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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Carmy Cole's Mom

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Aug. 26, 2009

It was okay, but a little dry. I guess I'm just used to creamy mac and cheese, and this wasn't it. Followed directions as stated.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 23, 2009

Just like mom's except mom uses crushed crackers on top instead of bread crumbs. I'm not a huge fan of either so I used french fried onions on top. Yum!

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GirlPower

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Aug. 17, 2009

This was a great recipe, my whole family loved it and my husband, who hates leftovers was searching the fridge for it the next day. It is a great recipe for people with toddlers or small children because they love it and it makes a great and easy lunch the next day. I also add a little paprika for a little more flavour. I also like to make a little more cheese sauce, so if there are leftovers it is still great(and cheesy) the next day.

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Sheena Lee

Cooking Level: Intermediate

Home Town: Golden, British Columbia, Canada

Living In: Cranbrook, British Columbia, Canada

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Reviewed: Aug. 12, 2009

The recipe I have been looking for, almost. DeMoulas/Market Basket brand has a similar recipe on the back of its elbow macaroni box but they've sinced changed the recipe. I think that recipe calls for 2 Tbsps. flour. I also add cumin, because I like it. Do as reviewer Adeline suggests and use Colby cheddar; that's what I use and it's the best for mac and cheese. Delicious.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Aug. 6, 2009

This was the first real meal I've cooked and these directions worked perfectly. Two cups made it cheesy enough and it tasted great using cheddar jack cheese. Good meal.

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JakeP

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Reviewed: Aug. 6, 2009

I am really a mac & cheese fan and wanted to try something a little different. Should have stuck to the old recipe I have. Actually I think boxed mac/cheese (not the one's with the powdered cheese) is better than this recipe. I made the recipe as given and my family didn't enjoy it. Sorry

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lanie60

Cooking Level: Intermediate

Living In: Humble, Texas, USA

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Reviewed: Aug. 1, 2009

The flavor of this dish is fantastic! The best I have ever made or tasted. The only thing I changed after my first try with this mac & cheese was to eliminate the bread crumb topping. I was not big fan of that and the leftovers (I always make enough for leftovers) are much better without it. Also with the leftovers, I like to stir in a little fresh milk after I nuke it. And for those who want a little crunch, crush a few ritz crackers in your fist and sprinkle it over the hot mac & cheese.

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knifethrower

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Reviewed: Jul. 28, 2009

OK I didnt have all of the cheese so....I mixed dry cheese mix that comes with the box of mac & cheese, a little cheddar and followed the rest of the directions (sans breadcrumbs)& it was GREAT! I know it doesnt sound so good but it really was! YUMMO

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Staci Mc

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Reviewed: Jul. 20, 2009

Tastes awesome! I made it without the bread crumbs because I didn't have any. It's tasty, the right amount of gooey, and wasn't clumpy or grainy for me. :) Would make it again.

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Kimberly

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Reviewed: Jul. 16, 2009

This was a fast and easy way to make home made mac and cheese. I was not especially fond that it didn't have a great flavor. I even used a sharp cheddar cheese. It tasted kind of bland. The consistency was great while in the saucepan...nice and creamy, but once I put it in the oven it broke down and got really gritty tasting. I think next time I will maybe add more of the dry mustard and not bake it. Otherwise, I thought it was quick and easy! I will attempt this dish again with a few changes.

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