Reviewer:

camsmum

Reviewed: May 15, 2012

Thought this was good, realized after purchasing ingredients that I wanted to make a bigger recipe, so ended up using about a half cup less of cheddar since I didn't buy enough, and adding about 4 slices of American cheese to make up a bit of the difference. Also used Panko breadcrumbs instead for topping....just really like the airy crispiness of those. It ended up being a very rich but delicious meal!

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Reviewer:

dschriefer

Reviewed: May 5, 2012

Absolutely delicious as is. Here are a few changes I made the second time around: I used 4 oz of cream cheese and 4 oz of sour cream and did not use butter with the topping, but simply sprinkled bread crumbs on top. They pretty much absorbed the fat from the cheese etc. during baking. Thanks for a wonderful recipe.

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Reviewer:

Jutta

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

Reviewed: Apr. 27, 2012

This is a fantastic recipe! The only reason I gave 4 stars is that I made slight changes. There is FAR too much sauce for only 7 ounces of macaroni; I used a whole pound and still had at least a half cup of extra sauce! I shredded a block of extra sharp cheddar, probably closer to 2.5-3 cups for more flavor. Love this recipe! Will absolutely make again.

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Reviewer:

erikajaded

Reviewed: Apr. 24, 2012

I followed some of the suggestions and it turned out super yummy. Everyone loved it

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Reviewer:

emma3308

Reviewed: Apr. 9, 2012

Never cooked homemade mac and cheese before, but this was easy and turned out great. The family loved it at Easter lunch. I did read other reviews and used double the amount of elbow noodles, added a cup of blended Italian cheeses, added some garlic powder and cayenne pepper, and used one cup of milk with a half-cup of heavy cream. My sauce was really thick and gooey. I assembled the noodles and sauce in the dish and set it in the fridge overnight. I added 1/2 cup of breadcrumbs and extra cheddar to the top in the morning before I baked it. Turned out great... thanks for the recipe!

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Reviewer:

Jenny

Reviewed: Apr. 6, 2012

I used 1 lb of macaroni, 1/2 cup butter, 1 cup milk, 1 cup half n half, and 3 tablespoons Dijon, left everything else the same. I also omitted the topping and just sprinkled more cheese on top. Also added sliced hot dogs and baked in a 13x9 dish (filled nearly to the brim). It came out great! Im very glad I increased the noodle because the sauce would have been way too much otherwise. My picky eater husband loved this recipe. I will make it again for sure.

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Reviewer:

Ali

Reviewed: Mar. 31, 2012

Best mac and cheese recipe! I use the 8 oz package of philadelphia onion and chive cream cheese instead of regular and honey dijon instead of regular dijon and then use panko bread crumbs on top because they are crunchier!

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Reviewer:

tastelikedro

Reviewed: Mar. 28, 2012

Love it, but modified big time for what I had in the house. Actually tasted amazing... and if you're a Philly resident, this modified version will taste somewhat like Chicki and Pete's fries and cheese sauce. Unreal. Barilla wheat small shells - for macaroni 1/4 cup I Can't Believe It's Not Butter - for regular butter Wundra - for all purpose flour FF Milk - for regular milk Generous portion of Old Bay - for salt and pepper Extra Dijon to taste 1 cup shredded Mexican Cheese and 1/2 cup block of Cheddar - for 2 cups Cheddar Do not bake - just enjoy from the pot!

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