Reviewed: Jan. 26, 2009

This was fantastic. Made it X3 and put it in the crockpot to heat through and keep warm. Everyone loved it!

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jefnjen

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Reviewed: Jan. 25, 2009

Very good!!

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LisaMarie

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

The sauce seemed perfect until after I baked it - maybe it's just me, but I've never been successful with mac & cheese made with cheddar, it always gets grainy. I may try this again using Velveeta and cream cheese, as the flavor was very good, but I was disappointed with the texture.

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DMKELLAM

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Reviewed: Jan. 24, 2009

Very picky eater who would rather have the cheap, package mac and cheese. But he did eat it all with no complaints and said it tasted very gourmet. Easy to make and I love the dijon mustard and cream cheese. Very rich and creamy! No complaints on my end. Now if only they could make it non fat.......

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Julie

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Reviewed: Jan. 24, 2009

I thought this recipe was very creamy and yummy,but next time I would modify a lttle.maybe half the cream cheese and more cheddar cheese,I added mozzerela in mine and it made it a little bland.

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robbie

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Reviewed: Jan. 24, 2009

Loved it, but will definetely not add as much bread crumbs next time.

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Leah

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Marion, North Carolina, USA

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Reviewed: Jan. 24, 2009

I didn't add the mustard - I was craving regular, comforting mac and cheese and I was a little scared of the mustard. Maybe I will next time. Without it, it was still great. Also, with all the sour cream vs. cream cheese comments, I can't believe nobody's mentioned 4 oz of cream cheese and 4 oz of sour cream. That's what I used and it was perfect!

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phatkat811

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 24, 2009

This was my first attempt at making homemade mac and cheese and it was really good. I only made minor changes, I used a full 1lb box of pasta and almost doubled the amount of cheese. You can't really taste the cream cheese at all, but it makes the sauce nice and creamy. The bread crumbs are a necessity, gives it a nice crunch and a little extra flavor (I used Italian flavored crumbs) Next time I might add some jalapeno juice to the sauce, we like things spicy. All in all, a great recipe!!!

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j'smommy

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

Oh my goodness, this is absolutely DELICIOUS... I followed the recipe exactly, except (per my husband's request) I sliced up a huge pile of kielbasa sausage and poured it into the cheese mixture with the macaroni. Holy cow this is good. I just can't make it too often because I just devoured all the leftovers in one sitting. I'd eat more if there was any left!!! It's that good...

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stacy

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Reviewed: Jan. 23, 2009

My husband declared at first bite, "This is the best mac n cheese I've ever had!" Super easy and quick to make. I added a little garlic powder, paprika, and cayenne pepper to the sauce and crumb mixture and it gave the recipe a nice kick. I also used a full pound of pasta. Next time I think I'll cut down the mustard to 1 tsp.

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ssrd

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Reviewed: Jan. 23, 2009

I have made a lot of macaroni and cheese recipes and this one is my absolute favorite! I made this one last night and followed the recipe pretty closely. I did not put any crumbs or cheese on top because my family likes their mac and cheese without a "crust" on top. We ate it without baking in the oven, and it was perfectly creamy and cheesy. Fantastic!

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BaysMommy

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Oak Hill, West Virginia, USA

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Reviewed: Jan. 23, 2009

i took everyone's advice added onions, cut down on cream cheese, added xtra cheddar. All we tasted was cream cheese! Very bland threw it out but thanks for sharing recipe.

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SPAZIN19

Cooking Level: Expert

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Reviewed: Jan. 22, 2009

Wonderful recipe, very creamy, though I did not care for the twang that came from the mustard so I will leave that out next time. Otherwise, great. Also I added some french fried onions to the macaroni mixture and bread crumb mixture. I think it really added character to it.

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the-samhain-tree

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Jan. 22, 2009

made this recipe and i used velveta cheese instead of cheddar and used the 8oz cream cheese also.it was very creamy.didn't care too much for the bread crumbs.it was just a bit too much.next time i will leave the crumbs off or at least cut back and maybe just sprinkle a little on top for the crunch.

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NLW

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Reviewed: Jan. 22, 2009

I am looking for a good homestyle mac and cheese recipe, and I thought that with some tweaking, this was pretty good. I used only half of the cream cheese as others did, and I put some sour cream as one reviewer suggested. I wouldn't do that again. The cream cheese is a good addition, but it does make this really bland. So I added nutmeg (which I add to all my bechemel sauces, which is basically what this is)garlic, white and black pepper, onion powder and salt and almost doubled the cheese. My husband and I both agreed that while the flavor was fine, I could have doubled the amount of noodles that I used. There was way too much sauce in my opinion. While this recipe turned out fine after my changes, I think I'll keep looking for the perfect mac and cheese recipe!

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Jan. 22, 2009

I wasn't as happy with this recipe as I thought I would be. I ended up with some hard and crunchy parts on top that were really dry and inedible. I think it needed a punch of something too. I think maybe some garlic might do the trick.

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KARISUENICHOLS

Cooking Level: Intermediate

Home Town: Jefferson, Wisconsin, USA

Living In: Fort Atkinson, Wisconsin, USA

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Reviewed: Jan. 22, 2009

This was great! I only had 4oz cream cheese, I used extra cheddar cheese. Thanks!!

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SUEMAMA

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Reviewed: Jan. 22, 2009

The family didn't like this at all. VERY rich and almost pasty without a ton of flavor. Baked mac & cheese is one of their favorites so I guess I'll go back to my original recipe! Thanks anyway.

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Mary

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Reviewed: Jan. 21, 2009

My son who is very picky said that this was better than i used to make. way to go!!

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Lisa

Cooking Level: Beginning

Living In: Winterville, Georgia, USA

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Reviewed: Jan. 21, 2009

i used 4 cups of macaroni,7oz was not much mac. too much bread crumbs.i don't see any in your pic.i scraped off most of them. the mac and cheese was good

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dee

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Home Style Macaroni and Cheese

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