Reviewed: Feb. 26, 2007

Exactly what I think of when I want the best mac and cheese. My spouse LOVES macaroni and cheese and he also gives this an A+. Flavor is perfect and not too creamy like some boxed varieties are. Good recipe for using different cheese, spicing it up more, or whatever addition suits your fancy that day.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 14, 2007

I read other reviews and took their suggestions. I added some fresh grated parm cheese, threw in the rest of those prepacked Italian cheese mix, along with cheddar and a few chunks of american cheese. I used canned milk--hoping for creaminess. Came out alright. Wasn't cheesy creamy...but it worked well with DH and our son. I thought it could've been creamier, maybe 2 cans of the milk instead next time. I don't like my mac n cheese to be SWIMMING in sauce, but some sauce is nice. Was alright for leftover, but seemed to dry out more. Too much bread crumbs stated in the recipe, so I cut that in half. Don't care for that part. Overall I will attempt to make mac-cheese from scratch again sometime in my life, but not this recipe.

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ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

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Reviewed: Jan. 29, 2007

This is a good base recipe but needs just a bit of tweeking. 1. Because I have a picky toddler I avoided the onions. 2. When making the sauce, add 1 cup of milk to your sauce pan and reserve 1/2 a cup cold milk to mix your dry ingredients in. Mix the dry ingredients into the 1/2 cup cold milk and mix thoroughly--you will prevent lumps this way. Add the remaining 1/2 cup and stir. I found it didn't thicken very well until I added the cheese. I kept the cheese on the heat until the sauce thickened. 3. I recommend adding a second cheese. I added romano but parmasean, monteray Jack or any other sharp cheese would really enhance the flavour. 4. I crushed up 2 crackers and put them on top, I sprayed a bit of olive oil onto them to allow for browning. I also grated a bit of cheedar cheese onto the bread crumbs maybe 2-3 tbsp.

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mocho

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Reviewed: Jan. 29, 2007

Easy to make and very delicious - so creamy! I added more cheese because you can never have too much! :)

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annaLOVESgarlic

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 18, 2007

This was not as good as I thought it would be. It was not at all creamy. Even my kids who are Mac and Cheese addicts didn't care for it.I probably won't be making it again.

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BOSSIER

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagle, Wisconsin, USA

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Reviewed: Jan. 11, 2007

my mom & grandma pride themselves on awesome baked mac & cheese, so i was really excited when my mom liked this recipe. it's gooooood. next time i make this, i will mix up fewer breadcrumbs (i only used about a third) and use a bit more cheese.

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Allison

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

Excellent macaroni and cheese recipe. Very simple but completely delicious! I added 1 bay leaf to the sauce while cooking.

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Serena

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Reviewed: Oct. 17, 2006

Good. A little bland. Maybe needs sharper cheddar or a mixture of cheeses or maybe more salt. I made with reduced fat cheddar, so that could have been the reason. Still quite good.

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Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Oct. 1, 2006

I'm sorry, but my family didn't care for this dish at all. I followed directions exactly and it came out very bland and dry.

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Heather

Cooking Level: Intermediate

Home Town: Los Alamos, New Mexico, USA

Living In: Cibolo, Texas, USA

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Reviewed: Sep. 27, 2006

I didn't think this was very good compared to other baked macaroni recipes I have tried. The cheese sauce was very grainy. We all ate some of it but threw away the rest. Will try a different recipe next time.

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Nina Christine

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Reviewed: Sep. 23, 2006

This was just OK. I guess I am just used to the boxed mac and cheese, the texture and flavor was different. It wasn't a bad taste, just kind of blah for me, and a little grainy in texture. My husband didn't care for it either, he said it would be better with the cheese just melted on top and not into the white sauce. Probably won't make again, but thanks anyway!

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B_32

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2006

It wasn't as creamy as I would have liked. There was just something missing and I can't put my finger on it

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Karine

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Reviewed: Aug. 29, 2006

Loved this recipe! Used heavy cream instead of milk.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 10, 2006

THis was really good. I added chopped tomatoes and used a mix of cheddar cheese and colby cheese.

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WLWISEMAN1124

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Reviewed: Jun. 17, 2006

This is a fantastic recipe! Both times I have made this I have used a 1 1/2 qt. baking dish. It is a true favorite already!

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donandjim

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Reviewed: Jun. 11, 2006

added more cheese and it still needed more. was a little dry as others stated. not bad. dont think my husband was thrilled tho.

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Leah B.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Canyon Country, California, USA

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Reviewed: May 27, 2006

really delicious! i changed the strictly cheddar to a ex. sharp cheddar, colby, and american blend. i also added some worcestershire sauce for an added kick. mmmmm!

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shishkabeenie

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: May 14, 2006

Hey, my kids finally ate home baked Mac and Cheese! They actually had 2 helpings! I did used crushed cheese flavoured crakers for the bread crumbs though. It was really good!

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Cheryl

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Reviewed: May 5, 2006

This is a great homemade mac and cheese recipe. I used onion powder instead of an onion, and didn't do the bread crumb topping. Also used a mix of sharp chedd/med chedd/parm/mozz, and a splash of worcestershire. YUM!!! Will make again!!

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