Reviewed: Mar. 30, 2009

Ehhhh, I guess we would have liked it more if it had more "real" cheese in it. Being that the processed cheese was all the cheese it called for, it tasted just like that, processes cheese. I guess we just must like the real deal taste better, probably just a personal preference...

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Jan. 25, 2009

This was very good and creamy. My grandson loved it.

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KATHY1ROSE

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Reviewed: Jan. 22, 2008

This was good! Richer than standard home made mac & cheese. A few changes: No ground mustard, so I used a tiny glop of regular mustard. The thought of worcestershire scared me, so I only used a splash instead of the 1/2 tsp. And, since we're cheese lovers, so I tossed in four slices of Kraft singles, in addition to the 8 oz of Velveeta. The breadcrumbs gave it some texture, but really didn't add too much else. I will be making this again.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 15, 2007

This was nasty. Very dry & tasted like worchesershire. I made this for some friends who came for dinner & I was so embarrassed by it. I'm losing this recipe for good!

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puppydog jammies

Cooking Level: Intermediate

Living In: Livingston, Louisiana, USA

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Reviewed: Apr. 12, 2007

I really liked this recipe. Much creamier and cheesier than the regular Mac and Cheese recipes I've used in the past. Plus, the best part is that it reheats really well as leftovers. Usually, other recipes don't maintain the creaminess like this recipe does. I'll be making it for the third time ever tonight.

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