This was very very good! I added some chopped onion and ham to the mixture, which offset the mustard taste very well. I think this will be my new mac and cheese recipe from now on.

Delicious. I didn't have sharp cheddar, so I used American processed instead. Otherwise followed recipe and turned out fantastic. The stirring time to thicken the milk/butter/flour/broth combo is more than 3 or 4 minutes, but not much more...maybe 10 tops. I added original breakfast sausage to make it a complete meal. Makes a lot, so I would maybe cut in half if only cooking for two or three people.

It was good and creamy.. but needed salt.. and the mustard was not needed in it. Pepper was needed also. Thanks for the tasty mac & Cheese

This recipe was yummy!!! I added garlic and onion salt for flavor. It was very creamy and my children loved it!!!!

This was my first mac'n'cheese. I also added a tub of cream cheese as it was about to expire, and doubled the mustard as we like some heat. It was great and not grainy at all, thanks

We made this tonight. I used extra cheddar instead of the Parmesan and added ground beef spiced with garlic powder. It was very good and turned out reasonably well, considering I can never seem to make good mac and cheese. Next time I would omit the mustard, add the Parmesan, and try it with cream and homemade broth or other liquid.

AWESOME recipe; I tried this after getting tired of struggling to make Alton Brown's baked mac n' cheese recipe come out right. I did make a few alterations: I substituted 1 pint of half and half instead of all the evaporated milk, I used 1 t dry mustard instead of the Dijon, I omitted the Parmesan entirely, and I added a few chunks of Velveeta. I also used mild cheddar instead of sharp because my brother doesn't like sharp, but I bet the sharp would be great (or even half mild and half sharp).

This is fantastic, the first creamy mac n cheese recipe I've made and it is, in fact, 'so easy!' I used gluten-free flour and only 1 can evaporated milk. And I realized I didn't have a whisk (new house) but it was ok! I just added a very small amt of hot milk/broth to the butter/flour, stirred till doughy, added another small amt milk/broth, stirred again, etc until it was all gradually stirred in. Also topped with finely chopped sauteed ham and onion, added a bit of extra cheese, and put it under the grill/broiler. THANKS for a great recipe!

very good recipe! In order to cut down on the graininess, I used 1/2 lb Medium Chedder, 1/4 Munster, and 1/4 lb Sharp Cheddar. It was perfect! I also didn't add the mustard, but added a bit of garlic powder and cayenne instead. Yum.

I would give this zero stars if I could. The dijon mustard overpowered the dish, and I'm pretty sure the parmesan also played a part in that. The sauce is way thick, and the sauce to pasta ratio is way off. I would never recommend this.

ok so granted I'm not the best cook, this recipie tasted pretty bad. I'm almost positive it was the dijon mustard in it and I think would be 100x better without it. I made this for my boyfriend (he LOVES homemade macaroni and cheese), and I only took one bite. My boyfriend wanted to be polite and even then could only eat it if he doused it in salt. If you make this, leave the dijon mustard OUT!!! I even put in less than recommended and it seemed to ruin the whole thing.:-(

This macaroni and cheese is definitely very cheesy but not my favorite.

Made for the family they loved it!! But I only used 1 can of evaporated milk instead of 2. It was more creamy & less "soupy"

Superb. The best homemade mac and cheese. Huge hit hit the kids. I excluded the parmesan cheese, mustard, and pepper and it still came out great. It didn't stir for 30 minutes as other raters did, although I did stir for 10 minutes which is longer than the recipe said. Left overs heat up excellent without the cheese getting clumpy. Excellent for school lunches. Will definately make again. Update: When I made the second time I found that heating the broth mixture for five minutes in the microwave reduced the amount of time needed for stirring to five minutes. Also, if you stir too long before adding the cheese then it comes out too clumpy.

This is an excellent mac n cheese recipe. I have tried for years to find the perfect CREAMY recipe and this is it! I did make two changes that another reviewer suggested - I used half and half instead of evaporated milk, and I substituted 1 teaspoon of dry mustard for the Dijon mustard. It was perfect. It even passed the test for my picky 11 year old son! This really makes a lot, but I'm glad to have the leftovers.

It was just okay. won't make it again. But for those who don't know, if you make this you have mastered the basic bechamel sauce, or basic white sauce