Reviewed: Jan. 10, 2007

Personally, I don't like cheddar. I used old white cheddar in this recipe and mixed with the parmesean, I thought the flavor was good. I got ahead of myself and added the milk quickly to the roux. I wonder if that's why the dish wasn't creamy. The cheese separated from the macaroni. I will try it again, this time without breadcrumbs and with some seasoning.

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Vic PH

Cooking Level: Expert

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Reviewed: Jan. 9, 2007

This recipe is bland and needs something added to it to make it not so boring. Also, the bread crumbs on top are just disgusting after you bake it, there is too much and they are mushy and slimy, even my 2 year old wouldn't eat it. If you dare make this, I would add some seasoning to it, reduce the milk, add more cheese and DO NOT use at least that many bread crumbs.

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Mandi

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Reviewed: Jan. 9, 2007

This was amazing - very cheesy. I used real butter but substituted light cheese. I added a garlic spice blend because others had said it was a little bland. My daughter loved it; my son prefers the boxed mac&cheese!

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andi012

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Reviewed: Jan. 9, 2007

This is a really yummy recipe, and whether you use Velveeta or cheddar is simply a personal preference. I use extra-sharp cheddar, omit the breadcrumbs, and put onion powder in the sauce. Also use more cheddar, shredded, on the top, and sprinkle paprika over all. I make a thinner roux because it does thicken up while baking.

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MARYSRN

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Jan. 8, 2007

I am a "mac and cheese-aholic"!! It is one of my favorite "comfort" foods. However, this recipe will be deleted from my recipe box as soon as I finish this review. I have never been a fan of cheddar cheese cooked in any dish. It is too greasy, too stringy, and never melts smoothly. I hate to sound so negative about this, but I was extremely disappointed with the results of the recipe. I guess I'll go back to the old stand by...mac and velveeta cheese!!

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JOLINDA

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Reviewed: Jan. 8, 2007

Very nice recipe. It's deffinetly a comfort food! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 8, 2007

This was alright. I'd definitely omit the bread crumbs if I ever made it again. I think I'll stick with making mac & cheese with Velveeta and a little milk, however.

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Melissa A.

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Jan. 8, 2007

I made this for dinner tonight, it was my first attempt at homemade Mac and Cheese, usually it's my husband that makes it from scratch. I didn't use the bread crumbs, but I did top it with the paprika. We thought this was very good. I used sharp cheddar cheese, mild cheddar cheese and fresh parmesan cheese, which came out to a little more cheese than the recipe called for. My husband said I can make the Mac and Cheese from now on! Thanks for sharing.

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JANICER8

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Westminster, California, USA

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Reviewed: Jan. 8, 2007

At first I thought that the sauce was way too runny, but after cooking it, it turns out nice. I like this although it's not what I'm used to. Everybody in the house liked it including the dog who asked for seconds. :)

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Susie

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Reviewed: Jan. 8, 2007

Obviously,"everything in moderation" is the rule of thumb for dishes like this, and a lot of others. Having said that, this is comfort food at it's best. The only thing I changed is to use half sharp cheddar and half velveeta, which makes and keeps it more creamy. And also added a little red pepper for a hint of warmth. Good down home recipe.

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chef101

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Reviewed: Jan. 8, 2007

I have to laugh at the one who rated this 1 star for the fat and calories... who makes low cal mac & cheese? :) This is a great recipe. Prepare yourself for a heartattack on a plate but well worth it. I added onion powder, garlic powder, paprika and used crumbled ritz crackers as the topping. I thought the sauce was too runny when I poured it in the pan, but as the others said, it really thickens up when in the oven. My 2 year old loves it as do we. We accompanied it with steamed broccoli for a little healthy upswing.

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Heather S.

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Reviewed: Jan. 8, 2007

Made it this morning! It turned out so good! I am packing it up and taking it to the park for a nice afternoon out with the kids!

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leopardmamaof3

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Reviewed: Jan. 1, 2007

When I made the sauce, it looked like more than what I'd need. But, it bakes up firm and creamy. I made a couple tweaks though - I added about a cup more cheese than what it called for. I also used a mixture of marble cheddar, colby, monterrey jack and parmesan. It still needs something though - maybe some pepper and worchester sauce in the sauce. Crumbled bacon would be yummy too. Will probably make again.

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punkypower

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2006

This was really great. I used Barilla Campanelle pasta and it was superb, I think the different shape and texture helped differentiate it from other mac and cheese.

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Bmonkey18

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Nov. 30, 2006

This turned out a little wierd for me. I make my mom's mac and cheese recipe all the time, and that one is very creamy, even after being baked. This one was creamy until I baked it. It seemed to firm up in the oven a lot, almost dry out a little. I didn't like it at first, but ended up liking it more as I ate it, and had a second helping. ;) I really liked the bread crumbs on top. (I used Panko bread crumbs). Like other reviewers said, it is a little bland, and I even added hot sauce, worchestire sauce, chili powder, garlic powder, garlic powder and spicy brown mustard. It does call for a lot of milk; maybe it needs a little more cheese? All in all, it was easy to make and satisfying, just not spectacular. Would have given it three stars, but my babies loved it!

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Reviewer:

What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2006

So good...I actually found a recipe that can compete with my moms!

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CaityHady

Cooking Level: Intermediate

Home Town: Broomall, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Nov. 17, 2006

It was a pretty good recipe. I was afraid it would be bland from previous ratings so I added onion and garlic to the mix. Afterwards I used shredded white chedder cheese instead of parmasan. Everyone at the Bunko party really liked it.

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Eydie

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Reviewed: Oct. 25, 2006

This is an amazing base recipe. I boiled the noodles in 1:1 chicken broth and water, added ham and used only one cup of cheddar and added a cup of mozzerella. Wounderful!

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