Reviewed: Apr. 12, 2009

Turned out fairly well, was fairly satisfied with the flavor.....

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Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

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Reviewed: Apr. 12, 2009

Made this today for guests to go along with ham. I wanted something different, and this wasn't it. I followed the recipe as written except for adding a tiny bit more cheese and cream. I cooked as directed. It looked beautiful, but I could see the look on everyone's face that I had just made a major failure in the kitchen. I always make a recipe as written for the first time, then modify it to suit my tastes thereafter. It's a costly recipe with all the cheeses, cream, and butter. Also, a very disappointing recipe. I don't believe that a recipe that needs SO MANY major modifications to be edible should have such a high overall rating. I will not be making this again. The rating is misleading on this.

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eastncgal

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Apr. 9, 2009

Wow, this is the first time I've made Mac & cheese NOT fr a box and this turned out better than I expected. Definitely cheesy, creamy and the flavor is just right. I omitted the egg; double ALL the cheese (including the cheese food). I mixed the melted butter into the freshly cooked pasta, then poured in the half & half/cheese food mixture, then ALL of the shredded cheese. The store didn't have shredded muenster cheese, so I ended up having to use the only thing they have: sliced muenster cheese, which I tore into little pieces. I topped it w/a plain bread crumb & parmasan cheese mixture before putting it in for 15 mins. Didn't want this coming out too dry. Broiled it for at least 5 mins (we were hungry & couldn't wait much longer). Very filling, and very much an indulgent comfort food. Definitely a keeper!

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Redcherrystar

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Reviewed: Apr. 8, 2009

This was my first attempt at homemade mac and cheese. Everyone declared it very, very good and definitely better than the box. I just hate that it has to be so unhealthy.

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gertrong

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Reviewed: Apr. 6, 2009

Very nice. Base recipe is a bit dry; eggs make it custardy once it cooks together. I made about 1 cup extra cheese sauce (half + half + cheddars) and poured it over after everything was baked. Still, I'd likely make it again.

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CRANBO

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Reviewed: Apr. 6, 2009

AMAZING!!!! I did change it up a bit, but not much... I did not use the egg, I used 2 cups 1/2 and 1/2 and used Panko bread crumbs on top. WOW, I will use this during the holidays!

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kim1430

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 4, 2009

This recipe was AMAZING! Everyone loved it. I did change it up a little bit. I cooked the noodles in chicken broth. Then, instead of the four cheeses, I used 1 cup of Medium Sharp Cheddar Cheese, 1 cup of Colby Jack Cheese and 1/4 cup of freshly grated Parmesan Cheese. In my opinion, the Parmesan cheese made the dish. Also, separately, I heated the half and half added the eggs and then mixed in and melted the shredded Cheddar, the Colby Jack, and the Velveeta. After everything was mixed and melted I stirred in the 1/4 cup of Parmesan. After everything was mixed through I then added the sauce to the noodles. Simply Amazing!

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Jason

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Reviewed: Apr. 4, 2009

Very simple, traditional mac and cheese. We like a sharper, cheesy taste, so used all the cheeses suggested and added some sharp italian Grana Padano, which certainly helped to sophisticate this dish some. I kept the eggs, doubled all the cheeses, and it makes quite a lot, enough to share with a crowd, so I'm taking to work on Monday to see what my co-workers think. Will make this again, but will definitely use a sharper, more flavorful cheese combination.

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Lora

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: New York, New York, USA

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Reviewed: Apr. 3, 2009

This recipe was very good, although i did leave out the muenster cheese and in place added extra of the other cheeses. This is not your box macaroni and cheese! The family loves it!

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japricess

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

Yum! Will be making this again!

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HoosierMom

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Reviewed: Mar. 31, 2009

excellent

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ls1234

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Reviewed: Mar. 30, 2009

Sorry this was crazy over the top rich for us. Spouse thought it was too rich and gooey. I know, I know, it isnt a diet dish. That said, it just tasted like gooey cheese.

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BINKY149

Cooking Level: Intermediate

Home Town: Brookpark, Ohio, USA

Living In: Simi Valley, California, USA

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Reviewed: Mar. 20, 2009

The best mac and cheese ever. I also use what ever cheese I have in the refrigerator, usually mazzarella, chedder, jack and velveeta. The more cheese the better. The whole family loves the gooey cheese.

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Steve

Cooking Level: Intermediate

Home Town: Wauconda, Illinois, USA

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Reviewed: Mar. 18, 2009

this was amazing. Easy to make and delicious. I took others' recommendation to heat the cheeses and half and half before mixing with the macaroni. Yummy! Thank you for sharing this.

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NKMELVIN

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Reviewed: Mar. 17, 2009

RAVE reviews! I made this for a BBQ and only had a tiny bit of it but everyone who ate it said they LOVED it!

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Afor

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 15, 2009

I loved this recipe. I made the cheese sauce on the stove as others recommended and stirred in the cooked pasta. Its my family's new favorite mac n' cheese

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SWEETMICHELE

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Reviewed: Mar. 12, 2009

This was very good! I cooked the processed cheese and half and half together and then I added the rest of the cheese to blend it all together. I mixed the eggs in with the macaroni and then poured the cheese and half and half mixture over the whole thing and stirred. You really do need the eggs to keep it creamy. My husband said it was his favorite mac and cheese.

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KellyG

Cooking Level: Intermediate

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Mar. 12, 2009

It was alright a bit too dry for me. Nex time I will have to add more milk.

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Sylvia N.

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Reviewed: Mar. 11, 2009

I really liked the taste of this.I made it for a b-day party I had over the weekend. But I wouldn't recomend making ahead of time if you want it creamy,[I do.] I thought this might happen so I added a can of cheese soup, thinking that might help keep it creamy. It didn't. I'll make this again just not ahead of time.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 10, 2009

We love this recipe at my house. I have used Rotini and whole wheat pasta as well which make it have a little different taste. I also use whatever four cheeses I have on hand (usually sharp and mild cheddar, colby, and monterey jack cheeses). My family loves this recipe we have it at least once a month.

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micki1980

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Four Cheese Macaroni

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