Reviewed: Oct. 5, 2009

This was just ok. I've had better. The cheese was a thick consistency after baked. I think this could've used maybe a little salt too.

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mb

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

Not many recipes go into my recipe book unchanged, but this one does. It's your basic creamy mac & cheese recipe, but the way I see it, why mess with perfection? I'm not a huge fan of adding crackers or breadcrumbs, so if you're the same way you'll love this. I prepared the noodles and cheese sauce ahead of time so that it was only 30 minutes until it was on the table. I served it with brown sugar ham and broccoli - delicious, and definitely a hit with children.

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rakel

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Reviewed: Jul. 16, 2009

This is a winner everytime my husband makes it! We just had company over and they couldnt stop talking about how wonderful it was!!

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Petitefleur

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Reviewed: Apr. 9, 2009

My first attempt at mac 'n' cheese & success! No more Kraft! I had a lot of cheese in the fridge but it was a random mixture; I used White American cheese slices, 1 garlic/herb cheese wedge & 1 c mixed shredded sharp cheddar & mozzarella. Per review suggestions, I added chopped onions, a splash of worcestershire, Frank's Red Hot sauce, garlic powder & black pepper. Fiance adored it - I liked it well enough but definitely will try it with *good* cheese next time. Oh, and I baked it for almost 20 minutes which dried it out too much for my liking. Pre-oven, it was super creamy but I guess it depends on how you like your mac 'n' cheese. Thanks! Now I know I can! :)

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mimithi

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Reviewed: Mar. 20, 2009

I love macaroni and cheese but I am very particular. I made this dish without varying from the recipe. This mac and cheese tasted like what you would get served to you in a family restaurant/diner. Very good, but not great. I think it would be a good mac and cheese to give neighbors, bring for a picnic or serve as a side dish for a family dinner. I believe it would yield consistent results. The processed cheese made it somewhat creamy and the cheddar did give some depth to the taste. However, I am searching for the ultimate recipe and I don't think this is it, for me. Also, it does look very "soupy" before you bake it, but don't be concerned, it becomes more solid in the oven.

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Meg

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Reviewed: Mar. 3, 2009

This was really really good. Made this for a Cancer Patient,who was on a food rotation by many other people in the community. The family asked for the recipe, and could they keep the dish too. With the many prepared meals brought to them, they said this was only the second or third time they asked for a recipe. Add additional items to this recipe that your family likes. I added crushed potato chips as a topping to this one.

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MROZINSKI

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Reviewed: Jan. 26, 2009

I made this for a Christmas dinner. Everyone raved about it and I will make it again for my family. It was easy and delicious.

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Jeni

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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Reviewed: Jan. 9, 2009

I have used this white sauce recipe for years and years, but with a full pound of pre-cooked pasta. When the white sauce is hot and bubbly I add a large block of cheddar cheese (grated or cut up into chunks), 16 oz block of Velvetta (cut into chunks), 2 lbs of cooked, drained and cut-up bacon, then pour over the pre-cooked pasta when cheeses are melted, topping with Italian bread crumbs before popping into the oven.

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Rosemary

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Reviewed: Dec. 26, 2008

This is really good! I added a dash of onion powder to the flour, and I think it added a little depth to the flavor. Also, I wanted a really creamy macaroni, so I didn't bake it at all! After mixing the cheeses with the pasta, I just let it rest for about 10 minutes, and it was the perfect, ultra-creamy consistency.

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WILLOWRUE

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Reviewed: Dec. 21, 2008

This was really easy and good. I may reduce the flour as the cheese sauce was a little too thick for me. Otherwise, really nice flavor.

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Nov. 30, 2008

Only recomendation might be to us a larger surface area bakeing dish if you like more of the top a little crisp. Other than that my family & I really enjoyed!!!

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MCSHANE

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Reviewed: Oct. 29, 2008

This recipe was really good. I took the advice of some other reviewers and added some salt, pepper and some garlic for additional flavor and it turned out good.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Oct. 6, 2008

Very easy and creamy!

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James

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Reviewed: Sep. 25, 2008

I have been making this for awhile and with a few changes this is a keeper. I add mustard powder and onion powder in with the flour. Then I mix in 1/2 cup of sour cream to the cheese mixture right before putting it in the baking dish. I add bread crumbs to the top for some crunch. I also usually add chopped chicken to the mac and cheese for a complete meal.

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Jordan

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: May 5, 2008

this was delicious...but i used mozarella cheese, and didn't use the processed cheese. i also added a layer of ground beef in the middle.. my mom and all my sisters loved it. i will definitely make this again!

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Beck

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Reviewed: Mar. 19, 2008

Based on the reviews I read, this is a good base recipe, but needs more flavor. I'm not fond of velveeta, so I reduced it to 6oz. I also used 1/4c. chddar, 1/4c. colby, 1/4c. montery jack cheeses. I also added nutmeg to cheese sauce. After I moved everything to mixing bowl, i used 1/4 c. milk, i beaten egg, paprika, cayenne, salt, pepper, and a dash of hot sauce, whisked it all together and mixed with everything else. topped it with shredded cheddar, parm, bread crumbs, then dotted it with butter; which gave it a wonderful 'top crust' if u will. delicious.

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FrankieNeedlz

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 16, 2008

This recipe is yummy and comforting. One that I go back to again and again!

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jamie

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Bucyrus, Ohio, USA

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Reviewed: Feb. 21, 2008

love this recipe. my husband asks for it all the time! it's quick and easy. great comfort food.

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Evy

Cooking Level: Intermediate

Living In: Suffolk, Virginia, USA

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Reviewed: Jan. 13, 2008

WHEN I MAKE MACARONI AND CHEESE BAKED...I USUALLY ADD AN EGG AND MILK MIXTURE..WHICH I BEAT UNTIL ITS COMBINED VERY WELL..OF COURSE LETTING THE MACARONI COOL BEFORE ADDING SO THAT THE EGG DOESNT COOK....I ALSO ADD SEASONED SALT, BLACK PEPPER, GARLIC AND ONION SEASONING (NOT ALOT) AND SOME SAZON...I LIKE SEASONING...SO THAT WHEN THE MILK AND EGG MIXTURE IS ADDED, THE MACARONI ITSLEF DOESNT LOSE ANY TASTE...MIX ALL OF THAT REALLY WELL ALONG WITH SHARP, MILD AND CHEDDAR CHEESE, SOME MOZZARELLA TOO.

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