Reviewed: Oct. 19, 2006

This is a very good recipe...The only changes we made was to use evaporated milk instead of regular milk, and we added Panko bread crumbs mixed with grated paremesean cheese and a little paprika for color on top before baking..Also, make sure the flour is fully cooked - a couple of minutes before adding in the cheese.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2006

I liked this. My husband liked this. My mother-in-law liked this. My 3 1/2 year did NOT like this. Go figure. Maybe it was the Worchester. My only caution is that you must use sharp cheddar - it was fairly mild-flavored using aged baby Tillamook, which surprised me. Might try extra sharp next time. Would definitely be too bland with anything milder than sharp.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

FLOYDENE

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2004

I thought this was a tasty twist on macaroni and cheese. I added more cheese on top and sprinkled bread crumbs over them for some crunch. Will make again.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

MIRBELLEJARDIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2004

We didn't care for this casserole, it was very bland. I really think the 1/2 cup of flour really took away from the dish, it seemed to nutralize the taste of the cheese.

Was this review helpful? [ YES ]
26 users found this review helpful