Reviewed: Jan. 24, 2012

This was pretty dang good on a cold evening. I didn't use any celery, the sound of that didn't turn my crank, so I skipped it. I used Swiss cheese instead of Gruyere, because Gruyere is super expensive here. The other problem is, living in Washington, I can't find andouille that often, so I used kielbasa, instead. Great recipe and I'll use it again...thanks for submitting it!

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6 users found this review helpful

Reviewer:

witchywoman

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Jun. 3, 2009

With a couple of changes, this turned out AMAZING. My only real problem was that it just wasn't cheesy enough - I added a lot more Gruyere and Cheddar, and also a handful of shredded Swiss. I omitted the celery (not a fan), and simply sauteed the onions along with the Andouille. This ended up being a fantastically rich and tasty meal. Thanks, Craig!

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11 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Dec. 26, 2007

After reading so many reviews about the taste, I decided to change the cheese to Smoked Fontina--delicious! I would not use the bread crumbs next time. They did not add to the flavor and they were too crunchy.

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6 users found this review helpful

Reviewer:

healed4real

Reviewed: Jul. 20, 2007

Okay, liked it but...am I missing something? I could only account for 3T butter, but no big deal there. also, directions don't say what to do with the onion and celery. I just added it in the end and mixed all together before baking. But liked the flavor. different than regular ole mac and cheese.

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5 users found this review helpful

Reviewer:

ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

Reviewed: Sep. 13, 2005

The flavor was just so-so for all the work that went into it.

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6 users found this review helpful

Reviewer:

JULIESNACK

Cooking Level: Intermediate

Reviewed: Apr. 1, 2004

Let a previous reviwer I would have liked to give this a higher rating. I concur the amount of time, preparation, steps and pans used were ridiculous. Forget the salt altogether and let the andouille provide the flavor. I will, however, keep working with this recipe. It has potential.

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5 users found this review helpful

Reviewer:

tisherself22

Reviewed: Dec. 6, 2003

While I would have liked to give this a higher rating, I just can't. While the flavor was O.K., the amount of time, preparation, steps and pans used were ridiculous considering the outcome. I think I could have used Velvetta mac and cheese, added the andoille, celery seed and onions to reap the same results. Won't be making this again.

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17 users found this review helpful