Reviewed: May 5, 2013

I made this for my vegetarian teen-age daughter and she actually said "this is good". I substituted Tofurkey kielbasa for the meat and used half sharp cheddar and half american cheese. My husband liked it too. Very cheesy comfort food.

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Reviewer:

Leslie612

Reviewed: Apr. 15, 2013

Made this for my kids. Made a double batch by adding more butter and milk to the roux. Used crushed saltines as I was out of breadcrumbs. The onion really flavored the roux nicely over other recipes I have made without them. I will be making this again!

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Reviewer:

paupeter

Reviewed: Apr. 7, 2013

Delicious! I made a couple of minor changes to suit my tastes. Instead of chopped onion, I used 1 tsp of onion powder. I also added 1 teaspoon of ground mustard, and pepper jack cheese. The only way I will make Mac & cheese from now on! Thanks for sharing.

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Reviewer:

sam13601

Reviewed: Apr. 3, 2013

This was so good!!! I followed the recipe to a T except I had a small wheel of Gouda cheese I needed to use so I chopped and added it in with the cheese(I used a block of velvetta). Oh my goodness was it the best mac-n-cheese I've ever had!!! We will make this many more times I am sure of it!!! Thanks for sharing such a great recipe!!!!

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Reviewer:

finallyfoundme

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Arab, Alabama, USA

Reviewed: Mar. 27, 2013

Everyone in the house liked this recipe. I'll probably change two things about it next time I make it. Maybe add some more milk because it was a little thick and leave out the bread crumbs because I didn't really care for them. Otherwise the recipe is a keeper!

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Reviewer:

laceyv

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Reviewed: Mar. 17, 2013

Tweaked it a bit by using bacon instead of sausage and drippings in place of the butter. Also added mustard powder and worchestershire to give it some kick. We only use whole wheat pasta but it turned out good.

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Reviewer:

Ingy

Reviewed: Mar. 13, 2013

This is awesome! And I love that it uses real cheese instead of processed cheese. I have made it with and without the sausage, great either way. I usually use more cheese than it calls for, but only because I love it really really cheesy. I have even made up batches to give to friends and they have all loved it. Pretty easy to make. Highly recommended.

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Reviewer:

danannen

Reviewed: Mar. 12, 2013

Finally, a fantastic yet simple mac & cheese recipe! I love this recipe because it is good as-is and can also be easily altered to your own personal tastes. The first time I made it I did it almost exactly as written, only adding a few more noodles (because when I mixed in the cooked noodles there was a TON of sauce) and used panko bread crumbs mixed with a little grated parm instead of just straight up bread crumbs. I also added a little dried mustard as a previous reviewer suggested. The other time I made it I used 16oz of whole wheat macaroni noodles, added some broccoli and omitted (well, forgot) the dried mustard. Oh, and both times I've just used dried minced onions (about 1 Tbs). The second time, of course it wasn't AS good but it was much healthier and made a larger portion, while still being delicious! Great recipe, thank you!

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Reviewer:

amandaz13

Cooking Level: Beginning

Reviewed: Feb. 22, 2013

Great base for Mac & Cheese. I used shredded cheese. Use extra sharp for the richest cheddar flavor. Very yummy!

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Reviewer:

Mary1912

Reviewed: Feb. 13, 2013

Was a huge hit in my home. Having a French husband he is very critical of food and he loved it. My kids loved it too. I changed by adding an 8oz package of Sharp cheddar cheese and one jar of cherishing instead of the block cubed cheese. Very creamy and velvety.

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