This was a really nice mac and cheese recipe. I used more onion than called for (like 1/4 cup total), slightly more velveeta (for a more cheesier flavor) and after tasting it and deciding it needed a little something more, about 1/2 teaspoon granulated garlic. Next time I will use fresh garlic (1-2 cloves), and cook it with the onions. When I first tasted the sauce on it's own I wasn't impressed, but once I added the noodles and baked it, the flavors melded perfectly. Don't be fooled by the amount of blue cheese used, you can definately taste it, but in a good way. I will use this recipe again from time to time for something different from the norm! Thanks for posting. :)

Oh my! This mac and cheese is absolutely delicious. I did double the pasta, so I automatically doubled the cheese sauce. Next time, I will only make one and half times the cheese sauce, because it was a little much for a pound of pasta. I tried it right out of the pan and it is just as delicious as baked. It is a sophisticated version of mac and cheese that adults and children will love. The blend of cheeses was perfect and I thought the blue cheese came through beautifully, since sometimes it can be overpowering. Thanks for the great recipe. It is going to be a definite keeper for me!

Very tasty! Best mac and cheese I think I have ever made! The blue cheese adds a great flavor! I doubled recipe and only used 3 cups of milk. I also added a little more processed cheese and cheddar cheese just to be sure I had enough of the sauce. I also used Tastefully Simple Onion Onion rather than fresh onion and added chunks of ham. It made a great dinner! Thanks!!

i loved this recipe and the family is always asking me bring for events.I too use dried minced onion but used gremelli pasta instead ...I also have added panko bread crumbs.

Contrary to the other reviewer's statements, this recipe calls for 8 oz or 1/2 a package of pasta, which I found to be just the right amount to support the amazing, cheesy, rich sauce. I omitted the onion to suit personal taste, but followed the recipe for everything else. This is grown up Mac and cheese! Thanks for sharing, Tiger.

I thought this was awesome. I love blue cheese, and I could taste it fine. It wasnt overpowering but was definatly there. I used dried minced onion instead of fresh, and I thought that gave it a bit more of a smoky flavor, than using fresh (but thats just personal preference). I worried the amount of pasta was going to be too little as the previous poster stated, but decided to go ahead and try the recipe as is first. I am so glad i did because when it bakes in the oven the pasta sucks up alot of the extra cheese sauce. Had i put more pasta in i think it would have been dry. WORD OF ADVICE: You do NOT have to bake this at all. It is good either way. If you decide to keep it super creamy dont bake it. Thanks Tiger!

This recipe asks for four ounces of macaroni. Four ounces is about a cup. The amount of sauce this makes is WAY too much for one cup of pasta! Luckily I made 8 ounces, thinking this was going to be a problem. It was creamy, but I couldn't taste the blue cheese at all! It needed garlic too, I thought. If the measurements were right, then this would be a nice, creamy pasta but save your blue cheese for something you can taste it in! My favorite recipe is still Mom's Macaroni and Cheese (submitted by Maria Costello).