Reviewed: Jun. 19, 2009

I followed this recipe to a T and it separated leaving chunks of cheese curds in the sauce. If we are supposed to know we are to make a roux to avoid this problem, why isn't this step part of the recipe? I would have given it a lower rating, but am settling in the middle as the flavors have the potential of being great together if not for the separation problem.

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food_diva

Cooking Level: Expert

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Reviewed: May 4, 2009

I really like the simplicity of this recipe, using basic ingredients instead of canned soup for flavor. I fried up some onion, garlic, celery, peas and grated carrot and added it, as well as about 1/4 C flake yeast to the sauce. Delicious with salad and garlic bread!

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Deanna

Cooking Level: Expert

Home Town: Saint John, New Brunswick, Canada

Living In: Courtenay, British Columbia, Canada

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Reviewed: Jan. 29, 2009

I made this recipe because I had an all out, sudden, howling need for simple, creamy, fattening, delicious mac n cheese, and I had all these ingredients. This did the trick, except for the creamy part. I had high hopes as I watched yearningly the yougurt, cheese and butter melt into a lovely sauce. But when I tossed it with the pasta, to my despair, it all separated and got ugly. I know, I know, you must make a roux -"chedders lumpy, chedders oily..." We ate it anyway and it was satisfying in a greasy way.

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lemondrop

Living In: Los Angeles, California, USA

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Reviewed: Jan. 22, 2009

This was just ok. It wasn't bad but it wasn't great either. It did come together very quickly and my toddler loved it, but I won't be making it again.

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Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Tolleson, Arizona, USA

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Reviewed: Oct. 21, 2008

This mac & cheese is very good, and I had good feedback from guests at a cookout. I chose the recipe because of its rating and the fact that it does not call for "cheese food" (Velveeta), though I realized that "real" cheese melts just fine but is difficult to spread. So I found this recipe a little tricky. Still delicious and preferable to the fake stuff! I will certainly make it again.

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J. Shambach

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 2, 2008

very easy to make, although i didn't follow the recipe exactly. I didn't use the tomatoes, nor did i have any celery seed. I added 1/4 cup more yogurt, and about 2-3 tbsp of dijon mustard for a little zip... still came out very well! with just enough sauce for the macaroni.

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teags

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Reviewed: Jul. 8, 2008

Great! I used this for a party and it still tasted great without the celery seed because I couldn't find it.

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yumbs

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Reviewed: May 24, 2008

I was looking for a Mac and Cheese recipe without the use of cheese food (Velveeta) and canned soup because no stores sell that here. This was really easy, not too salty (I like that) and quick. The only thing I didn't use was tomatoes out of personal preference. Saw absolutely no reason to make all the changes everyone suggests -- plenty of sauce, came together fine, plenty cheesy. Really good! :)

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Cat

Cooking Level: Expert

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Reviewed: May 10, 2008

I took several suggestions from other reviewers and changed/added a few things. I cooked about 3/4 of the recommended macaroni amount. I added about 4 1/2 to 5 cups sharp cheddar, 3/4 cup yogurt, I added diced tomatoes with garlic & basil, I squeezed out most of the liquid as not to make the mac & cheese too runny. I added 4 sm. garlic cloves (If big, I would add 2) I increased the celery seed to a little under 1/4 tsp. I used 1 tsp. basil, and 1 tsp. Italian seasoning. Wow! This way of preparing packs a flavor punch, tasted way better than expected. I wrote down my changes and will make this alot. May have been a little much for my 2 & 4 yr. old though, they're not used to alot of seasonings.

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tarakay

Cooking Level: Intermediate

Living In: Castalia, Iowa, USA

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Reviewed: Mar. 21, 2008

Omit the tomatoes and be genorous with the cheese. I like to put it in a casserole, top with additional cheese and bake for a few minutes. A family and friend favorite!

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rach1001

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Reviewed: Nov. 13, 2007

I did not care for this recipe.

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missjessica

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Reviewed: Nov. 4, 2007

This recipe is good but may need more flavor/seasonings. Instead of canned tomatoes, I used 1.5c of peeled, seeded, and diced fresh tomatoes. Also, I didn't have any celery seed but I doubt 1/8t would have had a big impact on flavor. Maybe adding more than one kind of Cheddar or other cheese would have been better. At least it's easy to make!

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EMLE234

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Reviewed: Nov. 2, 2007

the cheese never melted completely, and I've had better.

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ASHLEYBEGOOD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 27, 2007

Very good. I loved the addition of the celery seed. It gives the mac n cheese a kick!

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drjo413

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Reviewed: Jan. 6, 2007

How do you spell comfort food? I really enjoyed this and will make it again - I loved the taste of the cheese and the tomatoes together. My mother used to make a mac and cheese with sharp cheddar, so I was trying to duplicate what she used to prepare... Like several of the reviewers, after mixing, I sprinkled cheese on the top and popped it in a casserole under the broiler for a couple of minutes. Most of the reviewers suggestions said to increase the cheese, but adding 3 cups of cheddar cheese between the sauce and topping was still not enough. I would suggest next time trying to decrease the macaroni by half which would make it saucier and bring out the taste of the cheese even more... Thanks for sharing!

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Dec. 5, 2006

This recipe is so easy and it's great except it's not cheesy enough for me. I LOVE my cheese so I would put more shredded Cheddar in and also an option would be to add some Cottage cheese. I added both to my leftovers and it was yummy.

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JanM

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Reviewed: Oct. 19, 2006

DELICIOUS and EASY!! I love that this recipe doesn't use any canned soup--too much sodium! Changes I made: sour cream in place of the yogurt, canned diced tomatos in place of the stewed tomatoes, a little more cheese. This will be our mac and cheese recipe from now on.

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Karen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 26, 2006

It was good even with macaroni from the box a mixed it with ground turkey, layered it with cheese and put it in oven for about 15 minutes and it was delicious. Thanks for recipe.

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martulka

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Reviewed: Sep. 27, 2005

I made this recipe twice becaue I was sure I did something wrong the first time,since it didn't come out that great. The second time, it wasn't good either. There is no way near enough sauce to cover the noodles...it was watery and not very good.

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nancy sav

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Reviewed: Jul. 28, 2005

My family really liked this one. I added a lb of hot spicy pork sausage and it made a great dinner for during the week. I did add more cheese then the recipe called for and my son said it still could have used more. Another one where there were no left overs!

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DESIDERATA

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Macaroni and Cheese III

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