Reviewed: Feb. 25, 2007

Although I added some garlic powder, worchester sauce and mustard...these didn't turn out very tasty. Bland. And although I replaced 100ml milk with heavy cream, they were not at all creamy.

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Teodora

Cooking Level: Intermediate

Home Town: Yambol, Yambol, Bulgaria

Living In: Sofia, Sofia City, Bulgaria

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Reviewed: Feb. 19, 2007

This is a good recipe. I chose to use half ev. milk and half skim milk and a half cup of sour cream. The sauce was nice and thick. I also followed the suggestions to add some onion powder, garlic, and some Tapatio (hot sauce). Next time, I may season even more. Thanks for the recipe!

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Feb. 18, 2007

great taste !!! I did add 4 oz of cream cheese for creaminess.

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foodNwine

Cooking Level: Expert

Home Town: Abbottstown, Pennsylvania, USA

Living In: Hanover, Pennsylvania, USA

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Reviewed: Feb. 14, 2007

My husband loved this and he doesn't even like my cooking!

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CKHAMMAN

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Feb. 11, 2007

So good! Perfect!

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CURLYDAN

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Reviewed: Feb. 6, 2007

Great Mac and cheese. I addeed Gruyere cheese and fresh tomatoes to the top.

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Lilanya

Cooking Level: Expert

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Reviewed: Feb. 2, 2007

I am usually a little weary of making my own sauces...being a child of the instant sauce packet age. I gave this a shot anyway and it turned out wonderful. I just took my time with the sauce and stirred it almost constantly...amazing what a little patience can do. My husband and I were both thrilled with this simple homemade meal.

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vespa2000

Cooking Level: Intermediate

Home Town: Safford, Arizona, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 24, 2007

I've made this several times now and it's been a hit every time. Even without browning the bread crumbs, it still comes out delicious.

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STARINTHESKY

Cooking Level: Expert

Home Town: Corona, California, USA

Living In: Arcadia, California, USA

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Reviewed: Jan. 23, 2007

Horribly Boring. Very bland no taste. Will never use this recipie again.

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Elizabeth Saben

Cooking Level: Expert

Living In: Danville, Iowa, USA

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Reviewed: Jan. 23, 2007

I took the advice of others and used 2 cups of evaporated milk, 1/2 cup of sour cream and 1/2 cup of milk. Scared of the leftovers being dry, Once the noodles were done I mixed them with 1/4 cup of butter and 1 1/2 cups of velveta until melted. I then added the cheese mixture and baked. Very rich.

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karin

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Reviewed: Jan. 21, 2007

The keys to this recipe are to make the roux very slowly so that it does not get lumpy, and don't worry about how liquid the sauce seems - it firms up nicely in the oven. I used only 1 cup milk, and used 1 cup evaporated milk, 1/2 cup sour cream, and 1/2 cup half & half, which I think helped with the runniness. I added 1/2 cup of gorgonzola to this recipe to give it an extra kick, and think I might add even more next time. I also added a little worceister and mustard powder to the sauce, and think I might add more next time. This was a very easy recipe to make!

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 19, 2007

Made it for Thanksgiving. It wasn't too cheesy which was a good thing. It's my first time baking it, but I believe I should not have put too much crumbs on top.

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WiseOak

Cooking Level: Beginning

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Reviewed: Jan. 17, 2007

Very easy and very good. I put this together when I got home from work and let it sit for about 45 minutes before cooking. The liquid was completely absorbed. I was able to feed this to the family in shifts. Even after setting in the oven on low for over 2 hours, it was still delicious. This one is a keeper!

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Mrs. G

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Jefferson Township, New Jersey, USA

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Reviewed: Jan. 14, 2007

I had to try this recipe ever since I read the rating critizing it for being loaded with "fat" ie CHEESE... Duh, that's what Mac and cheese is about!! I made it with large elbow macaroni so the sauce got all inside the pasta... thru in an extra 1/2 inch slice of Velveeta and some white pepper, and jazzed up the crumbs by mixing the crumbs, melted butter, paprika, onion powder, salt & pepper and then sprinkling over the top. Very good "old-home" taste!!

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kkcooks

Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Jan. 14, 2007

Good basic recipe. I added worcestershire and tabasco as suggested plus yellow mustard for tang. It turned out great.

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 13, 2007

This has all the makings of a great Mac and Cheese dish but it needs someting. Not sure exactly what. It looked great appearance wise but it was dull tasting very dull. I did follow the recipe to the T.

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prism77

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Reviewed: Jan. 13, 2007

Not for true foodies. Too bland & tasteless even with many of the recommended modifications. This recipe is for those who think that mac & cheese normally comes out of a box.

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JACQALLR

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Reviewed: Jan. 12, 2007

Terrible. Will Not be making this again

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Doreen

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Jan. 11, 2007

Great mac & cheese! I used 2 cups cheddar and one cup shredded monterey jack. I forgot the paprika but I put in a little dry mustard, garlic powder & onion powder. I used breadcrumbs on the top and sprinkled oregano over that. Very tasty!

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firesign10

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Reviewed: Jan. 10, 2007

I made the recipe as is. I thought is was bland. I will make it again but like others said with many adjustments. I definetly would omit the breadcrumb topping.

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Duchessteph

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Homemade Mac and Cheese

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