was a great receipe and i will be making it more often

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ANNI

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Reviewed: Mar. 7, 2009

THIS TUNED OUT GREAT. MY HUSBAND LOVED IT AND SAID IT WAS THE BEST HE MAC & CHEESE HE HAS HAD. I ADDED HAM TO THIS RECIPE TO MAKE A MEAL OUT OF IT. I ALSO INCREASED THE SAUCE AS IT DIDN'T SEEM TO BE ENOUGH, BUT ALL IN ALL AWESOME COMFORT FOOD!!

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julieanng

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

Was very good.. My husband really liked it.. I added some cheese I received in a gourmet food basket, and Parmesean and breacrumbs on top... Will make again..

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WRKNMOM

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Reviewed: Feb. 15, 2009

Pretty good mac and cheese recipe. The changes I made were I halved the recipe since it's only my husband and I. I doubled the sauce and cheese and added about 2 Tablespoons of panko bread crumbs on top and a dash of paprica. Served with fish and cheddar garlic biscuits!!!

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Diane Marie

Cooking Level: Intermediate

Home Town: Aston, Pennsylvania, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Feb. 9, 2009

Coming from a person who never salts anything but boiling water, I found this a little bland and so did my husband. I followed the recipe in it's original form and even with the cheeses having so much salt it just didn't have much flavour. I am a mother of a newborn so I suppose it is possible that I left something out, but I really can't think of what would have went wrong. I will try this one more time with a few of the suggested alterations though!

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CharJ

Cooking Level: Beginning

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Reviewed: Jan. 31, 2009

I added additional milk, cheese and diced onion and the dish was still dry and tasteless. Won't make this again.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Jan. 25, 2009

Awesome! I also tweaked it a bit. I doubled the condensed milk and sour cream. I used fat free versions of both. I uses 2 1/2 cups of sharp cheddar and topped with breadcrumbs and parmesan. I alos omitted the butter. My family loved it. Thanks!

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SHESHE4445

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Reviewed: Jan. 22, 2009

although i used more liquid, & nearly 3 cups of cheese it just lacked flavor.

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beannie2

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Reviewed: Jan. 19, 2009

This recipe is really great! My husband and I really enjoyed it. Like everyone else has said, using a smaller pan rather than a bigger one is definitely a better idea. I used an 8x11 and it came out just fine. However, if you're from a higher altitude like Denver cook this baby for about 10-15 minutes longer than the recipe asks for. Our first go at it was a little mushier than we would have liked, but definitely more than edible.

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Meg

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Reviewed: Jan. 1, 2009

I made changes like every one else. But this is a great basic starter recipe for those making it for the first time. I used lite sour cream and four different cheeses. Came out great. Thanks.

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Bunny

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Dec. 31, 2008

This is a beautiful thing. Me and my husband LOVED it. I will always use this recipe when we want macaroni and cheese and will definately be passing the recipe around to friends!

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Karie

Cooking Level: Beginning

Home Town: Foley, Alabama, USA

Living In: Fort Meade, Maryland, USA

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Reviewed: Dec. 27, 2008

This was a great recipe! I will definitely use it again. I used colby, monterey jack, & cheddar cheese. It can be a little dry so don't overcook. My family loved this recipe.

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jednred

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Dec. 25, 2008

Wow, this is the closest Mac & Cheese recipe to my grandmother's I've come across yet. I did omit the sour cream and parmesan cheese--just because she never made it that way, and I added more evaporated milk (to nearly cover in pan) and shredded cheddar cheese (2 cups). Yummy!

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Jenifer

Cooking Level: Expert

Home Town: Lake City, South Carolina, USA

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Reviewed: Dec. 19, 2008

I have NEVER liked macaroni/cheese, being from the south everyone thinks you must, I usually make it from the box and add extra with it for my family, this Thanksgiving my dtr and I were looking for something different to make along with our traditional dinner and I came across this recipe, it had sour cream in it so I tried it out, and OH! boy I ate some two days in a row. I was COMPLETELY surprised that I ate it. So now this and only this macaroni/cheese recipe is in my recipe box. Thanks to whomever sent it in.

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MARIEPETT

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

I loved the recipe. I did make a few modifications to it. First of all I doubled the cheese and milk and used 3 eggs. I also fresh jalapenos and chicken breast. It turned out great and filling. we had leftovers for a couple nights.

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CAREBAER18

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Reviewed: Nov. 29, 2008

I have made this three times now, and each time did something different but each time was delicious in different ways! The first time I used Reduced fat Cheddar cheese, Fat free milk instead of evaporated milk, and whole wheat elbows. This was a little bit healthier then the original recipe but still delicious! The second time, I made it for a Work Holiday party and I doubled the Sour Cream mixture and added extra Cheddar Cheese. Then I accidently added "Sweetened Condensed milk" instead of Evaporated. Most of my co-workers loved the sweet twist! I didn't though, I don't like sweet food. Then for Thanksgiving I made it again, used Evaporated milk, Doubled the Cheese, doubled the sour cream mixture, and added extra Seasoned salt, & pepper but only used 3 eggs instead of doubling! This was absoultely delicious and now my family wants this for every get together! One more tip... I always add a layer of bread crumbs to the top along with the parmesan cheese! This makes it crispy and makes it have a great presentation! This is an absolutely delicious dish! Thanks!

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Rosy

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2008

This was easy and absolutely delish!

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Anne

Cooking Level: Intermediate

Home Town: Dewitt, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Nov. 15, 2008

Easy and tasty but would have preferred cheesier/creamier -- even tho added more based on other recipes. I used the entire can (12oz) of reduced fat 2% condensed milk and 2 cups to shredded mild cheddar. I mixed all ingredients instead of layering.

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WILLJOA

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Reviewed: Nov. 12, 2008

My wife enjoyed this quite a bit, but I did not. Sour cream is not a subtle flavor, and its way too strong for me personally to enjoy. I guess if you like sour cream flavored mac and cheese thats really easy to make, this is for you. If you don't care for a sour cream flavor in your mac and cheese, this probably isn't the recipe for you.

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