Reviewed: Sep. 26, 2009

Since my wife died in April, I've been trying to find a recipe close to hers for this dish - this is about as close as I've gotten with my second attempt, the first was edible but not quite right. My fault not the recipe though

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philip0s

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Reviewed: Sep. 3, 2009

Very Good! I especially liked the caramelized onions! I added mushrooms and carrots and used fresh sliced tomatoes. My husband liked it, I will definitely make this again.

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conwaycom2

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Reviewed: Apr. 22, 2009

I thought it was very good.

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MJ

Home Town: Tacoma, Washington, USA

Living In: Tumwater, Washington, USA

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Reviewed: Feb. 2, 2009

This was good but it made a lot. I actually made two and gave one to my parents. I liked the sauce, it was very creamy. I'm not a huge mac & cheese fan but I will make this again. Husband and two year old also liked it.

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 21, 2009

Very good. I used garlic powder since I had no cloves on hand. I didn't really measure anything, but it turned out well. I added extra cheese in and on top of it. Baked for 30+ minutes.

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April

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

This was great. I used chopped and drained fresh tomatoes from our garden, instead of canned, and added a handful of kale. Also, I used Panko bread crumbs. Everyone loved it!

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tdsteinhauer

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Reviewed: Jul. 1, 2008

Turned out great with the help of the other reviewers. I used 1 cup macaroni with 1 can diced tomatoes as many thought it was too dry. I also used the full amount of cheddar cheese. After adding the milk I added 1/4 tsp dry mustard and 1/8 tsp cayenne pepper. I then placed this in a casserole and baked f or 35 mins. I removed from oven and sprinkled 1/4-1/3 cheddar over top and baked for another 10 min.

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darra

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Reviewed: Jan. 15, 2008

Not a bad recipe as a foundation. I did not add the bread crumbs since I don't care for them. Used both sharp and mild cheddar and doubled the amount. Still came out just a little dry so will use a larger can of diced tomatoes next time. I also sprinkled bacon bits on top about 15 minutes before it came out of the oven!!! My family enjoyed it.

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Ginastwo

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Reviewed: Nov. 5, 2007

This was pretty good for my first attempt at Gluten free homemade macaroni and cheese. I used a little more cheese than it called for and I added a can of tuna. It was barely noticeable, but at least it added a little protein. It was drier than creamier, but we all enjoyed it.

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Alissa

Cooking Level: Intermediate

Home Town: Cedarburg, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Nov. 3, 2007

I skipped the breadcrumbs, but did plenty of extra mozzarella on top. I also used a can of Italian-style tomatoes instead of regular and an extra clove of garlic. This was pretty good and it's easy to already have the ingredients around. I only baked it for around 35 minutes.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Nov. 1, 2007

Not nearly as cheesy as I like Macaroni and Cheese to be. I wasn't into the bread crumbs, however I liked all the other ingredients. Next time I will add alot more cheese and milk.

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ThreebyFiver

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 20, 2007

Very tasty. I also made some variations: I tripled the cheese to equal 3 cups, and I used more garlic. I also double the diced tomatoes and the milk. I didn't sprinkle many bread crumbs on the top, because I'm not a huge fan of them. I also didn't dice up butter for the top of the dish either, to save on fat and calories. All in all the dish turned out really well, and it's so simple to make! It goes well with a garden salad and a glass of milk.

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daisy

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 19, 2006

I liked this recipe. I did change a few things though. I used a 28oz can of diced tomatoes, doubled the cheese(next time i'll triple it) and added onion powder(I didn't have onion salt as someone suggested they used) It was really tasty, not dry at all. I also cooked my pasta to Al Dente so it wouldn't turn to mush. Next time I will cook it for 30 minutes instead of 45 mins because I think that is too long. The pasta is already cooked and the sauce is hot. Otherwise this was yummy and I think it is a keeper!

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kitkat

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Reviewed: Oct. 13, 2006

This recipe is okay, but in my opinion, it's not worth it. It came out really dry and I didn't like it at all. But my husband ate it after he added a can of tomato sauce to his portion.

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LemonHeadBaby

Cooking Level: Beginning

Home Town: West Valley City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 6, 2006

This is a great base recipe- like a blank slate. I made a lot of changes, to fit my taste. I used a pre-shredded "Italian" cheese mix, and I used the whole bag (~2cups). I also added a little gorgonzola, to punch up the flavor. I used fresh tomatoes, not canned, and also added some steamed broccoli. I crushed some wheat crackers for the topping. It was delicious, everyone had thirds!

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LISA819

Home Town: Topsfield, Massachusetts, USA

Living In: New York, New York, USA

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Reviewed: Jun. 22, 2005

Use about a hundred times more cheese than it calls for. Even with that, fresh garlic and onion, seasoning, etc. it was still pretty bland. I might try it again.

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RJTABER

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Urbana, Illinois, USA

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Reviewed: Apr. 8, 2005

This was pretty good! I did add more cheese, and I used crushed croutons rather than bread crumbs. I would make this again!

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LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

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Reviewed: Mar. 15, 2005

Very good, but not cheesy at all. Also, some of the noodles on top gor dried out and hard. I'd still make again, but with more cheese and tomatots, and garnish w/ scallions, because this was very tasty!

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