Reviewed: Mar. 25, 2007

Wonderful!!! I am a Kraft Delux Mac and Cheese lover, so I didn't think I'd liek this recipe as per another viewers suggestion-I ABSOLUTELY LOVED IT! The recipe does make a ton, so if it is only the two of you, I would cut it down to 1/2 cup of chicken broth, and 5 oz. of evaporated milk. But if you want a good, non grainy recipe, this is it!

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beanwolf

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Reviewed: Mar. 24, 2007

As for this recipe i wasnt to fond of it. My husband and four year old did like it though. Maybe not creamy enough or not cheesy enough for me but it lacked something. Toward the end i put it in a baking dish with bread crumbs on top but it still didnt do anything for the flavor of it. Maybe i'd skip the evaporated milk and use real milk next time and maybe use a different cheese.

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Antoinette

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Reviewed: Feb. 12, 2007

Too grainy. I would recommend substituting another variety of cheese.

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Becky

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Reviewed: Feb. 4, 2007

I am a big fan of homemade mac n cheese, and I absolutely love my own recipe, and so I thought id step outside the box and try a new one. This recipe I have to say is ok/good but not great. It made WAY TOO MUCH sauce which I could have used for another pound of pasta or so. In fact, there was so much sauce it drenched and drowned my bow-tie pasta that it wasnt really that appetizing after the first couple of bites. It was very very rich and creamy, almost too heavy for my liking. The chicken broth gave it an interesting zing, dont know if I liked that or not. Also I used half colby jack and have cheddar. I didnt have any extra sharp cheese which would have made it taste better. Overall, its a good base recipe. I dont know if id make it again, the consistancy was like fondue, a little too thick and sticky. I have a huge pot that i made and I think it will go to waste b/c neither my husband or I will eat it...oh well....

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Feb. 3, 2007

This recipe was pretty good. I browned some chopped onions in the butter, then did the roux. It added just a bit more to the dish. I also used "hot" dijon mustard and it worked well. Would taste great with fresth tomatoes mixed in too.

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Amanda K.

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Reviewed: Jan. 25, 2007

Made this dish after searching for the right homemade Mac and Cheese.Still looking. The dijon mustard after reducing it to just a 1/2 tsp. was still overpowering and I like dijon. Just not in this dish. I also added sour cream, a dash of garlic powder and only 1 can of the evaporated milk after reading the other reviews. It is a good base to work with but still felt it was missing something.

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Kimberly

Cooking Level: Expert

Home Town: Cape May, New Jersey, USA

Living In: Maricopa, Arizona, USA

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Reviewed: Jan. 22, 2007

Definately for cheese lovers! After reading the reviews I did make some minor changes: I didnt use evaporated milk. I dont like it. So I used just regular 2%. I used 1/2 sharp cheddar, 1/2 colby/montery jack, and a nice chunk of velveeta. I did put oil and sea salt in the water to boil the noodles. I did also leave out the mustard all together. I just added a few personal spices. Pepper, garlic, etc. It was the best mac & cheese & creamy. Yumm-o. I absolutely love it. Everybody else that ate it loved it, and wanted the recipe. Thanks for sharing

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Stephanie C.

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Jan. 14, 2007

This is the best I have ever made. I fixed it twice and both times I topped it with a mixture of bread crumbs, garlic and parm cheese then baked it in the oven till bubbly and brown. I also add more chicken stock if it seems too thick.

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BSKATAZ

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Reviewed: Dec. 24, 2006

I am only giving this a one star because there is nothing lower. I made this recipe for my boyfriend and we couldn't get over the smell of the evaporated milk. WORST mac and cheese I have ever tried!!!!!

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aluvnperson

Cooking Level: Expert

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Reviewed: Dec. 24, 2006

Loved this recipe!! I did add a couple of teaspoons of hot sauce for a little kick and used dry mustard instead of the Dijon. Very creamy - great Christmas Eve side served with a honey baked ham for a large family. I did increase the recipe to accommodate 15 servings which fits nicely into a 13" x 9" cassarole for table service. Thanks very much for this awesome recipe!

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PAMANORSKE

Cooking Level: Intermediate

Living In: Annandale, Virginia, USA

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Reviewed: Nov. 24, 2006

This was awesome made it for Thanksgiving at my inlaws and they loved it. Instead of the sharp chedder cheese I used a half a block of velveeta cheese and it was great. Will make again.

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Randesgirl

Cooking Level: Intermediate

Living In: Jonesboro, Arkansas, USA

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Reviewed: Nov. 19, 2006

This is a good recipe, but the extra sharp cheddar was a bit too rich for us. If we make this again I will try a mild cheddar or maybe even a colby-jack combo.

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Danny

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 15, 2006

I am giving this 4 stars with the changes I made. First, I used Barilla Plus multigrain elbow pasta (with all sorts of good stuff in them!) I used a combo of Mont Jack and extra sharp chedder cheese. I only used one small dash of mustard (thanks to other reviewers suggestions.) It's a good thing I didn't add more since I could taste the mustard with even a dash. Next time I will omit the mustard. I also added a dash of cayenne pepper to give it a kick. It took a LONG time on the stove, but came out super creamy and made a ton! We will be eating this for a while. Thanks!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Nov. 12, 2006

We LOVED this! I am not even a fan of mac n cheese, and I had a second helping...and I NEVER have second helpings of anything! This recipe makes a ton. I could have easily halved it and everyone (4 were eating this) could have had seconds plus some left over. (we are looking forward to all of the leftovers though:) I cut the mustard down to half, but will cut it down even further or just omit altogether next time. I added onion and garlic powders to the roux, and a little season salt. I was totally out of parmesan, so I added another 2/3 cup of mild cheddar. I used all mild cheddar, but next time will definately use the parmesan and half sharp cheddar, half mild cheddar. Thank you for the recipe Pam! This will be the only mac and cheese I make from now on :)

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2006

This was my first time making homemade macaroni and cheese and I thought it turned out good! I followed the recipe, except for taking someone's advice to add a little oil to the macaroni water and then just leave it in the strainer, and someone else's advice to whisk for around 10 minutes instead of 3 or 4. It was VERY creamy and VERY cheesy. I think maybe even a little too much cheese for the macaroni (I halved the recipe, so next time I will use a little more than half the macaroni.) I will probably make this again.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Nov. 8, 2006

I had to double the ingredient of elbow only, because it was too creammmmy. The end of the result, it was delicous. I sugest if you don't like it tooo creammmy, you can either cut half the recipe called for of sharp cheddar cheese or make double of elbow or other bite size pasta. Next time, I will use medium cheddar cheese and pepper jack cheese. Oh and one more thing, the it takes about 10-12 minutes to thicken the sauce, not 3-4min. I advice to use nonstick pot to prevent turning brown on the bottom pan, but keep stirring the sauce until thicken.

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bakergirl

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Reviewed: Nov. 1, 2006

Yummy- we only put in 10ml of dijion mustard and the next time probablly only about 5ml because may have been a bit strong. A real treat! Brought me right back to my childhood.

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Sheila McDonough

Cooking Level: Beginning

Home Town: Hanover, Massachusetts, USA

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Reviewed: Oct. 31, 2006

My family loves mac and cheese but we didn't like this recipe at all. Something about the flavor the evaporated milk gave it. Won't be making this one again.

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terri

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Reviewed: Oct. 28, 2006

This is perfect..except for the amount of time needed to stir & thicken sauce (on medium heat)it took me 30 minutes of constant stirring, which is the right way to do it if you want to avoid graininess. I only had one can of evap. milk,so i just refilled the can (to measure)with 2% milk. I didnt have dijon, and liked it better anyway with dry mustard. I added the salt & pepper periodically, and think i used less than a tablespoon of salt.I didn't want the sauce too thick, so i added the rest of the 14 oz can of chicken broth i opened.I also added just a dash of tumeric(its yellow & good for you). This recipe is a keeper, thanks!

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Bonnie

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Reviewed: Oct. 27, 2006

Merely OK, won't be making this again I'm afraid. The box is better IMO, this was too bland and the texture was kind of grainy, and I agree with other's who posted it was too cheesy. I followed the recipe exactly, and I actually got a little sick after trying to eat a second bowl.

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Just a guy

Cooking Level: Beginning

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Creamy Macaroni and Cheese

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