Reviewed: Dec. 1, 2008

I used some tips from others. I did 1/2 cup evaporated milk, 1 cup of milk, 1/2 cup sour cream, 1/2 cup of half and half (mixed with the butter and flour). I also used Mozzarella, Gorgonzola, Havarti and Extra Sharp Cheddar. I took my time like I was suppose to mixing constantly and adding in the liquids and cheese slow. It WAS AMAZING. The gorgonzola gave it the kick some of the other reviews were lacking. I also used the Panko Bread crumbs like suggested. This was my first time making mac and cheese and what a success!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SallyVegas

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

I did not Love this. I thought it was on the bland side and there was not alot of taste. I had to use alot of salt. I was hoping for something more cheesier.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

got wine

Cooking Level: Expert

Home Town: Hadley, Massachusetts, USA

Living In: Holyoke, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

I remember my mom making a rue for her mac and cheese. And I found this recipe. I made it with ziti and doubled everything. I used on can of evaporated milk like someone had suggested. Everyone just loved loved it. I will be making this again. I also used cheap store named sharp cheddar cheese, and threw in four or five slices of cheap american cheese. I used my cermaic crocpot to bake it in the oven.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kenanddeb

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

This really was good. I only gave it four stars though because I thought it needed to be creamier. I did us crumbled up french fried onions for the topping and it added a little more tast. All in all, a very tasty dish.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

busybee

Cooking Level: Expert

Home Town: Prairie City, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2008

I used skim milk and mozzerella cheese. I did not use butter. After I sprinkled the top with bread crumbs and paprika, I sprayed the top with some PAM.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2008

I didn't top with breadcrumbs and I thought it needed a little salt. It set well though, probably too well so I might have had a little too much pasta in there. I may try adding peas and bacon next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2008

This was good but a little bland. Somehow the breadcrumbs actually took away from the taste. I would use a spicier topping to give this a little more individuality.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2008

This was very good. I made a few minor adjustments but stayed pretty close to the recipe as written. I used seasoned bread crumbs which added salt I think it would have otherwise needed. I also agree that the texture was just a bit grainy but the flavor of the sauce was excellent.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

erindelight

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2008

Very easy & very good, everyone loves when I make this...I do leave out the bread crumbs and add a little extra cheese but still a great recipe and even better the next day!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHADWICKSMOM05

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

This is a good base. I put some minced garlic in with the roux, and also added salt, pepper and a little dry mustard and onion powder; and a cup of mozz cheese. I also added bacon to it. Instead of bread crumbs, I used crushed Ritz. The kids were so-so with it when finished; I added some Worcestershire sauce and I feel like it still needs something. Maybe crushed red pepper will do the trick!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2008

It was okay. The family and I did not really like the breadcrumb cover. But that might be the choice of bread crumbs that I used. I was hoping that the kids would gobble it up, like some other reviewer's families . . . but after 20 minutes of the kids picking at the food, it did not quite happen.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CLAYTELL

Home Town: Toronto, Ontario, Canada

Living In: Ancaster, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

Excellent. The kids were skeptical but they loved once they tried it! I added an extra cup of mozzarella cheese. This will be made again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DeborahVictoria

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

Doubled the recipe. Tasted super! Will make again and again! Followed the recipe exactly.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

Great staple! I added 1 clove of minced garlic to the butter when making the roux, and Panko breadcrumbs for the topping. My 2-year-old gobbles this up every time I make it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pastrygirl

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2008

I make this recipe all the time. My only comment is that I think it calls for too much milk. I tend to start with 2 cups and go from there. I also like to stir in some extra bread crumbs to the mix before baking.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole R

Cooking Level: Expert

Home Town: Ida, Michigan, USA

Living In: New Boston, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2008

This recipe was ok, but seemed a little bit old fashioned to me. The sauce was fine(thick enough), just a little bit on the grainy side. I did however use ritz for my breadcrumbs.(Which are always great). Some salt & pepper was definitely needed though. This recipe could probably be better with a little bit of tweaking. "Might" make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rhodes

Cooking Level: Intermediate

Home Town: Haltom City, Texas, USA

Living In: Bridgeport, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

I was very disappointed in this. The sauce was not creamy or really cheesy and the breadcrumbs overpowered the taste (though to be honest, there wasn't much taste on the noodles itself). I'm going to look for another recipe that will be a bit creamier and definitely much cheesier.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SHANTSTER

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2008

I thought it needed more cheddar cheese. Also, I didn't much care for the crumbs on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lamboid Suture

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2008

I tried this recipe and it tasted good, however, the consistancy was a little too grainy and too runny. I would definitely omit the parmesan cheese and add more cheddar cheese or similar cheeses. I would also lessen the milk since it made my casserole a bit too runny. Other than that, my mac & cheese tasted good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PamsKitchen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

This is a great, tasty recipe! I've made it twice now and we love it. *It does make a lot of sauce so I went ahead and used a pound of elbow macaroni the second time and it was perfect!

Was this review helpful? [ YES ]
4 users found this review helpful