Reviewed: Mar. 9, 2009

It came out great but I had to cook it at 375 for 30min.

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Caressa

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

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Reviewed: Mar. 8, 2009

This was really evil and excellent. True comfort food. I made no alterations to the recipe, and it came out great.

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KUNGAR

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

This was not good. I couldn't even finish the first serving without throwing cheese and sourcream ontop just to eat. Won't try this again.

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MoZy

Cooking Level: Beginning

Home Town: Mansfield, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 4, 2009

I doubled the recipe because 7 oz of pasta is usually less than half of a box, not enough. However by doing so it made WAY to much sauce and I ended up using only half of it with the full box (16 oz) of pasta. This recipe was okay, but probably not a redo. We definaly prefer the 'Chuck's Favorite Mac and Cheese' recipe from this site over this one.

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RAISIN1

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

My first time making mac and cheese..yum! I added some hot sauce and used ritz crackers for the topping. My very picky 6 year old and my boyfriend liked it will make it again thank you for sharing this great recipe!!

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wendy09

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 1, 2009

We've pretty much been Kraft Mac-n-cheese people for years now but this is excellent! We've been converted! (Doh, this was supposed to be the review for "Chuck's favorite Mac and Cheese". Sorry!)

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Caragiel

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Reviewed: Feb. 28, 2009

Nice, basic mac and cheese recipe.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 27, 2009

I thought this recipe was ok. The first time I made this, I made it exactly like the recipe and it had no flavor, the second, I only added 1/2 a pack of cream cheese and it still wasn't very good. There was no creamy-ness to it like a macaroni and cheese should have. Very bland. I don't plan on making this again, but if anyone should want to, please add some spices: onion powder, garlic, paprika. Something to give it some hint of flavor. I would also use cream instead of milk. The milk makes the sauce very runny and I think a lot of that was soaked up into the noodles in the oven. Just came out very crumbly looking and felt like that when you ate it. Also, when mixing in the milk, or cream into the roux (butter and flour) it will blend better if you warm the milk/cream up, rather than use cold, right out of the fridge. This is a great tip for any type of roux.

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akakizzy

Cooking Level: Expert

Home Town: Mulberry, Florida, USA

Living In: Abilene, Texas, USA

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Reviewed: Feb. 26, 2009

I did not care for this recipe.

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Erika

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Reviewed: Feb. 25, 2009

Very good recipe! I did make some changes however. I used the whole box of elbow macaroni: 1lb. I also used sharp cheddar cheese and added a cup of parm cheese. I didnt have Dijon mustard on hand, but I did have Honey BBQ Mustard, and that seemed to work great. My husband who refuses to eat cream cheese, didnt even taste it...and I used the whole 8 ounces. He was very surprised!! Will defenitly make again! Oh, and it made enough I could freeze an additional 2 qt. pan of it.

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TLCooper

Cooking Level: Beginning

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Reviewed: Feb. 24, 2009

This was a nice recipe. I used more macaroni than the recommended in the recipe and my bake came out too dry. I would be tempted to add more cheese like others suggest but not mozzerella because that particular cheese is very stringy. Perhaps more milk or half-n-half will make it creamier next time.

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Love2Cook

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Ok this was gone in 15 minutes. Never have I had such raving over Mac and Cheese. I made changes by others. 2 cups of Cheddar, 1 cup Swiss, and one cup Mozzarella. I reserved some and used on the top. Also omitted bread crumbs. This was easy, the hardest part was a shredded all the cheese but if you buy it it would be done in less that 30 minutes. Also subed some half and half 1/2 cup.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Feb. 20, 2009

This is delicious! I made the following modifications, after reading a few reviews: The whole box of macaroni (12 oz.) 1 3/4 cup milk, 1/4 cup cream 2 cups sharp white Cheddar, with 3/4 cup mixed cheese sprinkled on top 1/2 package (8-10 crackers) Ritz, crushed and sprinkled on top instead of the breadcrumbs

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AEVANS28

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Reviewed: Feb. 18, 2009

So good!! I mixed up the cheeses a little bit but it taste's wonderful.

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WantsEasyRecipes

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Reviewed: Feb. 17, 2009

I've been making this recipe for at least 5 years and it never disappoints. My picky husband requests it every Thanksgiving and Christmas and sometimes Easter. I'm more of a baker, (cookies, cakes, etc., however this recipe is so simple, I don't mind making it for my family. The Dijon mustard gives it an extra kick. This is definitely a keeper.

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FluffyStuff

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Reviewed: Feb. 17, 2009

I made this using colbyjack and white cheddar cheese. No cream cheese.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 17, 2009

I decided to double the recipe and my husband absolutely loved this recipe, me on the other hand, not so much. I thought it was too rich. I am going to try it again, but just a single serving and maybe it will taste better:)

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JENFIKE

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Reviewed: Feb. 17, 2009

I agree with many of the other reviewers: A little less cream cheese, way less bread crumbs, and more macaroni. Personally, I only think this recipe is okay, but my husband is amazed by it!

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truedrue

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Reviewed: Feb. 15, 2009

I made this as a part of Christmas Day Dinner. I followed the recipe to a T. While I liked the Dijon, I would definitely cut the amount at least by a half. Everyone at the table was divided: some loved it and others thought it tasted a little strange with the mustard.

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