i'm giving this 3 stars because this recipe is really only a base for you to give you an idea of what goes into macaroni and cheese - you'll definitely have to doctor it up / get creative with it to get the macaroni you want.
i used 2 cups of milk instead of 3, and the sauce came out perfectly thick and creamy after baking in the oven. i also added 1 tbsp garlic powder, and some fresh cracked pepper and salt. i also used 3 different kinds of cheeses just because that's what i had in my kitchen: 1 cup colby/jack, 1/2 cup swiss, and 1/2 cup cheddar plus the 1/2 cup parmesan the recipe calls for. like other reviewers said using fresh grated parmesan instead of the pre-grated kraft kind might make it a little less grainy but overall i didn't think it was too bad. I didn't have trouble with graininess; the key is making the roux properly. i lived in louisiana for awhile - the trick is low heat and CONSTANTLY stirring with a whisk. you really want to get the flour all mixed in, so i added the flour slowly, alternating with milk when i made my recipe. and the longer you cook, the better.
my macaroni wasn't bland, but i did use different cheeses and added a few spices. i also forwent the bread crumbs and just did more shredded cheese on top. it's delicious!
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i'm giving this 3 stars because this recipe is really only a base for you to give you an idea...