Reviewed: Jul. 5, 2008

If I could give this dish 4 and 1/2 stars, I would. It is the creamiest mac and cheese I have ever made. (The only better version I have had is my mother's.) I did reduce the cream cheese a lot. I put in only 1/4 of the 8 oz. package. Also, I subsituted 8 oz of processed cheese food for the cheddar, cut the salt by half, and left out the dijon. The dish ended up way too saucy even for me. I could have doubled the macaroni and it would have been perfect. Still, this is an excellent version of the comfort classic mac and cheese.

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AZ Levant

Cooking Level: Expert

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Reviewed: Jun. 19, 2008

For those who think this is bland - I would recommend using sharp cheddar cheese. I don't usually rate recipes - because I seem to have a hard time making any recipe the way it is written, and don't think it's fair to make changes and then rate the original recipe. However, with this recipe, I only made a couple minor changes. I used 1 1/4 cups sharp cheddar, and 1 1/4 cups Monterey Jack cheese. For the topping, I didn't have dry bread crumbs, but had some stuffing mix - so I crushed that and mixed it with the melted butter. I omitted the parsley. Using the stuffing mix also added some great flavor. My 4 year old Mac & Cheese connoisseur loved it and told me he would eat it every day! I was specifically looking for a recipe that didn't use processed cheese food (yuck at our house!) and this one is a winner!

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Chef Becky

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

Not the best Mac and Cheese. The cream cheesewas way too much. Cutting the amount in half would be much better in my opinion. Doubt I'll make it again.

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AshleyL42KO

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

Generic mac & cheese. Used 4 cups cheese as recommended by other reviewers and I am glad that I did. It was a lot of cheese for the amount of pasta, but that did make it a mound of cheezy goodness. I also skipped the breadcrumb topping and didn't miss it. Good and simple, but generic. As such, it isn't a keeper for me. But if that's what you are looking for, I would definitely try this.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jun. 14, 2008

This is the best Mac and Cheese recipe for me! The only thing we did different was to use crushed ritz crackers as a topping instead of bread crumbs. Very good!! Definitely not a diet food though.

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GMO

Cooking Level: Intermediate

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Reviewed: May 27, 2008

This was just okay. It tasted too much like cream cheese.

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cgmonster

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: May 23, 2008

This macaroni has to be the best I've ever had! I've never had it with cream cheese before, so it was like a new experience. The dijon was a perfect touch.

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Anton Ego

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Reviewed: May 22, 2008

I feel bad reviewing this recipe so poorly after so many good reviews, but it just wasn't that great in my opinion. I followed the directions exactly. My husband took one bite and wouldn't eat anymore, he said it was too cream cheesy, and I agreed. My kids didn't care for it, either. I will stick with my original recipe.

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Jodi

Cooking Level: Intermediate

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Reviewed: May 9, 2008

Excellent! A definite keeper! I used Rigatoni - still came out terrific....

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IndyGirl

Cooking Level: Intermediate

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Reviewed: May 3, 2008

I made this recipe to take to dinner at the home of some of our friends. The only changes I made was to substitute some of the milk with evaporated milk and also to use only half of the breadcrumb mixture. It was a huge hit and is definitely be something I will make again!

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Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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Reviewed: Apr. 27, 2008

WOW! Not only was this recipe deceptively simple, but it was rewarding. This makes a great, rich, delicious mac and cheese. The creaminess is built into the recipe, but the trick to really making this good is to not skip on good cheddar. I used an aged white cheddar that is really very sharp. This made the flavor much richer, but not so much that it overwhelmed the dish. The quantity of cream cheese really balances out the sharpness of the cheddar. I think next time I will try using a lower fat cream cheese. I did use 1% milk, which is what we usually have at home, so no problems with skipping on the fat a bit. I also had 8 oz of pasta, and could really have stretched it to 9 or 10, because there was a lot of creamy stuff to mix into the pasta when the cheese mixture was done. Also, I used panko on top instead of bread crumbs, and that made for the perfect crunch.

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i heart my skillet

Cooking Level: Expert

Home Town: Moscow, Moscow (Federal City), Russia

Living In: San Diego, California, USA

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Reviewed: Apr. 22, 2008

I have been looking for 20 years for the perfect Mac-n-Cheese recipe and I have finally found it!! It was just the perfect blend of noodles and cheese and not too dry or too creamy. I used half regular milk and half evaporative milk. The only thing I will do different next time is to not add the bread crumbs as that is not something we were particularly crazy about but the recipe overall is a true winner.

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Apr. 17, 2008

This is a great mac & cheese recipe!! I did not add the bread topping, as my kids don't like that, and it was great anyway. This has already become a staple in our household.

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peeahall

Cooking Level: Intermediate

Home Town: Northport, Alabama, USA

Living In: Elizabethtown, Kentucky, USA

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Reviewed: Apr. 14, 2008

My husband said this is the best mac and cheese I've ever made and maybe the best he's ever eaten!! The only change I made was to do 1 1/2 cup milk and 1/2 cup half and half (I ran out of milk). Also, I made my own topping with ritz crackers, butter, Aunt Janes salt, and garlic pepper. I also added about a little more cheddar cheese since I shredded it myself and had a little extra. My husband and I enjoyed ours a little spicier than the children so we added hot sauce or cayenne after serving. It was delicious.

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TREEMOM

Cooking Level: Expert

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Reviewed: Apr. 11, 2008

This will be my new recipe for mac n cheese.

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LSNIDER

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Reviewed: Apr. 7, 2008

I changed the recipe quite a bit. Used a full 16 oz of shell pasta and sauteed a minced shallot with the butter. Substituated 4 oz of velveeta for 1/2 the cream cheese. I added a bit more mustard, and couple tablespoons of horseradish, about 1/3 cup of white wine, and about a cup of finely chopped cooked ham. It was not dry at all and my son proclaimed that it was absolutely the best macaroni and cheese he has ever eaten.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Mar. 29, 2008

Very good macaroni & cheese! I made a few changes that added a little more flavor. I sauteed an onion in olive oil with 1/2 tsp cayenne pepper and added it to the cheese sauce when it was ready. I served this along side pork loin chops, turnip greens and chili-brown sugar roasted sweet potatoes for a delightful winter Southern Sunday supper.

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"K"

Cooking Level: Expert

Home Town: Danville, Virginia, USA

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Reviewed: Mar. 27, 2008

very nice. good flavour. I added some ham, peas and 2 green onion. I also used half and half and an extra cup of mozzarella cheese. I will make this recipe again. Family loves it as well. Thanks

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hanzman

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Reviewed: Mar. 20, 2008

Very good, creamy mac n cheese. 7 oz of macaroni isn't very much, though, so I used a regular 12 oz pkg and it worked good. Added some cubed ham once and the family liked that a lot.

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chaosmommy

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Mar. 18, 2008

Great!!! Used 3/4 lb of macaroni, 6 oz of cream cheese, 8 oz of heavy cream, 8 oz of milk. Also added 1 cup of mozzerlla cheese in addition to the 2 cups of cheddar. Will make again.

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msawyer3

Cooking Level: Intermediate

Home Town: Orangeburg, South Carolina, USA

Living In: Chapin, South Carolina, USA

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Home Style Macaroni and Cheese

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