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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lynnshamrock

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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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KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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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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katyberry

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Tampa, Florida, USA

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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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Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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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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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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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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NewMexicoMama

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Las Cruces, New Mexico, USA

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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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STEF T

Cooking Level: Expert

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Reviewed: Sep. 5, 2006

I thought this was good, but lacked flavor, if I make it again I will make it with some different cheeses.

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Stacey S.

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Olathe, Kansas, USA

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Reviewed: May 12, 2006

I didn't have enough milk for my regular recipe, so I decided to try this out for lunch. It was very good, my family really enjoyed it. The only change I made was the addition of bread crumbs on top. (family preference) Oh, and I used shredded cheese, and mixed it together. One note, my family loves salt, and we add it to everything. This was salty enough, not even my husband added salt. Just thought I would give a heads up to those that dont like it. Anyways, thank you for sharing, this was delicious!!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Apr. 27, 2006

No more boxed Mac and Cheese! This was great. The only thing I suggest is to ignore the time of 40 minutes from start to finish. It's more like an hour or so. If I knew that it was going to take forever to stir the milk, flour and butter to get it thick I would have started it when I started boiling water for the macaroni! Reminded me of making gravy. Went very well with Aussie Chicken from this site. Thanks!

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Mar. 6, 2006

This was great! I was very impressed how good it was. I thought it seemed like a lot of milk but the key is to make sure you stir until thick and the milk just absorbed right into the casserole during baking. I also used shredded cheese rather than sliced b/c that is all I had on hand and it was perfect and easier. I will definitely replace my old mac and cheese recipe with this one.

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REID5858

Cooking Level: Intermediate

Living In: Urbana, Ohio, USA

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Reviewed: Feb. 20, 2006

I used whole wheat rotini instead of macaroni, and it was great.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Jan. 24, 2006

My husband liked this alot, although my 5 year old was not crazy about it. I used sharp cheddar and mozzerella cheeses. I also only used 1 cup of milk and rotelle pasta, because that is what I had on hand. It was easy to make. Makes a great side dish.

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Jan. 6, 2005

This was a pretty good recipe, although next time I will reduce the milk to 1 cup instead of 2. Also, I grated my cheese and put that into the gravy mixture and then mixed that with the noodles (I used egg noodles instead of macaroni noodles) and then put in the casserole dish and put more grated cheese on top.

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SouthernChef

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Reviewed: Dec. 28, 2004

This is a great, simple macaroni and cheese dish! My family loved it. It was not bland, unlike some unsuccessful cooks claim...it was easy and delicious.

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MRGOODCHEF

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Reviewed: Mar. 3, 2004

This is great! Simple and tasty. I used penne pasta and shredded cheese (because that's all I had on hand)and it turned out just right.

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PEGLYN

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Reviewed: Aug. 4, 2003

This was great! I added some of Emeril's special seasoning, pepper, and some garlic salt to the gravy portion, and used shredded colby and montery jack and cheddar cheeses. I mixed the cheese into the macaroni, then mixed the gravy into that. It was wonderful; baked all together into a luscious dish.

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TARMAQ

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Reviewed: Jul. 22, 2003

I, too, felt it was bland...next time would add some seasonings and I was wondering if anyone tried using shredded cheese??? seams like it would be easier to shred than slice...we prefer the sharp and extra sharp cheese also...with a bit of altering this would be easy and good

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TOOTSIEBELL

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Reviewed: May 8, 2003

My family didnt care for this. It was very bland, and the texture was not so good.

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Snappykins

Cooking Level: Intermediate

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Reviewed: May 5, 2003

Good basic macaroni and cheese recipe. Really easy to make. I added a little dry mustard to mine. Also, use a sharp or even extra sharp cheese to get the best flavor.

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