Classic Baked Mac and Cheese Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 10, 2013
Seemed like to much noodles, so thefore a bit dry. The flavor of the sauce was really good. Next time i will cut to 3-1/2 C of elbow macaaroni and I think it will be just right.
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Reviewed: Jul. 24, 2013
Best mac and cheese ever! I love the flavor the mustard adds. I follow the recipe exactly and add 2 or three teaspoons of cayenne pepper.We like most things with a kick.
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Reviewed: Oct. 21, 2012
This was alright but it really didn't have any taste. I followed the recipe exactly and it also made way more than 8 servings.
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Cooking Level: Beginning

Home Town: Ashburnham, Massachusetts, USA
Living In: Mesa, Arizona, USA

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Reviewed: Sep. 29, 2012
This turned out great for me, with a few changes. I omitted the red onion and substituted the olive oil for bacon grease. I added chopped bacon to the sauce, and topped with bacon chunks and bread crumbs as well. While this did not make it healthier, it really amped up the flavor. I also added Goya all seasoning (a sprinkle or two) to the sauce while it was thickening. Overall, this was a great base for baked mac and cheese.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Kyllburg, Rheinland-Pfalz, Germany

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Reviewed: Mar. 25, 2012
Made this with baby back ribs and there was not much taste to it. I am not sure what was missing but it needed something.
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Reviewed: Feb. 28, 2012
This was a great side dish to honey mustard chicken breasts and collard greens. I even substituted with whole grain pasta and it tasted wonderful.
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Cooking Level: Professional

Home Town: Newtonville, New Jersey, USA

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Reviewed: Jan. 25, 2012
I gave this 4 stars because I didn't really like it, but my boyfriend loved it. A little too creamy for my taste and I wanted the crunchy top I expect from a baked mac and cheese. I'll probably make it again because my boyfriend was such a fan, but not my favorite
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