Reviewed: Jul. 18, 2011

OHH so good, I did add four slices of Kraft American for the kids... So good!!! Thanks

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4 users found this review helpful

Reviewer:

A&Hmommy

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

Living In: Omaha, Nebraska, USA

Reviewed: Apr. 25, 2011

This was really delicious! The only things I added was a 1/2 cup of sour cream, ham, but that was just because I had some leftover And Colby Jack and sharp cheeses.. I also folowed someones recommend to just keep adding a little milk as it cooked. It cooked for about 17 min. It was really good! I will be making this again! Thanks for the recipe!!

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3 users found this review helpful

Reviewer:

Karelina

Reviewed: Apr. 12, 2011

this mac and cheese recipe is awesome. super easy and it tastes great.

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Reviewer:

pdarmstrong

Reviewed: Apr. 3, 2011

very easy!!!!

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3 users found this review helpful

Reviewer:

kelly28

Cooking Level: Expert

Reviewed: Mar. 5, 2011

This is a great recipe. I cannot account for all the poor reviews below. Possibly the grittiness is in response to packaged sauces. Homemade sauces are almost never as smooth as commercial ones because most home recipes do not call for soy emulsifiers and the like. Anyway, I added a chopped garlic clove and half a teaspoon of dry dill as well as upped the cheese to probably roughly two cups (I kept adding till it tasted right, native Wisconsinite, gotta have my cheese) Sharp cheddar is a must if you are looking for strong cheesy taste as milk will water down weaker cheeses. Would have given 5 stars but I had to add my own stuff (dill etc) to make it a 5 star dish ;-)

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Reviewer:

titus_foodie

Reviewed: Feb. 24, 2011

I loved this recipe! All I had in the fridge was a smoked cheddar, which turned out fantastic! It made it taste like there was some bacon added too!

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2 users found this review helpful

Reviewer:

tanita4

Cooking Level: Intermediate

Home Town: Orange, California, USA

Reviewed: Jan. 18, 2011

This is the best mac & cheese I've ever tasted! I doubled the recipe, used 1% milk, half the amount of onion and slightly less flour. I also had different cheeses in so I used white cheddar, monterey jack, swiss, gouda and havarti. I've been trying to duplicate Trader Joe's frozen mac & cheese (so creamy and yummy!) which uses a mix of these cheeses and this recipe tastes even better! I stirred the roux while slowly adding the milk and when it was time to add the cheese, I added that slowly too (off heat) while stirring like some of the reviewers suggested. I think that really helps keep it smooth and creamy. Also, when you add the flour, let it cook (while stirring) for about 5 mins or so to cook out the flour taste. I love onion but next time I'll add even less (just personal preference). Thank you for a great, easy, one-pot recipe!

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Reviewer:

NuttyMeg

Reviewed: Jan. 9, 2011

when making baked mac n cheese all you need is macaroni or shell noodles, regular bag or medium size box of noodles, (small) boil until done . Drain, add tblspn of butter (optional) add whatever cheese (shredded ) into hot drained noodles mix until melted add about a 1/2 cup of mik, mix, dump into preheated of (450 degrees) let it bake until the top of the mac n cheese is golden brown. This is all u need. Putting flour and crackers is to much junk for the trunk, lets keep simple. yummmy!

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Plattsmouth, Nebraska, USA

Reviewed: Nov. 19, 2010

I added bacon which was good. But will have to agree with others very grainy also the cheese to pasta ratio was off will not try again. Im lookin for that boston market mac and cheese yum

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Reviewer:

bakersman

Reviewed: Nov. 18, 2010

This was the first mac and cheese I have ever tried (I live in Europe and I have never tried any thing like this) and I have to say it's amazing! I pured more milk in the pan so the macaroni cooked nicely and I put some corn at the end. It is amazing!

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4 users found this review helpful