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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MICHELLE

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Aug. 9, 2009

zero stars no one liked it.

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2kids4iggies

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Reviewed: Aug. 9, 2009

Very creamy, easy and good! I made it gluten free by replacing flour with premix sub.(rice, tapioca and corn starch blend) and rice noodle shells.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Aug. 6, 2009

I love this recipe, and developed a low carb version to fit our lifestyle. I have been trying different recipes for years, searching for one that recreates the creamy mac n cheese I used to eat in my elementary school cafeteria as a child (the absolute best I ever tasted in my entire life). This is the closest I have ever gotten! I made a few changes to accomodate our low carb life style, so using this recipe as a springboard, I changed it to the following: omitted the mustard, changed the serving size to 3 servings, increased the butter to 2 1/2 TBSP, used about 3 TBSP Carbquik low carb flour in place of white flour in the roux, as well as a pinch of xanthan gum as a thickener. Used 1/2 C cream plus water in place of milk, and finally used dreamfields low carb elbows instead of traditional high carb pasta. It was FANTASTIC! Thanks so much for this fabulous recipe!!!!

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homechef3

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

I thought this macaroni and cheese was really yummy! William liked it as well. It does make ALOT of macaroni and cheese but leftovers are always good. I only had 1 can of evaporated milk so for the other can i just used regular milk which seemed to be fine. Also i didnt use the dijon mustard i used the mustard powder ( i dont think that is the right name but i am having a moment when i cant think of what it is called) i only used about a 1/4-1/2 teaspoon of that. I do recommend this recipe and it was very easy to make!! Also i had to stir for about 10-15 minutes.

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Melissa

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Reviewed: Jul. 19, 2009

I'm giving this 4 stars because my husband thinks it's the best mac & cheese he's ever had. It was too rich for me, and my 22 month old didn't eat much of it. Next time I will use only 1/2 evaporated milk and 1/2 skim milk. I also used about half the amount of mustard called for, which was fine. I followed the suggestion of another review to melt the butter and whisk in the flour, broth & milk and that worked well.

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Kristy

Home Town: Eagan, Minnesota, USA

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Reviewed: Jul. 14, 2009

This was a very good macaroni and cheese, so I had to write my first review on this site. I took the suggestion of one reviewer and melted the butter first then whisked in the flour. Added the broth and milk and whisked until thickened. Next, I added cheese then cooked macaroni. Very easy. I used dry mustard in place of the Dijon. Husband raved about this recipe.

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ANNIEMC8517

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Reviewed: Jul. 13, 2009

i might have found the perfect recipe. i cut the dijon mustard in half and it wasnt strong at all, maybe i'll use the full amount next time. i used 1.5 times the cheese and mixed colby monteray jack and cheddar very creamy not grainy i'm putting it in the oven now to see if i like it more. i've never liked stove top mac and cheese.....til now :)

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ebony

Home Town: Detroit, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jul. 2, 2009

Made with chicken base and 2 cans skimmed evaporated milk; also used dry mustard per other reviews. I made this twice before submitting my review, and like others, I found that after adding the cheese, I still needed to thin-out the mixture by adding about 1-1/2 cups regular milk. This is a wonderful recipe and I give it rave reviews!

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Johanna

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

Definatley skip the mustard and go with nutmeg and a shot of hot sauce.

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mundorefic

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Reviewed: Jun. 24, 2009

AWESOME!!!!I had no evap today so I made it with regular milk & I also didnt have any chicken broth so i used a chicken bouilion cube & water & it was still OUTSTANDING! We all loved it thanx so much for sharing!

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5150MOMMY

Home Town: Hesperia, California, USA

Living In: Running Springs, California, USA

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Reviewed: Jun. 24, 2009

Was ok ...way to much work for it to just be ok. I'll stick with Shells-N-Cheese out of a box.

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KALEX513

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

I agree with some of the other posters, the dijon is too much for this recipe. Next time I will use dry mustard or Nance's Sharp and Creamy mustard. I will reduce the amount to 1 tablespoon. I ended up using heavy cream w/ milk because that is what I had on hand and ended up adding 3/4 cup of mozzarella because I needed to use it up. Add a bit of cayenne pepper and worceshire sauce to give it a little kick. It made a very creamy mac and cheese that will (with minor changes) be made again and again.

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Bud W

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Jun. 10, 2009

I made 2 batches. The first batch (org recipe no changes) gets 3.5 stars, The dijon is TOO much, in fact it shouldn't even be in this recipe! The only "mustard" that should even make an appearance in this recipe is the dry stuff -found in the seasonings/herb area of your local grocer. It was creamy, but just lacked any type of "wow" factor. Second batch gets 5 stars -quantity listed is for FIVE servings...changes made: replace the dijon w/ 1/4 tsp dry mustard, use 1/2 tsp worchestershire sauce, instead of all cheddar, use a combination. I used 5 ounces cheddar cheese, 1 oz EACH extra sharp white cheddar, muenster, and 5 cheese italian blend. Yummy, and creamy - this made an awesome mac & cheese - plus it made a wonderful base for my chili mac! I also changed the method of prep. Melt the butter first, then whisk in the flour to where it's smooth, slowly add your chicken broth, and continue to whisk, then add the evap milk (I used 2% evap milk) and continue to whisk over a med-high heat until slightly thickened. Then proceed to add in the cheese, and remaining ingredients. This method keeps you from having to nuke the milk & broth.

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