Reviewed: May 15, 2008

This is comfort food at its' best!! Thick, rich, and cheesy! Very easy to make, and just absolutely delicious! I added Velveeta to the sauce mixture to aide in the texture, and was outstanding. If you like Stouffers" Mac & Cheese, you'll love this!

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

Reviewer:

Ubu

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

Reviewed: May 5, 2008

Awesome. I used Ritz crackers instead of bread crumbs and it was awesome.

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

Reviewer:

Leori Parenteau

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Land O Lakes, Florida, USA

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

Reviewed: Apr. 23, 2008

Needs more flavor. I had to load this with salt and pepper to enjoy.

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

Reviewer:

JeniAnderson

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Nicholasville, Kentucky, USA

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

Reviewed: Apr. 17, 2008

It is very good. It stays moist until it is gone

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

Reviewer:

Debra Hodges

Cooking Level: Intermediate

Home Town: Shenandoah, Iowa, USA

Living In: Roswell, New Mexico, USA

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

Reviewed: Apr. 9, 2008

This was okay. My husband liked it, my 2 year daughter did not. The sauce was thick enough. I substituted a little mozzerella for the cheddar and added some worshishire sauce. I also did ritz crackers instead of bread crumbs. I thought the finished product was a little grainy and bland.

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

Reviewer:

MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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

Reviewed: Mar. 28, 2008

OMG! Very delicious. I added some chopped ham that I had left over from Easter and from another suggestion, about 1 TB Worcestershire Sauce and with a sprinkle of basil and paprika in the cheese sauce. Hubby had 3 huge helpings and was crying about it later that he ate too much. NO MORE BOXED MAC AND CHEESE FOR US!! Thanks!

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

Reviewer:

Coates

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Living In: Johnson Creek, Wisconsin, USA

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

Reviewed: Mar. 15, 2008

Simple and good. First I thought the sauce was going to be too runny, but once baked it firmed up great. My family usually just like KD mac'n cheese but they devoured this as well.

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

Reviewer:

mom2three

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

Reviewed: Mar. 12, 2008

This was pretty good. I think I made to much of the roux, and everything got a bit thick after that. But I know what went wrong and next time it should be even better. Make sure to just make barely enough roux, otherwise it does come out with more of a grainy texture. One heaping tablespoon of butter and two of flour is more than enough...don't go hog wild with the flour otherwise you taste it and have to keep adding more and more liquid.

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

Reviewer:

liesh

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

Reviewed: Mar. 10, 2008

This was very good. I would add a pinch more salt next time. Other then that two thumbs up!

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

Reviewer:

DANIELLEG

Cooking Level: Intermediate

Living In: Greenfield, Indiana, USA

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

Reviewed: Feb. 27, 2008

I made this recipe pretty much as written, only I used 1/2 sharp cheddar, 1/2 marble cheddar (instead of only cheddar). Loved it! I agree, you must take the extra time with the sauce to prevent clumping. It was a bit thick and dry when reheated the next day, but still yummy. (I would rate 4 1/2 stars because of this). Next time I'll make adjustments to try to avoid this. Personally, I like bread crumb topping but I only add it for the last 15 min or so of baking. This recipe is just as good without it.

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

Reviewer:

ONEHAPPYMEAL

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

Reviewed: Feb. 22, 2008

I followed the recipe, but it didn't turn out so well. When I took it out of the oven, the cheese sauce looked like cottage cheese instead. I don't know where I went wrong with this one. But, I am an optimist, so I will give this one a second chance, because my children love mac&cheese.

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

Reviewer:

Angela

Cooking Level: Intermediate

Home Town: Eldridge, Iowa, USA

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

Reviewed: Feb. 20, 2008

This was really good! I didn't have cheddar cheese available so I used mozzarella. It tasted delicious! I also mixed in a some of the Italian seasoning with the cheese mix. It looked like there was way too much sauce, but it turns out great!

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

Reviewer:

kalise

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

Reviewed: Feb. 17, 2008

By far the best macaroni and cheese I have ever had! I used skim milk to cut down on some of the fat/calories so I could use more cheese than what was called for! I sprinkled a little Romano cheese on top as soon as I took it out of the oven. I was out of elbow macaroni so I used Radiatore instead. This meal is good for a side dish or for the entree.

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

Reviewer:

Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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

Reviewed: Feb. 14, 2008

I love this recipe! a friend gave me basically the same recipe a long time ago. I have tweaked it a bit. I sauté some mushrooms (usually any that are on sale at the grocery store), I also sauté some chopped onions and add it to the cheese sauce before I put the noodles in. I find this gives it a little more texture that I'm looking for. I also not only put cheddar cheese in the sauce but also put in Colby and for an extra bite I use pepper jack cheese. It's the perfect combination to me. If I have it I'll add some white truffle oil to the cheese sauce. It adds to the richness. Next time I make it I'm going to substitute half and half cream for half of the milk required and see how that turns out.

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

Reviewer:

Ian

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

Reviewed: Feb. 6, 2008

This is a great recipe. I use two different types of cheese than what is listed, and I always add more, to make it more creamy. ^^

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

Reviewer:

Laura

Cooking Level: Expert

Living In: Mechanicsburg, Pennsylvania, USA

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

Reviewed: Jan. 31, 2008

Very good. It was gone before dinner the next night. Will use again.

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

Reviewer:

Fred

Cooking Level: Beginning

Home Town: Williamsburg, Virginia, USA

Living In: Chesapeake, Virginia, USA

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

Reviewed: Jan. 29, 2008

A yummy comfort food! I added 1 lb of cooked & drained ground beef to the mix before baking, for a Cheeseburger Mac & Cheese. It's a keeper!

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

Reviewer:

Steffoazrn

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

Reviewed: Jan. 21, 2008

I made this for a lunch I catered a couple of weeks ago, everyone loved it! I did make a few changes. I sauted some onions in the butter before adding the flour, added velveeta and just sprinkled the bread crumbs on top with out the butter. Turned out great!!

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

Reviewer:

Chowchick

Cooking Level: Expert

Home Town: Linton, Indiana, USA

Living In: Bloomington, Indiana, USA

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

Reviewed: Jan. 17, 2008

this is by far the best mac and cheese recipe i have ever encountered! the roux made the sauce so thick and cheesy without the "floury" taste. I didn't have elbow macaroni so i used the spirals (i find they catch the sauce better. i also added chicken, which i cut up, seasoned with salt and pepper, pan-fried it in olive oil until browned. i mixed the chicken in with the noodles before pouring the sauce. oh, also, try toasting the breadcrumbs (just as the recipe says) in the same pan you cook the chicken in! the leftover browned chicken bits adds soooo much flavor. Major hit with my roommate and my boyfriend!!!

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