Reviewed: Apr. 3, 2012

This was not the yummy mac and cheese I was expecting. Once baked the cheese did not seem to melt properly and sepatated from the noodles.

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Reviewer:

marsha

Reviewed: Feb. 19, 2012

I made this last night and was pleasently surprised given that many reviewers didn't care for it. My husband said he like it... without me asking if he did so that is a good sign! I added a whole shredded onion and added the wheat germ/parmasean cheese topping. It did need additional salt and pepper.

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Reviewer:

Crystal Clear

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Queens, New York, USA

Reviewed: Sep. 26, 2011

The taste was good, but it really was dry and not creamy. Maybe it needs to bake for less time? I added a finely chopped shallot and the flavor was great, just not a creamy mac and cheese.

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Reviewer:

jrisco

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Mercer Island, Washington, USA

Reviewed: Aug. 2, 2011

This was VERY good! I did add some bread crumbs and maybe 1/4 cup cheese to the top and I did double the recipe. I substituted some FF sour cream in for some of the FF cottage cheese and added more fresh onion and some garlic. Definately does need salt. After all the modificatins I did, I thought it was great!

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Reviewer:

LilReyRey83

Reviewed: Nov. 18, 2010

This is a good kid recipe. It isn't amazing to me and my husband didn't care for it compared to the regular more "fancy mac n cheese" I make but, all 4 of my children ate seconds and my 4 year old eats nothing! I think if I were serving an adult crowd, I'd add some peppers and possibly ham but, I'm saving it and making as suggested for the kids!

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Reviewer:

carrie ann

Reviewed: Nov. 15, 2009

Ack.. Update: I did forget to mention that I too did not cook it for the full recommended time (Never do.. all ovens are different and I live at high altitude). I cooked this only for 30 minutes at 325F and stirred it once.

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Reviewer:

Atari

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Aug. 10, 2009

Very bland and dry, i would not make this per the recipe again, may try omitting the cottage cheese and adding cream of chicken on muschroom soup. i think a package of powered cheese mix from a packaged mac n chsses box may help

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Reviewer:

Yooper

Reviewed: Jun. 1, 2009

Taking the advice of other reviewers, I baked this for 30 minutes, which was plenty long enough. I added broccoli, dijon mustard, and some jalapenos to spice things up a little, and it did help the flavor. However, the cottage cheese mixture seemed to separate and dry up in the cooking process, so there wasn't really any "sauce" to speak of, just slightly cheesy noodles. Don't think I'll be making this again.

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Reviewer:

Paige

Cooking Level: Beginning

Living In: Racine, Wisconsin, USA

Reviewed: Mar. 9, 2009

i think one reason it is so dry is because an hour is way to long to cook this. i wasn't too impressed with the flavor, it was pretty bland, i tried to add some low fat american cheese with it, but it didn't help much...maybe adding some mustard to it or something. i dunno.

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Reviewer:

kellybean1046

Cooking Level: Expert

Home Town: Palm Beach Gardens, Florida, USA

Reviewed: Jun. 8, 2008

This is really good for low fat. Instead of adding onions, I added onion powder and also I like crusty tops, so i sprinkled parmesan cheese and a little bit of bread crumbs on top. And Yummy!

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