Reviewed: Oct. 27, 2009

I served this tonight for me and my two roommates and we thought it was very good! Not too creamy, the cheese tasted amazing and not runny at all. Our only complaint was that for some reason, it came out not very hot. I did it in the oven at 350 for 20 minutes, but it came out only lukewarm, so that was a bit of a disappointment.

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crawfosa89

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Reviewed: Oct. 14, 2009

Very good but not quite the taste I was looking for in a Macaroni & cheese.

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diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Jul. 27, 2009

I liked it, but my son wasn't crazy about it. Go figure; my 8 year old prefers the stuff out of the box. Anyway, easy to follow recipe.

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andy b

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Reviewed: May 30, 2009

This was fantastic. i decided to go with pepper jack instead of provolone and it was a hit. the pepper jack gave it a little bit more flavor. also, i LOVE how easily it came out of the dish. makes life SO much easier.

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dragon1211

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Reviewed: May 2, 2009

I followed the recipe exactly and did not enjoy the results at all. I guess I am used to a creamy macaroni and cheese. This was very rich because of all the cheeses, but the sauce was weird. I will definitely go back to making a roux from now on.

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EMon

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Reviewed: Apr. 28, 2009

This is one of our favorites! I use veleveeta cheese! Yum-O!!

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stacey189

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Reviewed: Feb. 23, 2009

This is delicious and not difficult at all. Two issues are the portion size. There is no way this recipe could feed 9 people as a main course. I doubled it and had maybe seven servings. The second issue is with the egg. Even though I mixed the egg with the milk, there were still blobs of cooked egg on top of the finished dish. I think next time I will try mixing the egg and milk into the macaroni before layering it with the cheeses. Thanks for the good recipe!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 10, 2009

I made this for Thanksgiving and it was hit! Everyone loved it! Even the picky eaters!

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Jennifer W,

Cooking Level: Intermediate

Living In: Goose Creek, South Carolina, USA

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Reviewed: Feb. 5, 2009

The best cheese related meal that i have found in a while.

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AliveDrive

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Reviewed: Jan. 17, 2009

My family loved this recipe! I made it for a family get-together, and Thanksgiving, and everybody REALLY liked this recipe. The thing that I changed was, instead of provolone cheese, I used Swiss cheese, but only because I couldn't find it. I also noticed a considerable difference in pan size. For Thanksgiving, I doubled the recipe, and it was a little dry, but when I used the smaller pan, it all blended together, and turned out really well. Nonetheless, my entire family really enjoyed this recipe, and ask me to make it whenever possible!

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Meg

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Reviewed: Jan. 16, 2009

This is the best and easiest mac & cheese recipe to make! I get nothing but compliments when I make it...even my mother-in-law liked it!!

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MrsG

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Reviewed: Jan. 11, 2009

I followed the directions and it didn't work well for me.

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Belle

Cooking Level: Beginning

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Reviewed: Nov. 21, 2008

Good and easy, but very thick.

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BABYTY12

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 16, 2008

This recipe was an absolute hit with my family last Thanksgiving. It was a fantastic twist on an old favorite!

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Kimberly

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Reviewed: Nov. 5, 2008

I was super excited to make this, but my expectations fell way short. The cheese to noodle ratio was a little high on the cheese side for me. Also, after cooking the alloted time, it was a soupy stringy mess. I think the recipe might be better if I used less cheese and less milk.

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bacierno

Cooking Level: Intermediate

Home Town: Broomfield, Colorado, USA

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Reviewed: Aug. 25, 2008

I followed the directions for this exactly, except I added hot dogs. I baked it for 25 minutes, and the cheese was bubbly and browning, but when I had let it cool for 10 minutes and went to serve, it was still VERY milky. I had to bake it for almost another 45 minutes until it was not liquid. I don't think it would have had much flavor without the hot dogs. If I make it again, I will bake it for much longer than 25 minutes. (directions said only 20 was needed)

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PickyCook

Cooking Level: Intermediate

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Reviewed: May 23, 2008

This was the best mac and cheese I've ever had. I took it to a family party and everyone ate it all. My 1 year old even ate it and he is picky. I think I'll double it next time so there will be left overs. Thanks.

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Paula

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Boise, Idaho, USA

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Reviewed: May 19, 2008

This was fantastic! As suggested by others I combined the egg and milk together to measure 1 Cup. I also put a layer of Italian-Seasoned Bread Crumbs over the top for added flavor and texture. I used 8oz of macaroni (half a 1 pound box). Aside from the mozzarella I shredded all the cheeses myself.

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Kevin S.

Living In: Wrentham, Massachusetts, USA

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Reviewed: Apr. 16, 2008

This was my first attempt at making Home Made Mac and cheese, and I only gave it 2 stars because my two year old liked it. I guess it wasn't the kind of Mac and Cheese I was looking for. It was not creamy, it was a little on the dry side and super cheesy. My Husband told me not to make it again. I felt sick to my stomach after I ate it. Perhaps I did something wrong? I will definatly keep looking for a different recipe.

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Hilary Ann

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

I followed the suggestions as well (added 1 teaspoon garlic powder to the milk, used two eggs...) I also added some chopped scallions to the cheese. My family devoured this! Very easy and delicious.

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Tutin

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Four Cheese Macaroni and Cheese

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