Reviewed: Nov. 24, 2009

I Made this recipe with Light Cream Cheese, Skim Milk and Whole Wheet Pasta to make this a bit of a healthier dish and we still loved it. It tasted Great.

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Kelly T

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Reviewed: Nov. 22, 2009

I'm from the south so I know good mac and cheese. I will say this IS NOT a greasy heavy dish, but rather a rich almost "gourmet" version. I made this with thanksgiving last year for my in-laws from California and they absolutely loved it and I will be making it again this year! Instead of bread crumbs I used crushed Ritz Crackers and you need to use fresh parsley!

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Sharon

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Reviewed: Nov. 14, 2009

This is the best Macaroni and cheese I have ever had! It is perfect! And so easy to make! Great one for kids!

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Liz C.

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Reviewed: Nov. 10, 2009

Very dry and bland...glad I only baked for 5 minutes I couldn't imagine what it would be like any longer. It was not creamy at all and had no taste. I'll stick to my macaroni and cheese recipe I've used for years, just thought I would try something new.

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cindy

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Reviewed: Oct. 9, 2009

De-Lish!! My family loved it! I made it with the following changes: 1. I used about 500g of macaroni. 7oz just seemed too small an amount. It filled a 9x13 pan. 2. I used 1c milk and 1c half and half (just because I had it to use) 3.I used whole grain mustard. Don't listen to those who said use less cream cheese...it was perfect with 8oz!

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EFGmom

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Reviewed: Oct. 7, 2009

I loved it! I did as followed except ommitted bread crumbs and added bacon bits to the top and onion powder to cheese sauce. Husband liked it too and he's not a big mac n cheese fan! Creamy and delicious.

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Jessica

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Reviewed: Oct. 1, 2009

Great recipe... I used crushed ritz crackers with melted butter in place of the bread crumbs to give it a little extra texture & flavor & it turned out great. Not as great the following day, as the oil in the cheese separates from the cream.

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KFRANKIE

Cooking Level: Expert

Home Town: Brockport, New York, USA

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Reviewed: Sep. 25, 2009

This recipe is excellent! I adapted it a bit by making the milk as about 1 1/2 cup 1% milk and 3/4 cup 20% cream. I also sauteed 4 italian sausages before slicing them and adding them to the noodles with 2 minced cloves of garlic and 1/4 yellow onion, minced, also sauteed. To the sauce I added 1 small jalapeno pepper, seeded and diced. Just the right amount of heat and creaminess!!

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Elli

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 22, 2009

Best Macaroni i have ever made or tasted:)

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Mimmy

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Reviewed: Sep. 16, 2009

I had all the ingredients on hadn to use up so thought I would try this recipe. I quite liked this but DH thought the taste was far to sweet and asked me not to make this particular macaroni cheese again.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Aug. 29, 2009

Great, simple and easy recipe. My kids loved it.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

I added paprika and garlic along with the salt & pepper. I replaced the prepared Dijon mustard with 1/2 tsp. ground mustard as I didn't have Dijon on hand. I also washed my noodles in cold water after (under)cooking them so that they would not get grossly overcooked. To the topping I added a little bit of Swiss and crumbled bacon. This recipe makes enough sauce for a POUND of noodles. It also makes enough bread crumbs to kill an army. Even in a 9x13, I had too much bread crumb mixture, I'll reduce that by half next time. Otherwise, thanks much, this was a very appreciated recipe!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 13, 2009

I like to make recipes the way their written however, I should have cut back on the cream cheese like others suggested. Next time.

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RUTHIE110

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I like this recipe for mac 'n cheese, but it definitely needs the mustard to give it a zing. I didn't like the breadcrumbs, so next time I made it, I just topped with more cheese. Nice comfort dish.

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Bryn

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Reviewed: Aug. 1, 2009

Love this recipe, made it a few times and added chicken. Used all lowfat items and turned out superb!!

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Jenna

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Reviewed: Jul. 28, 2009

Everyone who's tasted this is floored by how cheesy & creamy it is. And it smells incredible when it's baking!! The panko suggestion sounds wonderful, dan ~ I love panko and substitute it often for bread crumbs...I'll try it!

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countrymyst

Cooking Level: Intermediate

Living In: Sheridan, Oregon, USA

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Reviewed: Jul. 23, 2009

Great recipe! I changed it up a bit by reducing the cream cheese by half and adding extra sharp cheddar and jack. For the topping I used panko and mixed in cheddar cheese which really gave the topping some more texture and flavor. Awesome mac n' cheese!!!!!!

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dan

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Reviewed: Jul. 21, 2009

I followed other reviewers' suggestion and cut way back on the cream cheese. I also upped the amount of extra-sharp Cheddar by about another cup. Although we both really enjoyed the actual mac and cheese, we weren't too thrilled by the breadcrumb topping - was kind of "sandy" and not very pleasant. Next time I make this, I'll try using panko crumbs for more of a crunch. Not bad at all though. Thanks!

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