Reviewed: Apr. 25, 2012

So good!! I didnt have fontina and provolone so i added 1/2 cup of sharp cheddar, 1 cup mozzarella, and 1 cup parmesan and added it to rotini noodles, broccoli, and chicken and it made an amazing mac and cheese!! My husband loves the mac and cheese from Yard House and he said it tasted just like it!! Would definitely make this again!

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Reviewer:

BakinCakes

Reviewed: Apr. 21, 2012

I love this and add fresh seafood, shrimp, scallops etc. I just used a package of shredded italian mix cheeses. Put over any pasta you perfer.AWESOME.

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Reviewer:

tina

Reviewed: Mar. 8, 2012

Excellent recipe...because I was short on time, I used Kraft 5 cheese mix which included all cheeses mentioned in the recipe. This was easy to make and delicious, husband says it is definately a keeper and an alternative to cheddar macaroni.

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Reviewer:

sarajean

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 18, 2012

I tried using different cheeses as I searched google for this recipe and there are SO many variations. I tried Provolone (150g), gorgonzola (½ cup), parmesan (100g), bocconcini (½ cup) The gorgonzola ended up overpowering the flavour of everything, although it still tasted great! Next time I may use Romano cheese but in 90% of every recipe I read it used gorgonzola. Great recipe, hopefully I can master which cheese I should use :)

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Reviewer:

scar-let

Reviewed: Aug. 17, 2011

Perfect ending for a long day - or perfect beginning for a lovely evening. Served over bed of fettucini topped with sliced, grilled chicken. Added little basil, garlic and black pepper while cooking. And sprinkle of smokey paprika on the top when serving. Very good to put the left over sauce (if there is any) over broccoli in/on a baked potato. Thanks Dominic!

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Reviewer:

ChesterCopperpot

Reviewed: Aug. 15, 2011

I really enjoyed this. I did add some extra standard italian seasonings like parsley and basil. Fresh and quality cheeses make a big difference. Thank you for the recipe :)

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Reviewer:

Sam C.

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Living In: Orlando, Florida, USA

Reviewed: Jul. 16, 2011

My family loves this recipe. I made it to use with left over fettuccini and it was better then the first sauce. Thanks!

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Reviewer:

MyBreak2Day

Cooking Level: Expert

Reviewed: Jun. 11, 2011

Excellent!

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Reviewer:

nnorrell

Cooking Level: Expert

Home Town: Collins, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Mar. 25, 2011

ROCK ON!!! I did not have Provolone, so I used white cheddar in its place.. added a little garlic salt , pepper, and a pinch of dry mustard.. yummy low carb!!! put a couple pounds of broccoli in it.. I want to use it as a base for a soup... mmmmmm

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Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

Reviewed: Mar. 13, 2011

Mmmm...can you hear that? That's the sound of my arteries clogging! And you know what? I just don't care, because this is magnificent! The only change I made was to throw in a little fresh chopped marjoram from my garden, as I like to eat something I've grown with every meal. Really lovely!

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