Reviewed: Mar. 27, 2012

I made this recipe exactly as directed, but somehow it came out runny and the cheese was not mixing with the milk. Upon further reading of everyones reviews, it seems you have to make a sauce first. Making a rue from butter and flour, mixing the cheese, milk, and seasonings and cooking to thicken before adding to the macaroni. I think if I try this recipe again I am definately going to try making a sauce instead of doing it as directed. It is a flavorful dish though even if it didn't turn out right.

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Reviewer:

Jessie D.

Cooking Level: Intermediate

Reviewed: Feb. 10, 2012

The fat content of the cheese makes all the difference. I used 1/2 and 1/2 and it was fine. I used all FF cheese in the next back and it was not nearly as good. I also threw in a scrambled egg on the first batch because I was afraid of having a soupy casserole but turns out it wasn't needed. Nice flavor but be selective on the cheese you use for best results.

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Reviewer:

LMYORK

Reviewed: Sep. 30, 2011

LOVED this! I like mac & cheese that is chewy with crunch-like my Grandma would make, not all slimy like kraft. Instead of the buttered bread crumbs I just crushed some Ritz crackers on top. Will definitely make again.

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Reviewer:

TroyzWife

Cooking Level: Intermediate

Living In: Carlsbad, California, USA

Reviewed: Jul. 19, 2011

Awesome recipe!! I make it so much that I pretty much eyeball it now and it's always a big hit. One thing i did do was cut back on the ground mustard just a bit and I also don't do the bread crumb topping, just top off with a bit more cheese and we're set!

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Reviewer:

kgroeper

Reviewed: Jun. 24, 2011

I took this to a family cook-out and they absolutely loved it!!!

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Reviewer:

Katey0921

Reviewed: May 11, 2011

This was so good I had to force myself to stop eating it! The Worcestershire sauce and mustard powder really added great flavor. I didn't have any macaroni so I used medium-size shell pasta, which worked just fine. I had looked online to see how many cups of dry pasta = 8 ounces and it said to use 2 cups. However, after I boiled the 2 cups of dry pasta and then mixed everything together, it was really soupy, so I ended up boiling some more and added that into it. And I'm glad I did because it came out nice and moist but not runny whatsoever. So in total, I used about 2 1/2 cups of dry pasta. I also mixed about 1 tsp. of garlic powder into the topping, which I thought added nice flavor. I will definitely be making this again!

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Reviewer:

Carrie

Reviewed: Jan. 23, 2011

If you want creamy mac & cheese skip this recipe. This was a sticky mac & cheese the kind you need a knife to cut and it keeps it shape of a square when you take it out of the baking dish. I will not make this again.

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Reviewer:

Tina

Reviewed: Dec. 6, 2010

mixed reviews in my house..me: very easy to make, I followed the recipe exactly. Cooked up very nice. I thought it was almost too cheesy but it reheated nicely. My husband loved it, thought it was some of the best he has had.

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Reviewer:

Cindy

Cooking Level: Expert

Home Town: Lancaster, New Hampshire, USA

Living In: Whitefield, New Hampshire, USA

Reviewed: Dec. 1, 2010

I've made this macaroni almost every big holiday for the past 2 years and it's always a big hit. The only thing I added is some finely chopped onions; it gives it a nice twang.

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