Reviewed: Nov. 28, 2008

The only reason I gave this 4 stars was because my dad and brother liked it. Personally, I found it very bland and drowned in WAY to many breadcrumbs. Maybe I did something wrong, but I won't be trying this again. Thanks anyway!

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Loverofbaking

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Reviewed: Nov. 26, 2008

AWESOME!!! I followed the recipe to a Tee and it turned out perfect. Extremely cheesy and rich. Definitely will be making this again!!!

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GEBMET

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Reviewed: Nov. 26, 2008

Easy, delicious and creamy! Thanks for sharing.

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HERMES3G

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Nov. 23, 2008

I am giving this recipe 5 stars because it is a good easy base to make it your own. I doubled the recipe exactly to accommodate 1 box of Dreamfields macaroni and it was not dry at all. I did use whole milk and a blend of mild and sharp cheddars, as well as an Italian cheese mix (mozzarella, provolone, and parmesan). In addition to the teaspoons of seasonings recommended, I also added another teaspoon of garlic powder and sea salt. My only complaint is the flour...seems like I couldn't cook the flour flavor out of the sauce even though I made sure the butter/flour was cooked and bubbling for several minutes...next time I will half it. I also omitted the breadcrumbs.

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ATOMICLUSH

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

This is fabulous to the point I am almost speechless! I knew this would be great when I saw dijon mustard. It is my own secret weapon when I make cheesy broccoli soup from scratch at home. The mustard is really what makes this extra special. I added more dijon, salt and fresh cracked pepper and the only slight change I made was heavy cream in place of milk for a more wholesome and filling taste. I couldn't stop licking the the spoon from the cheese mixture when I was done.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 16, 2008

Good taste but for us personally their was too much bread crumb topping and I did not even use all that was recommended. Still good though!

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LESLEYfromWI

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Reviewed: Nov. 16, 2008

This is a really excellent recipe! I put in 1 tsp nutmeg and 1 tsp dry mustard. Also, to prevent it from drying to much in the baking process I saved 1/2 cup of the pasta water and added it to the cheese mixture just before adding the pasta. I also used extra extra sharp cheddar cheese because that's what I love. Try to pick young cheeses to prevent dryness. Two girlfriends came over for dinner that night and said it was the BEST mac&cheese they had ever. Yum!

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LittleOrphan

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 11, 2008

SO GOOD!

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Tiffany

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Reviewed: Nov. 11, 2008

Wow! Now I've never made mac n cheese before and just fancied it for an evening meal. Me and my partner wolfed this down and nearly finished the whole bowl. My Partner loved it and demanded I made it again. The Dijon mustard is a great touch. I shall def make this again and shall probably mess around with cheeses and toppings. This shall be a staple for me! Thanks for sharing :)

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Starpie

Cooking Level: Intermediate

Home Town: Bristol, Somerset, England, U.K.

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Reviewed: Nov. 9, 2008

It was fairly bland. The only changes I made were to use half the cream cheese and add a 1/2 cup more cheddar (following the recommendations of other reviewers). Although it was bland, it made for pretty good comfort food. My one-year-old won't stop eating it! I think she would give it 10 stars! :)

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Karen

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Plainfield, Indiana, USA

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Reviewed: Nov. 7, 2008

I added a little mozzarella and a little extra cheddar. It came out pretty good. Except we didn't care for the bread crumb topping. We'll be having it again, but without the bread crumb topping.

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JJBARNES

Cooking Level: Expert

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Reviewed: Nov. 6, 2008

Really very good. I doubled it (we have a big family) and only used 12oz of the cream cheese. The flavor was just there, under the other flavors, but it did make it very creamy. I also didn't bake it but I did put Ritz crackers on top and broil it a minute, until they were brown. Everyone loved it, even my 3 1/2 year old, despite his initial reaction "It's not real mac and cheese mommy, it's not even yellow!"

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: Nov. 6, 2008

I don't know...I made this based on the suggestions from others here and all I can say is there IS such a thing as too much cheese. It was ok the first night, but I could only eat a few bites and I didn't even want to look at it the next night. I'm giving it four stars because my husband went nuts over it. I'll probably make this again, this time adding less cheese (sticking more to the original recipe suggestion) and only cheddar instead of the other additional cheeses as suggested by others.

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smllover

Cooking Level: Expert

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Reviewed: Nov. 4, 2008

Much too rich and the dijon flavour was a hit with adults but hard for kids to take. There were too many bread crumbs and I had to double the pasta amount to make it. Over all, while it tasted good, there are much better versions of this classic dish available.

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Heather B

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Reviewed: Nov. 4, 2008

yummy! I took others' suggestions and used ritz like crackers (used organic ones cause that's what we had). Who needs a blue box now? Not me!

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Julie

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2008

I made this for a church dinner and "baked" it in my crock pot on low for about 5 hrs, and it turned out great. I increased the serving size x4 and every bit of it was gone. I will make this one again.

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cookingimpaired

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

It's hard to rate this recipe b/c I used rach8986's suggestions when making mine. I didn't have provolone but instead used a mixture of yellow & white cheddars with the cream cheese & mozz. My cheese mixture was super thick so I had to use more milk & heavy cream and even added a little Velvetta into the mix to soften it up...the key to the recipe is don't buy pre-shredded cheese! It's a pain but most are very dehydrated and you need the moisture to make a nice creamy mac & cheese. Thanks to all submitters for their suggestions. My guests RAVED about it!

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kenessa

Cooking Level: Beginning

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Reviewed: Oct. 14, 2008

WOW...this is awesome! I took the advice of someone else who tried this recipe and used the whole box (1 lb) of macaroni. I also used 1/2 c. of butter + one addt'l tblspoon of flour. I made this as a side dish to a meatloaf, cooking it at the same time, so I baked at 350 for about 30 minutes. The cream cheese was not an over powering flavor AT ALL! This is a fantastic recipe!

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kmathers22

Home Town: Davie, Florida, USA

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Reviewed: Oct. 13, 2008

My family really liked this with additions!!! After reading the reviews, many stated this was a bit dry. I added 1/2 cup of cheese con queso dip with japelenos and 1/4 cup of sour cream. Will definitely make again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 9, 2008

I used 8 ounces macaroni (1 1/2 cups) and made according to recipe without the bread crumb topping. It was super good. Next time I make it I will add more cheese and not bake it - baking it kinda dried it out and I like it nice and creamy. Thank you for sharing your recipe.

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