Reviewed: Nov. 10, 2009

3 1/2 stars. very creamy but bland, will make again with a little tweeking. Maybe sausage chunks, diced peppers with the onion, and whatever spice grabs me at the time

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Sep. 21, 2009

great recipe and really easy!

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Keelyad

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

I added about 2c colby cheese and used a little Half and Half about 1/4c. Salt and pepper to taste cause i actually forgot about the onion! Oh and I used Spiral Noodles. This was wonderful, thanks to Mr. Couch! PS] didnt even notice the flour (i cooked pasta, plopped in butter, dumped shredded cheese in, sprinkled flour right over everything and stired untill it was all melted together. Then i added the 1/2 & 1/2.

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MamaColesKitchen

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Reviewed: May 21, 2009

Adding flour gives the grainy taste you cant get out even by adding more cheese. Never add flour. yuck.

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Jason

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Reviewed: Apr. 25, 2009

I just made this for dinner tonight. This is so good and so easy! It's much better (not to mention easier) than another mac & cheese recipe I found online a little while ago. I used the mini elbow macaroni noodles, so I ended up using at least 16 ounces of noodles. They really soaked up the milk. I also used 2 cups of cheddar cheese-I could've even used more-which I slowly stirred in. It would've been perfectly yummy to eat just like that! However, I spread it in a pan, sprinkled it with bread crumbs and baked it in the oven for a few minutes. It's very delicious! I would highly recommend this!

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Kaeli

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Reviewed: Mar. 15, 2009

Awful. Would never make again. It was grainy texture. Big dissapointment.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

I was kind of disappointed at how grainy the recipe turned out. It wasn't a horrible un-edible creation... I'm just going to say I won't attempt this one again.

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annibud

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Reviewed: Mar. 6, 2009

I only rate it as 5, but I made a few changes. When I began the recipe, I assumed that I should have the pasta cooked first. I realized this about halfway through the process... right after I added the milk. Although I haven't tried the recipe exactly as directed, it worked for me. It would work (if you cook the pasta 1st) to add only 2 cups of milk, increase the amount of cheese (I'm a cheese lover, so I added an extra cup) and I also minced 2 cloves of garlic and sauteed them with the onion. Personally, I prefer co-jack cheese. Delicious - it's a "grown up" mac and cheese, but it still holds true to a classic mac and cheese kind of flavor! (no mustard, bacon, other types of cheese etc) Will definitely make again!

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thea2846

Cooking Level: Expert

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Reviewed: Jan. 21, 2009

Following the cooking instructions worked perfectly for me as far as cooking time and consistency go. (Although if you like it goopey you'll probably have to add more milk/water) I added cayenne pepper, black pepper and garlic powder because it needed more flavor. And then i covered it w/bread crumbs and baked it. I used sharp cheddar cheese- 2 cups. it's very sweet (too sweet for my taste) and very onion-y. It's easy, and pretty good.. but it needs doctoring. Perhaps less onions next time (and i love onions- but in this recipe they are sweet because they are cooked in milk and butter). after some tweaking, I'll make it again...

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mwing

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Reviewed: Jan. 7, 2009

This mac and cheese is better then any I have tasted. It is very creamy unlike other mac and cheese that you bake. I always have ingredients on hand and who can beat using just one pan.

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gayla

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Reviewed: Dec. 19, 2008

This was good and easy. My son and husband enjoyed this. I added the milk slowly like others suggested and I think that helps with the "grainy-ness". Will definately make again.

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Chrissy

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Sep. 16, 2008

What an easy mac and cheese recipe! It uses ingredients I have on hand and doesn't take much more time than the box varieties. But OH! what a difference! This is extremely creamy and rich. I topped mine with some crushed goldfish crackers (for the kids). Make this!

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LYNNERIE

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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Reviewed: Sep. 13, 2008

Super yummy, I have made this many times, I like the thickness of it. It is even better when adding multiple cheeses. I added parmesan, swiss, cheddar, and colby and it was a hit!

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CAREYROX

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Reviewed: Jul. 5, 2008

this was an easy recipe to make. even though i didnt have the macaroni so i made it with shells instead but it still came out good.everyone loved it.

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bren

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Reviewed: Feb. 18, 2008

WHERE HAS THIS RECIPE BEEN ALL MY LIFE??? it was superb and tasty beyond anything!!!! i did cut back on the milk a teeny tiny bit though.

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charmedsherry

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Reviewed: Feb. 14, 2008

Good recipe. Second time around though we cut back the milk and used 2 cups Extra Sharp Cheddar. And browned bread crumbs in alitte butter to sprinkle over the top. GREAT!!!

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Shelley

Cooking Level: Intermediate

Home Town: Carbondale, Pennsylvania, USA

Living In: Pen Argyl, Pennsylvania, USA

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Reviewed: Feb. 3, 2008

I am a working mother who likes fast and easy meals, but not boxed mac and cheese because you really don't know what half the ingredients are. I like to make mac and cheese the way my Mother made it, but often the milk would get hot, or the cheese would burn. This recipe is easy, fool proof, and my kids love it MORE then boxed mac and cheese! I heated the milk at the same time I cooked the onions. This is so I could add the onions in the same time I did the (whole wheat) noodles. It cut about 10 min off the cook time! Making it about as fast as boxed mac and cheese! Easy, fast, cheap, and healthier then boxed mac and cheese.. a definite do over! (I did add extra milk and cheese, so it wouldn't be so grainy like the previous entries suggested.)

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Michelle

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Reviewed: Jan. 27, 2008

The taste of the onion was kind of overpowering in my opinion. But I didn't have any problems with the results other then the taste. I might try it again with less onion next time.

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Craig

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 1, 2007

Very tasty. I also added much more milk a little at a time as the macaroni cooked.

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Katamoto

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 4, 2007

solid no bake recipe

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thegirlsleuth

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Great Mac and Cheese

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