Reviewed: Oct. 10, 2012

Yum! I didn't add the bread crumbs to the top because I already know that my kids won't eat it that way. I also only added half of an onion, minced really well. This was a good basic mac and cheese recipe.

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Reviewer:

jennifer_a00

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Reviewed: Sep. 24, 2012

We love this recipe! My husband isn't a mac & cheese kind of guy, and when I served this up for dinner one night he was hooked. The kids enjoy it as well very much. It's become a regular for us!

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Reviewer:

Nanaja

Cooking Level: Expert

Living In: Forest City, Pennsylvania, USA

Reviewed: Sep. 19, 2012

I ADORE this recipe! It is so yummy and easy. I used 10 oz of Cabot Extra Sharp NY Cheddar b/c I'm lactose intolerant and I did not add any salt but I did put fresh grated black pepper. I will definitely make this again, next time I will try with some chipotle peppers/sauce. THANK YOU

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Reviewer:

AVProBeauty

Reviewed: Aug. 8, 2012

YUM! this was amazing. i altered it a bit but the sauce was such a great base!

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Reviewer:

knottyrye

Cooking Level: Expert

Reviewed: Aug. 7, 2012

I'm giving this a 5 to be fair since I changed it right from the first time. I was in need of just a macaroni and cheese recipe (without the meat) and this I thought this one would be just as good even without the meat! Anyways, my changes are that I never do put it in the oven. We eat it straight from the stove top, just like boxed mac and cheese. I do not use the onion because my kids and I wouldn't eat it that way. I DO use onion powder though. I just don't want any other textures in my mac and cheese and either do the kids. I also add 1 1/4 tsp ground mustard. This is an awesome recipe and I'm sorry I tweaked it right from the get-go. I really KNOW it would be fabulous with the kielbasa and I do want to try that some time.

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Reviewer:

PotterGrl

Reviewed: Aug. 3, 2012

This recipe was tasty and perfect for a mac and cheese craving from a very anti "cheese powder" or "cheese food" cook. I omitted the sausage only because I am not a big meat eater and shredded the cheese from a fresh block I picked up at the farmers market. Also- I used whole wheat pasta and it was just as tasty as the white stuff. One tip my husband gave me was to warm the milk before adding it to the butter/flour and this seemed to help make it smooth and easy to mix. I didn't measure the breadcrumbs, just eyeballed what looked to be a good amount for my taste across the top and that worked perfectly. Craving kicked!

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Reviewer:

jts367s

Reviewed: Jul. 24, 2012

This was good...I used weiners instead and my 2 1/2 yr old granddaughter loved it...This is a keeper..

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Reviewer:

tracey

Home Town: Milton, Ontario, Canada

Reviewed: Jul. 3, 2012

I love this! I have made it twice now and it's so delicious every time. Only make sure you work in the flour good, because once I think I didn't integrate it well enough and the cheese mixture tasted just a bit "floury". Oh... and it takes a bit of time! More than 20 minutes for me at least. But worth it!

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