Reviewed: Sep. 24, 2008

I did forget to add the mustard so thought I would add it to the crumb topping at the end...and I also made too many breadcrumbs (didn't measure, just dumped)but it was still fabulous! We loved it...and will make it time and time again!

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Sep. 17, 2008

very very yummy..I added some garlic powder and a little bit of herb and garlic cream cheese!!!

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jamie

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Reviewed: Sep. 17, 2008

I made this for my daughter's 1st birthday party. I doubled the sauce recipe and used a 14 oz box of pasta. I made the recipe and instead of baking it, put it into the slow cooker (just to keep it warm). It was very good and I received many compliments. My husband said it tasted more sophisticated than your plain old mac and cheese.

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L. Ann

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Reviewed: Sep. 8, 2008

This was really delicious. I doubled the amount of pasta and butter and used 1 cup of half and half in place of the second cup of milk. Very easy, very quick and very tasty. I would make it again certainly - next time, I would add maybe a sharper cheese as I agree with the previous reviewer in that it could use a bit of a kick. All in all - A+!

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littlemissdelight

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Reviewed: Aug. 24, 2008

Made a decent mac and cheese. Was missing something for us though. I would prefer more bite... might try it again with either more cheese or a sharper cheddar.

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Aug. 16, 2008

This recipe makes great mac and cheese. The flavor is very cheesy but the cream cheese keeps the texture light. I use reduced-fat cheeses and there is no significant difference in flavor. I also add chopped broccoli and the family loves it. Can't make it too often though, as all that butter and cheese tends to make my husband's digestive system suffer.

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jennysaurus

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 13, 2008

Better than box brands.

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eat

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

Pretty good mac and cheese i used cheddar and colby jack cheeses to top with, used more than was called for b/c I didn't feel the recipe used enough cheese for macaroni and cheese but other than that very good recipe, will use again thanks!

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Bone Ami

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

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Reviewed: Aug. 6, 2008

I've made this twice now, tweaked it a bit. Added some onion powder, used a 3rd of the cream cheese (a little too tangy with the full block) and my personal favorite addition; pre-cooked bacon bits. It was a little bland at first but this salted it up and gave it some texture. Also for a spicy zip, I added finely chopped jalepeno the second time. All in all, a great recipe.

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Carlita Bonita

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Reviewed: Aug. 4, 2008

This is a very good recipe. It is very rich. I threw in a little more macaroni than the recipe called for and still had plenty of sauce.

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Denise

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

Yummy! I used 1lb of macaroni but otherwise stuck to the recipe exactly!

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FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 28, 2008

This was super, simple and yummy! I used the 1/3 less fat Neufchatel, and next time I will probably use a bit less even of that. The dijon totally makes this dish. My dad (who is not a big eater) had two helpings, and my son ate a huge piece all by himself. The only thing I really added was some fresh chives to the bread crumb and parsley topping.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 27, 2008

This was so good! I increased the recipe to suit a 1lb bag of macaroni. I left out the crumb topping to save time and added just a tad more mustard and pepper. It came out really well!

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Amanda

Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

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Reviewed: Jul. 23, 2008

I was looking for a quick lunch for my kids using what I had on hand and this is what I found. I added onion powder and garlic powder to the cheese sauce and used whole wheat rotini pasta, because that's what I had. This came together nicely and really only took about 20 minutes, minus oven time. Plus, my older son could help. The cheese sauce for this is THICK. Too thick for my liking. We all ate it and liked the flavor but I think if I make this again, I would thin it out with another cup of milk and perhaps add another cup of shredded cheddar, for a more cheddar flavor. The cream cheese was a little overwhelming.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 17, 2008

It was one of the best Mac and Cheese recipes I have found but it still wasn't the greatest. I used sharp cheddar and a blend of Jack...I still felt as though it needed some cayen pepper or something to give it a little bit of a kick...

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rayvani

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Reviewed: Jul. 13, 2008

Really good... and with minimal changes! I used around 12 ounces of macaroni instead of 7, ½ pkg (4 ounces total) of cream cheese, around 1 TBS of prepared yellow mustard instead of dijon, and around 3 cups of sharp cheddar. For the topping, I used around 1½ cups plain breadcrumbs and 3 TBS butter, no parsley. I baked it in a 9x13 glass pan for around 20 minutes and then broiled it for around 3 minutes. Really good! Not too creamy, but rich enough for me! Of course, our daughter thought it was something else it since it wasn't from a blue box... Oh, and the leftovers were really good fried up in a little bacon grease/butter to crisp it up. Yum! Thanks for sharing, VPattison!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jul. 13, 2008

I've made this macaroni several times and my family loves it! I saute some onion and garlic in the butter before adding the flour, but otherwise keep everything else the same. I don't put much topping on, because my kids prefer it without, but that's just a personal preference thing. Thanks for a great recipe!

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beckyh

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

I have to say this dish is a HUGE hit with everyone I make it for. It's always a request. I did change up the recipe alittle I do 1 cup of cheddar cheese & 1 cup of mozzarella cheese. And I left out the cream cheese.

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stealthdiva

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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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Home Style Macaroni and Cheese

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