Reviewed: Nov. 21, 2009

A super easy macaroni and cheese. Honestly, I even skip the baking step...I just pour the hot cheese sauce over what ever kind of pasta I feel like making. It's simple and I usually have all the ingredients on hand.

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rceklarc

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

Absolutely delicious! Everyone cleared their plates. I made a few adjustments. Added another 1/2 c of milk and an extra cup of cheese. I used mixed colby and monterry jack cheese instead of the cheddar. I also added about 1/2 c of browned hamburger and 1/2 tsp of garlic powder into the onion mixture. Definitely a new favorite.

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court381

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Reviewed: Nov. 13, 2009

This recipe was pretty good. I thought a whole onion was too much and added less than half, it was still too strong. My little guy didn't like it much and he loves mac and cheese. I used 1 1/2 cups colby jack cheese and another half cup of 3 cheese italian blend and parmesan that I had on hand. I also did not have dry mustard and it didn't seem to affect the overall taste. I will make this again but will omit the onions.

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Noah's Mom

Cooking Level: Expert

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Reviewed: Nov. 9, 2009

Fantastic, it got many compliments. I added a can of diced tomatoes and it was even better.

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JRVarney

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 8, 2009

I omitted the onion but otherwise followed recipe as is. I have never added the breadcrumb topping before and I liked this dish a lot. My son loved it, daughter didn't (but not surprising), and hubby liked it but prefers a creamier, saucier macaroni. I will keep this in my recipe box, and maybe even make it again.

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: Nov. 6, 2009

I didn't have dry mustard, so I skipped that ingredient. I also followed another reviewers recommendation to use 1/2 cup of Parmesan and 1 1/2 cup of sharp cheddar. I mis-judged the amount of salt needed, so mine needed more salt. It was a bit grainy, but tolerable. My husband liked it, but for one reason or another my picky 20 month old wouldn't try it (he's in that stage). I liked it too.

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Erika

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

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Reviewed: Oct. 29, 2009

very good; reduce breadcrumbs, or skip all together; not really necessary.

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nat

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Reviewed: Oct. 29, 2009

This is a pretty good recipe for homemade mac & cheese. I made a few changes; added a tsp. minced garlic to cook with the onion, left out the mustard and breadcrumbs, 1/2 c. parmesan cheese, and 1 1/2 c. cheddar. It's VERY cheesy this way, so next time I'll probably cut the cheddar down to a cup and/or add a little more milk to thin it out. The cheese melts well if you use a whisk and stir it constantly, like you would gravy instead of a wooden spoon or such. Good recipe and my kids (almost 3 and 14 months) ate it too, so good for even pickier eaters. Thanks!

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Anne

Cooking Level: Intermediate

Home Town: Walton, New York, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Oct. 27, 2009

This was a fantastic recipe, very simple. I dislike breadcrumbs on my pasta, so I left that out, used some nice fresh reggiano parmegiano in addition to sharp cheddar to add some more bite and it was super-awesome! Also threw in some ham chunks and served it with a light salad to balance the heaviness of the dish. Great recipe!

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jasonsgirl

Cooking Level: Expert

Home Town: Tonopah, Nevada, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 26, 2009

This was amazing! I added 4oz. of cream cheese to the milk/flour mixture for added richness. This is the ultimate comfort food!!

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Ashley

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Reviewed: Oct. 22, 2009

This was great! Didn't mind the breadcrumbs, just added a little more butter to them about a tsp or so extra. Added about a cup of Mozzarella to the bottom of the casserole dish and 1/2-3/4 cup of parmesan to the cheese sauce. YUUUMMMY!!!

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Heather

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Reviewed: Oct. 18, 2009

Definitely too many bread crumbs. Next time I'll either skip them completely or do about 1/4 of a cup. I didn't use mustard since I didn't have any, but I think that would've helped the flavor. Next time I'll also probably put layers of plain grated cheddar in the pasta like my mama used to, then pour the sauce on top after that. Not bad though, for real cheese instead of the processed junk.

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Julie

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Oct. 15, 2009

Yummy! This was quick and easy. I followed all the suggestions as per Mocho and it turned out great!

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Ameliatye

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Reviewed: Oct. 12, 2009

Used campanelle pasta instead of macaroni. Added saute of mushrooms and pablano peppers to the cooked pasta. In place of onions, used chopped fresh jalapeno peppers in step 3. Great comfort dish!

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Rick D

Cooking Level: Intermediate

Living In: Norfolk, Massachusetts, USA

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Reviewed: Oct. 10, 2009

SUPER Tasty!!! It came out soo good. I wasn't such a fan of the bread crumbs though. I would definitely reduce the amount of bread crumbs in the recipe

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Mary

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Reviewed: Oct. 1, 2009

This is amazing!! I've made this four times so far and it is simply wonderful. I suggest adding a bit more butter to the bread crumbs and trying different cheeses too. Yum!!

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pstamos

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Reviewed: Sep. 20, 2009

Very good - I made this for 12 using ziti instead of elbow macaroni. I also didn't have shredded cheddar, so I cubed what I had and left the milk mixture on the stove, heating, and mixed in the cheese. Delish - just like my 94 year old grandmother used to make - and she LOVED today's version; she took the leftovers home to have for lunch tomorrow!

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Tori B

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Reviewed: Sep. 13, 2009

This was pretty good. I made some minor changes. I used 9oz of shells pasta, used 1% milk. Recipe says salt/pepper to taste, i used about 1/4 tsp pepper and 1/2 tsp salt. For the topping, I just sprinkled on the bread crumbs without the butter. Will be making this again.

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mb

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

Followed directions and ingredients and came out perfect. Thanks!

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mom3

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Reviewed: Sep. 5, 2009

This was the first time I made homemade mac and cheese and I thought this recipe was really good. The only thing I did different was that I heated the milk in the microwave before adding to the butter/onion/flour mixture and ended up with a really creamy white sauce before I added the cheese. It wasn't grainy at all as I had expected it to be after reading the other reviews so I was impressed. My 3 year old, who is used to Kraft, really loved it.

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