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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Clare

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newtown, Connecticut, USA

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Reviewed: Jan. 17, 2009

I tried this for the first time on Thanksgiving because I didn't want to have to wait for it to bake...Turned out exactly as I expected... Very creamy and delicious. My husband must have this for Thanksgiving Dinner and he was quite pleased with it. The only change I would make is to leave out the parmesan cheese. It was a little too pungent for me....

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Ms. Keri

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: Jan. 15, 2009

This was ok. The evap. milk gave it a different taste, although creamier than milk. My kids, who are macaroni experts, did not like it.

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Lisa

Cooking Level: Intermediate

Home Town: Sandusky, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Jan. 13, 2009

This was my first time making mac and cheese from scratch, and it turned out great! My boyfriend loved it. I added diced ham to it, and it was great. Will be making it again soon!

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Christin

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Reviewed: Jan. 6, 2009

I was soooo disappointed in this recipe. I followed the recipe exactly except I added 1 pound of ground beef. It was very bland, and even with the noodles al dente, was pastey. My family, who is normally easy to cook for and likes most things, threw their helping out.

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kiki

Cooking Level: Expert

Home Town: Stevens Point, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Dec. 29, 2008

This was way to creamy for me, almost soupy and the mustard was just too overpowering.

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aly

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

I agree with the other posters that there would've been too much dijon mustard--I cut the amount down almost by half based on the reviews, and it was still fairly strong. It did satisfy a quick mac & cheese craving though, and I'll make it again because my daughter enjoyed it.

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 28, 2008

WOW! This was so creamy. My family loved it. I made it for the kids to have on Christmas dinner and I had many compliments. I have had touble with other homemade macaroni recipes being too dry but this one was very creamy. Definitely a hit!

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Veronica S. from Pa

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Reviewed: Dec. 24, 2008

I give this recipe 3 stars because I love the consistency, but the taste is too sharp! You have to really LOVE Sharp Cheddar Cheese—it is so overpowering! I made it and gave it to my 6 & 8 year olds and they said is gross. Honestly I will probably follow this recipe again because it is very creamy which I love, but I will delete the sharp cheddar cheese altogether and use some other combination of cheeses.

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Mindi

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Reviewed: Dec. 22, 2008

I would give this 10 stars if I could! This is the absolute best mac and cheese recipe. I love that you don't have to bake it, too. It's creamy, rich, and sooooo yum! Total comfort food. I made it as stated, except I used colby cheese and subbed a few shakes of ground mustard in place of the dijon. This is the only homemade mac and cheese recipe for us. It's our absolute favorite, and I've been searching for along time! Thank you sooo much for posting this recipe!

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: Dec. 8, 2008

This really is the best mac-n-cheese I have ever made. Last night I made it for a pot luck and I overheard someone say that it was the best mac-n-cheese he has ever had in his life (he didn't know who made it when he said it). This is a keeper for me!

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Danyele

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Reviewed: Dec. 4, 2008

This was soooo good and cheesy. There was nothing left.If your thinking about adding cheese to the top, don't unless you want to noodles to get dry and crusty.

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mommy0123

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Reviewed: Dec. 1, 2008

This was the best macaroni and cheese I have ever had! I made it for Thanksgiving, and my children devoured it. It was so easy too. I threw it together after the turkey was done. I did omit the mustard because my kids would not have liked it, but, otherwise, I followed the recipe exactly. This will be a dish on our Thanksgiving table for years to come.

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Mzlisapizza

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Greenwich, New York, USA

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Reviewed: Nov. 28, 2008

I was disappointed in this dish. I'm not sure what was missing but my family did not like this at all...back to my old recipe.

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BPUTGEGO

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Reviewed: Nov. 26, 2008

Can't tell you how great this recipe is! A must for anyone who likes the "velveeta shells and cheese" texture. Super creamy, unlike any homemade mac & cheese I've tried. I was a little intimidated by all of the changes people suggested in their reviews, but came up with a recipe that turned out great! I substituted veggie broth (for vegetarian friends) used one can of evaporated milk and 12 oz. of half & half, then added some garlic powder, cayenne pepper, and turmeric (about 1/2 tsp. each). Only used about 1 tsp. of mustard and it was fine. Used 8 oz. monterey jack cheese and 8oz. mild cheddar. It was still a little tangy, but that might have been from the parmesan. I may try an even milder cheese combo next time. I cooked the sauce for about 10-15 minutes and it turned out a bit thick, especially after adding the cheeses, so I would suggest maybe a shorter cooking time.

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Susan

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Creamy Macaroni and Cheese

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