Reviewed: May 5, 2013

This recipe is phenomenal. I don't really like baked macaroni and cheese, I always preferred the quicker kind (pasta and cheese), but this recipe was brilliant. The cream cheese sauce makes the phenomenal taste of this, and adding the cheese on top makes it super cheesy, which is always great for mac and cheese. The wording on the bread crumb mixture is kind of weird. MELT the butter in a bowl and then add bread crumbs and parsley and then put on top of the recipe. The wording in the recipe made it sound like you were just throwing a slab of cold butter in a bowl....

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Reviewer:

Nubyrthe

Cooking Level: Beginning

Living In: Milton, Massachusetts, USA

Reviewed: May 3, 2013

This was delish! Next time, I might reduce the cream cheese by half (down to 4oz) and use 4oz of evaporate milk with more shredded cheese (to taste). Regardless, it was YUMMY!

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Reviewer:

ashleysb

Reviewed: Apr. 24, 2013

Michelle did not like the bread crumbs

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Reviewer:

bubby

Reviewed: Mar. 5, 2013

I really liked this recipe. It was easy to follow and simple to make. I forgot to add parsley but it still tasted delicious!

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Reviewer:

jennifertse10

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Alameda, California, USA

Reviewed: Feb. 18, 2013

I made this exactly the way that it is given on this site, except I did not have Dijon mustard so I used a tiny bit of mustard powder. It is excellent! The girls at work always ask me for my mac and cheese recipe, but now I will have to give them this one! It is the first one I've used that has cream cheese in it and I think it gives it the PERFECT touch. Thanks!

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sc02049

Reviewed: Feb. 16, 2013

Great flavor! Stays creamy. No lumps. Boom...

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Reviewer:

davidfordcoates

Reviewed: Feb. 4, 2013

I found it bland and not worth the effort.

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tijya

Reviewed: Jan. 28, 2013

Very good, very easy. I'd give it 5 stars but I've had better in restaurants. I'm saving that rating for the best that can be made at home.

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Reviewer:

Chas

Living In: Spencer, Massachusetts, USA

Reviewed: Jan. 7, 2013

Very good recipe! I did cut back on the cream cheese a bit and added more shredded cheese as the only changes. I do plan to make this again, but I would now cut back on the bread crumbs. It was too much in my opinion.

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Reviewer:

pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

Reviewed: Jan. 3, 2013

I started looking for a recipe for a creamy mac and cheese that didn't use processed American like cheese or canned cheese. I'm used to making my own mac n cheese usually with whatever I have on hand. Sometimes I bake it and sometimes I don't. This recipe tasted good right off the burner. This time I baked it because I was also heating up some ham and the oven was on anyhow. We really enjoyed the taste and the tanginess of the cream cheese in it. Hubby decided it might need tweaked more before he declares it's a "loved it". Changes: 8 oz pasta instead of 7 oz. I buy bulk pasta in a 1 lb pack, so I used half a package. 4 oz cream cheese instead of 8 oz. I had a partial package of cream cheese from an 8 oz package. 10 Ritz crackers crushed instead of bread crumbs and additional butter. Ground white pepper instead of black pepper. I don't like black flakes in my mac n cheese. The sauce came out nice and creamy. It was the perfect medium thickness for a sauce of this type. Thickness of a sauce can depend on a number of things, type of milk, how long you let thicken, etc. I use 1% milk since that's what hubby drinks.

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