Reviewed: Mar. 11, 2012

The cheeses in this dish make it very rich, so I added some broccoli and left-over chicken pieces to it as well and it was nice and refreshing. I also used gluten-free pasta. If you are using gluten free pasta, only cook the pasta a minimum amount, because it gets more cooking in the oven and you don't want to overcook gluten-free pasta. I also added some garlic salt as well.

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Reviewer:

JorgyGirl

Reviewed: Mar. 7, 2012

Too creamy.

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3 users found this review helpful

Reviewer:

amandanicolexx

Cooking Level: Intermediate

Living In: Abbotsford, British Columbia, Canada

Reviewed: Mar. 5, 2012

It was OK. I think next time I would scale back on the milk and butter. A little too runny for my taste.

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Reviewer:

Sony

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: New York, New York, USA

Reviewed: Feb. 25, 2012

I thought this went together quickly and easily. I omitted the parmesan and just replaced it with more cheddar. I also omitted the bread crumb topping since the hubs doesn't love it. My entire family scarfed it down! Yum!

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Reviewer:

megganlu

Reviewed: Feb. 25, 2012

Best home made mac and cheese I've had! Made a couple of adjustments - I added some ground mustard, Worschtershire sauce and additional paprika for kick, as well as a package of Hormel bacon bits. Next time I make it, I will cut the butter/bread crumb mixture in half...it was too much on the top. Also, I would not cook the pasta completely up front - the noodles absorb a lot of the sauce and get just a little mushier than I like.

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Reviewer:

lynnk

Reviewed: Feb. 24, 2012

this is my boys favorite mac and cheese...they ask for it all the time!

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Reviewer:

ftipto

Reviewed: Feb. 21, 2012

Tasty, and your picky kids will eat it too. This is an incredibly fattening and high-calorie dish, so I think the serving size should be smaller. This recipe serves about 6 in my family. I cut down the milk to 2.5 cups, and it was plenty creamy. Added a bit of garlic powder and some pepper, too, for some needed flavor. My recommendation: bake this first for 25 minutes without the bread crumb topping. Take it out of the oven and mix it up, allowing the extra liquid to evaporate. Then, sprinkle on the bread crumb topping and bake for another 5-7 minutes.

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Reviewer:

Mac

Reviewed: Feb. 18, 2012

this is a must!!!! My family absolutely loves this recipe - added a couple things a dash of nutmeg - an ground mustard

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Reviewer:

jules44d

Reviewed: Feb. 18, 2012

I had all the ingredients to make this except for the cheddar cheese. In place of the cheddar I used 2 cups of Jarlsberg and the 1/2 cup of parm. It came out great! Very creamy and mild flavored. A big hit with my 5 year old and picky husband.

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Reviewer:

stacey9101

Reviewed: Feb. 12, 2012

I think this recipe turned out well. Based on other reviews I left out the parmesan because all I had was grated parmesan and I didnt want it to be gritty. I added a few tbsp of sour cream, salt, pepper, garlic powder, and ground mustard. I only used 2 cups of milk as well. I subbed the bread crumbs for ritz crackers since the exp date was near. Will def make again!

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2 users found this review helpful