Reviewed: Mar. 31, 2013

Loved it... very creamy ;) Used Vermont Sharp cheese with a touch of White American & skipped the food coloring.

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Reviewed: Feb. 11, 2013

Delicious! I loved the kick of the red pepper (I used red pepper flakes not ground red pepper). Didn't use the food coloring and subbed cheese for cheddar. For those complaining about it being runny..add a dash of extra cornstarch, problem solved!

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mflan881

Reviewed: Feb. 2, 2013

This was not very good to watery and spicy probably not going to make again

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Sherri

Cooking Level: Intermediate

Reviewed: Sep. 25, 2012

Turned out to be a great recipe, it wasn't grainy at all as some poeple complained. Followed the tip from The Bunny Chef in terms of ordering, and it was just purrfect! And oh I skipped the food coloring as well - the ground pepper added enough color on its own. Used the sauce with veggie garlic herb farfelle pasta and my whole family loved it, including my preschooler :) Will be a sure repeat from now on.

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Valli

Reviewed: Sep. 13, 2012

This recipe worked for me! I actually used cheddar, and took a suggestion from one of the reviewers and added a bit of lemon juice to hinder clumping. I also added a bit more spice--more salt and more red pepper. Otherwise, it worked wonderfully and tasted great over Radiatoirre pasta, and I'm sure it would taste great over veggies or nachos.

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JOCONNELL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Los Angeles, California, USA

Reviewed: Mar. 25, 2012

Made this to go over macaroni. Flavor was decent but the recipe itself needs some tweaking. Like several others have said, the milk needs to be heated to boiling for the cornstarch to do it's thing. I also agree with several others that it needs more cheese and/or less milk.

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Lesa Lee

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Dec. 13, 2011

this will do in a pinch but it wont become a regular over here. i didnt add the food coloring it just seemed wrong. that said they ate all their veggies tonight.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Aug. 7, 2011

Terrible...the sauce curdled and I was very careful to maintain a low flame and to stir very slowly.

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Reviewer:

SPEEDIEGIRL

Reviewed: Jul. 22, 2011

my son and I tried this...we had a craving for mac n cheese =). I had to use evap milk+ H2O, because I was out of milk. I didn't measure the cheese, but I did use a variety mix (sharp ched, parm, colby, "mexican blend")..the texture wasnt velvety smooth..but it worked. we adjusted the flavor by adding seasonings and different cheeses. this is a good basic recipe to experiment with..worked for us.

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