Reviewed: Nov. 3, 2009

Wonderful!

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Nov. 3, 2009

Very good. One of my children will not readily eat Mac and Cheese, except the boxed kind or Boston Market's. I'm not crazy about boxed or Boston Market's, but the entire family loves Mac and Cheese. So to find one that suits all our tastes, would be a sure miracle. This one still isn't it, but it has come the closest so far. :) I attribute it to adding the chicken broth and possibly the evaporated milk. Everyone ate it, including the pickiest one. Personally, I don't see the point of any Mac and Cheese recipe with cornstarch or flour, so I never use that anymore. Roux's are good for other dishes, but not Mac and Cheese. I can get my desired texture from milk and cheese just fine. Next time, no mustard! I only put in a squirt and still found it to be too much, so I imagine a full 1.5 TBSP would be excessive. A good base recipe to tweak around to your liking and add extra yummy ingredients to (i.e. bacon, onion, ect...). :)

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TAMLVS2COOK

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Reviewed: Oct. 27, 2009

This was pretty yummy. My BF and I both enjoyed it. He said it was "like Swanson's, only better." My one year old wouldn't eat it, but since he won't eat anything that shouldn't negatively reflect on the recipe. I halved the recipe and still had a ton leftover. I wasn't too sure how it would reheat in the microwave, but I poured a little milk on it before reheating, and then stirred it up good once it was hot. It was delicious the second time around and not at all dried out. I also used dry mustard powder instead of the dijon. I will make again, although only occasionally as it is a little sinful.

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Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 26, 2009

this was good and has potential, but it's way too thick. Next time I will try regular milk instead of evapo milk. I think it may help add more water. I also added bacon and it was really good that way. I used jumbo macaroni, next time I will buy smaller macaronis.

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Chicagostyle

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Reviewed: Oct. 23, 2009

This is great mac and cheese!!! I did sub most of the sharp cheddar for velveeta.. and made extra extra creamy!! It was delicious and easy!

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~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

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Reviewed: Oct. 22, 2009

I needed a stove top mac & cheese recipe and this was excellent. A couple of changes I made...left out the mustard (personal preference) and used skim milk in place of evaporated (didn't have any on hand). I stirred constantly and it took about 10 minutes for sauce to thicken. Also...I used a combination of sharp cheddar, colby, and mont.jack cheeses. Kids loved it.

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mommieof5

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

I thought this Mac and chz was really good!!! I have been searching for a tasty and creamy mac and chz such as this. Thank you for posting this recipe!

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catherine white

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 12, 2009

I usually love ANY kind of homemade mac and cheese but this was just ok. It was WAY too cheesey for my family. I actually didn't even use all the cheese sauce either. I put the noodles in a big bowl and started adding the cheese sauce and I'm glad I stopped putting all of it in cause it was just way too much! I did leave out the mustard for lack of not having any and maybe thats why we thought it was lacking in flavor. I guess a good base recipe but I'll stick with my original recipe

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maggy

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Reviewed: Oct. 8, 2009

This was just okay. My daughter, who is a mac and cheese NUT, loving ANY variety, said "eh." I think less Dijon, and a mild cheddar (we prefer sweet cheese to piquant in macaroni dishes) would have made it preferable. The ratio of sauce to pasta, though, was way to high! Who wants to eat mac and cheese soup? (okay, my girl, but she's the exception!)

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radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: Oct. 3, 2009

My whole family loved this. The only thing I did different was I used a cheddar/jack blend of cheese because I knew a full sharp cheddar would be a bit "tangy" for my 2 young kids. They just loved this.

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shalderman

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Reviewed: Sep. 26, 2009

Unfortunately this wasn't a hit at my house. I have 4 little girls who adore mac and cheese, but this one not so much. It wasn't all eaten by our family of six! I think the sauce is more reminiscent of a tetrazzini and was too bland. It was also too sharp. Maybe using more and milder cheeses and adding some cayenne would help.

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melissa

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Reviewed: Sep. 24, 2009

I loved this. My husband wasn't so wild about it, but for me, the creamier and cheesier my mac & cheese is, the better. I used half & half instead of evaporated milk due to availability - still delicious though. I'm looking forward to trying it as written though as I'm sure, somehow, it'll be even better!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

I used what I had, so it was a little different than what it should be. It was AWESOME! My only complaint was that there was too much evaporated milk/milk.

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NATASHAW1

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Sep. 1, 2009

Absolutely AWESOME! It was easy and cheap to make. My kids LOVED it! I will definately be making this recipe over the holidays.

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Heather

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Reviewed: Aug. 21, 2009

If I could give it zero stars, I would. It had no flavor at all, was very grainy. I love homemade mac 'n cheese normally - going back to my other recipe.

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nikitrik

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

Ok...so comparing to my Mom's simple M&C recipe as I grew up as kid...this is pretty darn good. I tend to adjust recipes to my preference from the "git go"...I used 8 oz 2% cheese and 8 oz full fat cheese. Also added a at least a Tablespoon garlic, about a cup of zucchini I grew and had available. I used one can of fat free evaporated milk and one can of 2% fat can. The cheese was fatty enough to make this a non issue. POC...Pasta of Choice is indicated here also. This is a nice version of our childhood version...a decent alternative.

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Casey M

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Aug. 14, 2009

I came on here looking for a recipe for a bunch of things. I tried this out tonight not expecting to like it (i'm a very picky eater) but i was pleasantly surprised. I used one cup of Mozzarella. Didn't even use extra-sharp chedder (i picked up the wrong kind - but it would have been TOO much cheese) but it came out great. I loved it. Was definitely more creamy than i'd ever had before.

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MMom88

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Reviewed: Aug. 11, 2009

Way too creamy.

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Sarah

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Reviewed: Aug. 10, 2009

Definitely creamy, creamy, creamy, maybe a little too creamy. I did not like the mustard at all and not real crazy about the parm cheese. I will try again and use more noodles, no mustard and no parm.

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