Reviewed: Nov. 2, 2009

So simple and delish for a cold fall night! My picky hubby loved it, and took it for leftovers the next day! Seemed runny untill I baked it- I used 1/2 sharp cheddar, and 1/2 mexican blend cheese because that's what I had in my fridge, I also added a scoop of sour cream and used italian seasoned breadcrumbs for added flavor. So yummy!

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meg

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

My family loved this mac and cheese recipe!

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dixiefrog

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Reviewed: Oct. 21, 2009

I am giving this recipe 4 stars for taste but I a looking for recipes that are a little easier to make on a busy weekday night. I would make this again on the weekend or prepare it beforehand. The only thing I would really change are the steps. I would make sure the bread crumbs and noodles were completely done before I started the sauce otherwise there can be too many things going on around the stove.

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Brittany E.

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Reviewed: Oct. 9, 2009

Everyone in my house loved this! I also used evaporated milk and sour cream as suggested..Thick, creamy and delicious!

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christine

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Reviewed: Oct. 7, 2009

It wasn't the greatest I've ever had. It was alright, but not the best. Nothing wrong with it.

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lynnshamrock

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Reviewed: Sep. 29, 2009

I omitted the breadcrumbs, otherwise this was perfect!

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Heather

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Reviewed: Sep. 26, 2009

this was lacking something the flavor was very bland and it turned out dry, I followed the recipe as it was, my kids did not like it at all we had to have some thing else, maybe if you added some garlic or more cheese...

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nicki french

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Reviewed: Sep. 14, 2009

Yummy! This is a favorite at our house! Fast and easy especially when you have to battle a full time job and school homework!

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gabriela

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Reviewed: Sep. 10, 2009

So I jumped this up to 6 servings, and I still wound up with a whole lot more sauce than was needed for the noodles. I had to make double the noodles. I tried out a few of the user suggestions. One I really liked was the use of heavy cream instead of just milk. I also had to cut back on the amount as well. It called for 4.5 cups of milk and I used 2 cups of heavy cream and one cup of milk. And the sauce was pretty thick after adding the cheese. I also added spices to taste. Just go with what you like in your food. I used a mix of mild cheddar and monteray jack. It was good, but I have some work to do on it. Definately make more noodles.

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Crazy1bob

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Reviewed: Sep. 5, 2009

This mac n' cheese was one of I had ever had! It wasn't really creamy but I like my mac n' cheese a little dry and heavily brown on the top but not brunt. Thats my preference but it didn't come out like that so I left it in a little.It was excellent, my father loved it and i was suprised because he only eats jamican food. I would most certainly recommend this recipie

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love

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Reviewed: Aug. 28, 2009

To add a healthy kick without fuss, I swapped out 1/2 the pasta for cauliflower and half the breadcrumbs for wheat germ!

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Samybear2

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Reviewed: Aug. 26, 2009

prepared it as the reviewers suggested. i presonally i did very much enjoy it.

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ania

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Reviewed: Aug. 23, 2009

Was an easy and quick meeal. I added cooked bacon to the mixture of noodles and sauce then put the topping on and it was a great add in.

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Seuferwoman

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Reviewed: Aug. 18, 2009

Don't really care for this. It was to dry for me. I followed the recipe exact but did not like it. I will keep looking for the ultimate mac and cheese.

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Teresa

Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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Reviewed: Aug. 18, 2009

I would give it 5 stars but the kiddos don't like it. As for the adults, I am asked to bring it everywhere I go. From work potlucks to friends dinner parties. Love this recipe.

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LILBRATT17

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Reviewed: Aug. 11, 2009

Very tasty! I omitted the parmesan and instead added Beecher's smoked flagship cheese b/c that's what I had on hand. Also added a LOT of garlic powder, cayenne pepper, and mustard powder, cracked black pepper, and sliced shittakes. Instead of bread crumbs I ground up garlic and cheese croutons.

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Mindy

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 3, 2009

This was okay. Nothing special. My kids didn't like it but we adults ate it. It was a nice change but I probably wont make it again.

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lil momma

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Reviewed: Jul. 29, 2009

This recipe was excellent and easy to make. I also added extra cheese and used crakers instead of bread crumbs, as others did. I will make again and again.Thanks for passing it on.

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Dawn

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Reviewed: Jun. 11, 2009

This was very delicious. As other reviewers mentioned, I added some minced garlic to the cheese sauce and a little bit of salt and pepper so it would not be so bland. Also, don’t worry about the sauce being thin; it definitely thickens after you take it out of the oven. After I added the pasta and cheese sauce in baking pan I sprinkled grated cheddar cheese on top and pieces of bacon, then toped with panko bread crumbs....it was really tasty, when it came out of the oven!

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Kamicar

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Jun. 9, 2009

I was looking for a recipe that doesn't require a fake cheese sauce and I stumbled across this one. I think it is a good basic recipe that will allow you to experiment. I made a few changes. For starters I only used 2 cups of milk, I like my mac and cheese not so creamy, and I used a blend of Sharp Cheddar cheese and Montery Jack. I added some garlic powder, onion powder, salt & pepper and parsley. Instead of elbow macaroni I used whole wheat rotini for some extra bite. I also layered some turkey pepporoni in the center which made it even more delicious and added some more flavor. I really like the idea of adding the toasted bread crumbs on top, I usually would put parmesan cheese on top and place it in the broiler for a crunch topping, but this is much better. Melting the cheeses before mixing it with the pasta is the key to success for this dish. I definitely will be making this again. Yummy!!!!

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