Reviewed: Dec. 30, 2007

I made this recipe with acouple of differences. Didn't have evaporated milk, so I used lactose free 2% fat milk. Aloso I like dishes with a little heat, so shook a couple of Tabasco sauce into the sauce. After making the sauce, I greased a 1 1/2 quart Pyrex dish, put the macaroni in first, then added the sauce. Also grated more sharp cheddar to put on the top. Then stuck it into a 375 degree oven for til the cheese on top melted...it was still creamy and de-lic-ious!!

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nyccook

Cooking Level: Expert

Living In: Tarzana, California, USA

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Reviewed: Dec. 29, 2007

Very good. I will be using this as the base for my own recipe from now on.

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CAOINEAG

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Dec. 26, 2007

I would like to rate this a 4 and a half! Great instructions all the way to the end, but then I tasted it and it needed more cheese... use whatever type you like, but you will definitely need to add some more. (I added some Velveeta chunks and some nice creamy muenster!) Also, I used cavatappi pasta for a change of pace and it was a good choice as all the corkscrew turns of the noodle acted as nooks and crannies for the cheese to stick to! Good texture and creaminess... Will add this one to the archives, for sure!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Dec. 22, 2007

This is ssoooo good!! I only used about half the cheese sauce, I used a combination of sharp cheddar, mild cheddar and mozzarella. The Dijon Mustard is only noticeable if you know it's in there. You could omit it and it'd still taste great. I had no issues with a "gritty" or "chunky" texture - it was smooth and oh so gooey!! I did have to cook the milk/broth a while to get it bubbly, but it was still a piece of cake. If you like cafeteria style mac-n-chz then you'll love this!

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Valeigh

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Reviewed: Dec. 18, 2007

Grainy? Mine was almost chunky! My toddler wouldn't touch it and he loves mac and cheese. I even used about 1/2 mozzarella and 1/2 sharp cheddar. I didn't have evap. milk so I used skim. I'm not sure if that made a difference as people were talking about how they used 1/2 evap. and 1/2 skim. After reading other reviews, maybe it's because I thought I'd skip a step to make lunch faster, so I didn't bother heating the milk. It heated up pretty fast in the pot though, and I made sure to whisk awhile. It looked smooth and creamy, until I added the cheese. Then it just started chunking up on me no matter how much whisking I did. What a disappointment... I will probably have to throw it out if I can't find a way to save it. Any ideas?

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Sally S.

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

This was pretty good! The kids loved it b/c they said it reminded them of alfredo sauce slightly. This was fast and easy will use again.

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Emma

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

This recipe is YUMMY! I cooked this for a Christmas party and everyone loved it. I must agree with the others that this recipe makes a lot of sauce so I would use 1 less can of evaporated milk. It does take a while for the sauce to thicken. It was grainy but next time I know to use good parmesan cheese and not the processed grated one. I cooked the sauce in high heat and stirred it occasionally until it was thick. I will definitely make this again...

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pnutbadacup

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Reviewed: Nov. 14, 2007

I think this is the best recipe for gooey macaroni.

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me & bp

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Woodland, California, USA

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Reviewed: Nov. 11, 2007

I had to make a few changes as I didn't have all of the ingredients on hand. I didn't have any evaporated milk so I substituted powdered milk that I mixed double strength. I used 1 tsp mustard powder instead of the Dijon. I was a little short on the cheese and didn't have extra-sharp so I used about 3/4 lb of medium cheddar, although I bet extra-sharp would have been even better. To cut calories you could easily get away with 1/2 pound of extra sharp. I added 1 lb of ground pork. My family loved it! Will make again!

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ONICA GRAY

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Reviewed: Oct. 30, 2007

My friend loved it so much they had thirds! I was so happy to find sucj a yummy mac and chesse recipe!

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Rose88

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

This was definately easy, but nobody in my family would eat it! Yes it was creamy, but the primary taste was the mustard.

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Kristy

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Reviewed: Oct. 16, 2007

I loved the creaminess of this Mac and Cheese Recipe! The only complaint I had from my family was the mustardy taste! Next time I will leave the mustard out but that is the beauty of cooking! You can change and create to make your own "family recipe"!

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Melissa

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Reviewed: Oct. 14, 2007

My husband absolutely loved this recipe. It turned out really well.

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Hilary S

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Reviewed: Oct. 9, 2007

This was really good. I only had one can of evaporated milk, so after dumping out the can of milk, I poured skim milk into the can to take the place of the other can of milk. I boiled my macaroni for only 6 minutes, and that was long enough. I only had 8 oz. of sharp cheddar, so I used some mozerella cheese along with that. Also, I used about a tsp. of dry ground mustard instead of prepared mustard, and it gave it a little too much of a mustardy flavor (my fault). At the end, I felt like this dish was a little too bland (probably because I used mozerella) so I stirred in a little cayenne pepper, which added a little something to it. Next time I need to try it with the whole amount of cheddar and it would probably be better.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Oct. 8, 2007

Holy Cow this was yummy. I had leftover cheese cubes from a party platter, so I used a combo of cheddar, jalapeno jack, and colby cheddar along with the prescribed parmesan. I added tuna and broccoli to make it a main dish casserole and I think my husband is about to buy me a new car for my efforts!

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yum-me

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 27, 2007

I didn't love this, I agree with some of the others, kinda grainy. I also didn't love the mustardy taste. I think next time I'll do it with about half the mustard.

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Cassidy

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Adak, Alaska, USA

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Reviewed: Sep. 25, 2007

This is definitely THE recipe for a good, "All-American" mac 'n cheese. This was my first attempt at mac 'n cheese and it was a total success! Rich and creamy, gooey and thick -- it was perfect! I halved the recipe and omitted the Dijon and extra Parm and it came out fab. I don't know why it took people so long to stir/thicken -- mine took only like 10-12 min! Thanks for the perfect mac 'n cheese recipe!!!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Sep. 13, 2007

I followed the advice of previous reviewers and made half the sauce. That was a good move, although a *little* more would be ok. I had to improvise a bit. I didn't have any evaporated milk, so I reconstituted some skim milk powder with only 40% of the water. I used edam and mild cheddar because of the graininess problems with mature cheddar. Worked great! I like the stringiness the edam adds - a bit like mozzarella (but *much* cheaper where I live).

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KALEN

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Northwich, Cheshire, England, U.K.

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Reviewed: Aug. 27, 2007

My family did not care for this at all. It was a thick glue like paste of a sauce, and way too much of it for the pasta. The color was terrible too - it was a light orange goop that didn't even look homemade.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 13, 2007

This recipe was made as part of a search for a mac and cheese that my daughter loves from a local store. She said this one was "okay" but not the same taste as the store one. I followed the recipe as written and it did not become grainy at all. It did not reheat well the next day.

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dbf

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Creamy Macaroni and Cheese

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