Reviewed: May 3, 2009

My new mac-n-cheese recipe! So creamy. I made half the sauce, which was the perfect balance to pasta for me, used fat-free evaporated milk, and no mustard due to personal aversion to mustard in mac-n-cheese. The flavor is wonderful! This recipe will be a regular. My 18 month old loves it!

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 29, 2009

I gave 5 stars for my DH who is a huge mac/chs fan and LOVED it--he likes his creamy, but did think it could have been baked a little to thicken. Modified according to what I had/didn't have on hand: substituted for evaporated milk--full can of broth, 1 C of heavy whipping cream and later added 1/4 C of sour cream; cheeses--8 oz extra sharp, 8 oz sharp, 1/2 C mozzarella & parmesan. Leary about mustard, so reduced to 1 T, and I added a pinch of white sugar. Changes based on other reviews: Whisked closer to 10 minutes, used oil in pot while noodles boiled and drained regularly rather than on baking sheet.

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RCCIII1

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Reviewed: Apr. 19, 2009

It was creamy as advertised, but it was way too thick for my tastes. Also, I halved the recipe and it still made enough for an army. It would have been at least 5 huge main dish servings, plus leftovers.

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PEARLIEQ

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Reviewed: Apr. 17, 2009

I halved the evap. milk and used dry mustard per the remarks here and was left with a dry mess. I also used kraft parmesean and it ended up very gritty. I give it 3 stars because it might be good if I followed the recipe instead of comments on this webpage.

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Burns

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Reviewed: Apr. 17, 2009

After searching today for a Mac & Cheese Recipe I decided to give this a try!! Boy am I glad I did… It is awesome!! I did change a bit because of what I had on hand I used Swiss and a med cheddar cheese! And I too only used 1 cup of Half and Half but I did end up using more of the chicken broth to keep it from being to thick. I had so much of this I took half of it and used our left over ham from Easter and ¾ of a bag of frozen peas stuck it in a casserole dish to freeze for a quick dinner when needed… Thanks for the great recipe ?

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Ladylake66

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

This is definitely a very creamy mac & cheese - my two older boys (6 & 4) devoured it. While it doesn't have a ton of flavour, it's yummy and better than your boxed KD with all of the extra sodium and stuff you don't need. I didn't measure my pasta, just cooked a bunch as I knew leftovers wouldn't go to waste. I cut the sauce mixture in half and used 1 tsp dry mustard in place of the dijon (my normal mac and cheese uses dry mustard anyway and many reviewers commented on the overpowering taste of dijon). I only had old (light) cheddar and used some of the parm, but I know this would be great using different cheese blends...yum!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 8, 2009

it was the BEST MAC AND CHEESE I HAVE EVER TASTED. i did change a few things. i only had on can of evaparated milk so i added one can of 1% milk and a blend of parm and swiss cheese, and no mustard and 1/2 cup of velveeta cheese and 1-1/2lb of noodles, i did mild cheese. it turned out GREAT IT MAKES ALOT BUT IT'S WORTH IT

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Amanda

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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Reviewed: Mar. 28, 2009

Just what I was looking for! I love macaroni and cheese, but I don't make it homemade often because of the fat content of it. The chicken broth helps to cut down on the fat and adds wonderful flavor and creaminess. I halved the recipe, accept for the chicken broth (I used l cup), and substituted the 2 cups of cheddar cheese for l cup of cubed velveeta cheese and 2 Tablespoons of asiago cheese spread (Sams Club). Very flavorful! This gets very thick when refrigerated, just add some half and half and put it in the microwave to bring back the creamy texture(stirring occasionally). You may need to add a little bit more cheese. Sprinkled top with grated cheddar cheese and placed under broiler to brown.

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Mar. 22, 2009

This is a Great Creamy Mac & Cheese Recipe! I Loved it & it was easy to cut calories & make it a little healthier! I used Whole Grain Pasta, 2% cheese (which is a bit rubbery but still works, ha ha) & some Fat Free half & half (eye ball it) instead of the milk! Still Super Yummy, but with less guilt!! :)

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Daisy

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Mar. 16, 2009

This is a huge family favorite, and the base of a recipe that I make that is frequently requested for birthday dinners in my family. I make it as described, but use 1/2 cheddar and 1/2 Pepper jack cheese. I also add in 1 T of cajun spices (I have my own blend. I suppose a commercial one might work). Then, on the side, I make a jambalya mix. Saute a couple of cubed chicken breasts in olive oil, then add sliced peppers, chopped onion, chopped tomato, sliced cajun sausage, and 2 T cajun spice blend till cooked through, then throw in 1/2 lb of shrimp and cook till the shrimp is done. You can mix both pots together, or serve them separately so that people can choose their own proportion of meat. It's totally awesome.

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Cali Girl

Cooking Level: Expert

Living In: San Jacinto, California, USA

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Reviewed: Mar. 2, 2009

Have made this several times. Creamy & oohh soo good. Cut recipe to 4 servings. Added 1 can drained green chili's, pinch of cayanne & jarred roasted red pepper (not marinated) diced. Just because we like a little kick.

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Steve

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Reviewed: Feb. 21, 2009

This was pretty good - not my favorite though. I did make some changes based on others' reviews. I used one can of milk, and used fontina and sharp cheddar. I topped this with chopped tomatoes and crumbled turkey bacon. It seems like there is something missing with the sauce's flavor.

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Nenmonster

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 20, 2009

I was looking for a Buffalo Chicken Mac and Cheese recipe that would satisfy my craving for my favorite dish at a local restaurant. I used this recipe as a base and matched it PERFECTLY! I used heavy cream instead of condensed, 'Light n Fluffy' noodles instead of traditional macaroni, I cut the amount of broth from 1 cup to 1/2 cup and added 1/2 cup of Frank's Red Hot. I eliminated the dijon mustard and substituted it with 1/2 tsp. dry mustard, and finally I used Gorgonzola crumbles instead of Parmasean cheese (1/2 cup). I also threw in some cooked chicken (thin sliced 1 inch pieces that I bought -Tyson's refrigerated grilled chicken). I added the chicken and Gorgonzola at the end after I mixed the noodles and sauce together. Awesome dish. Not too spicy at all.

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JenD2006RN

Cooking Level: Beginning

Home Town: White Oak, Pennsylvania, USA

Living In: North Versailles, Pennsylvania, USA

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Reviewed: Feb. 16, 2009

Very good! Almost perfect. Just need to tweak the cheese a little. Too sharp tasting, but overall delicious and perfectly creamy!

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sarah

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Reviewed: Feb. 15, 2009

Ok recipe. Increase the amount of noodles, decrease the amount of mustard to 1 tsp, whisk roux for at least 10 minutes, and add a little of the pasta cooking water to the sauce to make this a 5 star recipe.

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Feb. 6, 2009

A bit too creamy/thick for our liking, my 11yo mac&cheese lover only took one bite....sorry.

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IMP70

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Reviewed: Feb. 4, 2009

I am a bit mixed on this recipe. My husband and I liked it, the kids hated it. The parmesan flavor was rather strong probably why the kids did not enjoy. There was too much liquid in this one with the 24 oz of milk and cup on broth because I had enough sauce for two pounds of pasta. I would cut that down if I try again this would also bring out more of the cheddar. It was very cream as the name says, but not much flavor.

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juliamom42

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Feb. 1, 2009

I have only made mac n cheese once before and it wasn't very good. I decided to try this because it seemed more like a Kraft type than a gourmet mac n cheese. I was right, my family liked it very much and I will use this recipe again. The only thing that suprised me was that after it was complete it was way too thick. During the end when you are just stirring everything together and heating through I had to keep adding milk to thin it. Probably a cup in all. Other things I changed were I cut the recipe in 1/2 and used heavy cream instead of evaporated milk, a pinch of dry mustard per other reviews and that's about it. Thanks for this recipe.

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TBeck

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Reviewed: Feb. 1, 2009

My family loves this recipe,even my picky husband. I omit the mustard and ues 1/4 less extra sharp chees. In its place I add 1/4 cup orange chedder. So creamy right off of the stove top!MMMM!

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abidingspirit

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

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Reviewed: Jan. 26, 2009

I’ve been looking for a creamy Macaroni & Cheese and this is a great consistency. It really is very creamy. My only problem was that the taste of the parmesan cheese overpowered the dish. I will definitely make this again but I will cut the parmesan cheese way back to maybe 2-3 tablespoons.

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