Reviewed: Jan. 11, 2012

I read through the reviews and I'm in agreeance that the cheese NEEDS to be added into the sauce and then the casserole topped w/ cheese. I tried the sauce as written and it was bland so I added in 1 tsp worchestershire sauce and 1/4 tsp dry mustard powder, I also scaled the milk back to 1 1/2 cups. Quality mac & cheese!

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Reviewer:

Blondeprincess

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Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: May 2, 2011

Loved it!

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Reviewer:

cenna

Reviewed: May 23, 2010

This was really good! The only things I changed were using shredded cheddar cheese and I sprinkled bread crumbs on top. Next time I would add some cheese to the sauce before pouring it in to make sure the bottom had some cheese too.

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Reviewer:

glamorgrl3

Reviewed: Nov. 13, 2009

This was pretty good. I used shredded cheese instead of cheddar cheese slices because that's what I had on hand. I probably will make again.

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Reviewer:

lynnshamrock

Reviewed: Apr. 14, 2009

Very easy except waiting and waiting and waiting for sauce to thicken, but worth the work. Used half extra sharp cheddar, half smoked gouda, and loved the result. Added a pinch of cayenne to the sauce and could have added more. DEFINITELY could have done the 16 oz of pasta with the amount of cheese and sauce! Holy cow!

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Reviewer:

KLOKANEK

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Nov. 6, 2006

Not a bad macaroni & cheese recipe! Makes a great side dish, but it makes tons - so be prepared for leftovers!

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Reviewer:

katyberry

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Orlando, Florida, USA

Reviewed: Sep. 22, 2006

The rating would of been a 3 star if I didn't read the reviews and make my own decisions to add to it. I used sharp cheddar and sauted onions and garlic in the butter before I added the milk and flour. I also added onion powder. The recipe turns out as it should, I made no changes with the milk..it was just right. I think the next time I make this, during the last five minutes of baking, I will add those "Frenches" french fried onions.

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Reviewer:

Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Sep. 21, 2006

Close to what my mom used to make for us...except she had some sort of ritz cracker topping sprinkled over the top....which I will do next time. I shredded the cheese and it worked well. After it cooled it became a bit thick, so I just added a dash more milk...perfect. Thanks Karen.

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Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

Reviewed: Sep. 12, 2006

Karen you're a genius. I was going to make the old boxed stuff as a dinner side dish tonight when I saw your recipe. It looked easy enough so I figured I'd give it a try. I followed the recipe except for an extra couple slices of leftover american & swiss cheese that I had floating in the fridge. This dish looks beautiful with a crispy topping and piping hot cheesy goodness inside. Thanks for this recipe!

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Reviewer:

NewMexicoMama

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Las Cruces, New Mexico, USA

Reviewed: Sep. 5, 2006

This was great and amazingly the milk mixture did absorb into the casserole as stated in a previous review. I made as directed but also mixed in some shredded cheese with the macaroni. Will make again.

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