Reviewed: Dec. 5, 2008

Great mac and cheese, went over well as a potluck item. I cut back on the onions though

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bluelily17

Home Town: Hamtramck, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 28, 2008

I made this for thanksgiving, Ive tried many homemade mac and cheeses and my kids never liked them....but this one was gone in a day and am getting ready to make more...thanks for the recipe.

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sugarbabe326

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Reviewed: Nov. 15, 2008

This ended up being a 3 1/2 star recipe for me, but with great potential. For the topping, I used panko breadcrumbs because I wanted to use them up, the melted butter, a heaping tbsp of grated parmesan and a couple dashes of paprika for color - the topping looked beautiful and tasted great. I was a little disappointed with the mac n cheese part, though. Very bland and a little too dry. I added another cup of cheddar but probably should have increased the milk and flour mixture, as there was barely a hint of creaminess to the pasta - it was more like "cheddar flavored macaroni", as there was not creamy cheese sauce coating the pasta but instead it was rather dry. The onion flavor was good, detectable but not overpowering, but next time I would also add more mustard - maybe some dijon instead of dried powder - and a dash of Worcestershire.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Nov. 5, 2008

This was a delicious recipe. The only change I made was to add some chopped ham so that it would be a little more of a real meal, and my family thought it was great. Some reviewers suggested leaving out the breadcrumbs, but I left them in, and I'm glad I did. The whole dish is great (and it's also very easy!).

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Sarie

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Reviewed: Nov. 5, 2008

My husband and I enjoyed the original Mac and Cheese V recipe; however, we think there's room for improvement. Personally, we'd like more than 2 cups of cheese next time, and we'll include Parmesan for it's saltiness. Also, I recommend using whole milk for a thicker mac and cheese. 1/4 tsp dry mustard was not enough; we couldn't taste it at all. So, next time I'll at least double it. This recipe was a good starting point for homemade macaroni.

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Amber

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Reviewed: Nov. 3, 2008

We really enjoy this. The first time I made it I didn't put in enough cheese, I don't think...but we still enjoyed the onion flavor. I added prepared mustard instead of powdered, and I did more of that the second time around too. My husband requested this again right after we had it! I Do about 1 1/2 times the recipe and we have some leftovers if it's a side dish. mmm.

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April

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

I used a four cheese mix, and substituted half&half for the milk. It turned out really well, and even my picky husband who HATES macaroni loved it! This will definitely get made again.

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Lizz

Cooking Level: Expert

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Reviewed: Nov. 1, 2008

I tried this recipe the other night, and it was a great success! My 16 month old son, and my (very picky European husband) loved it. The only thing I did not use was the bread crumbs, as I could not find any that day. I aslo followed some other reviewers advice and added some parmsean cheese. Turned out great! I think everyone should try this recipe!

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Dawn Marie

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Geneva, Geneve, Switzerland

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Reviewed: Oct. 28, 2008

This was pretty good. We didn't add the onions only because of our 5yr old. We used whole wheat pasta because that is all we use.

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VeggieLovinHippie

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Oct. 27, 2008

I made this over the weekend and loved it. I omitted the dry mustard because my husband hates it. I also used low fat cheese and low fat milk, which sure helps the calorie content. This one's a keeper.

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Katherine

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Reviewed: Oct. 14, 2008

seemed a bit bland

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mic

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Reviewed: Oct. 13, 2008

Very creamy and saucy mac n cheese.

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Chromis

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

Did not care for this at all and the bread crumbs made it have such a grainy texture.

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Mama to JRG

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

This was great! I left the breadcrumbs off the top, and I used 1/4 of an onion rather than a whole onion, which gave it a great flavor without being overpowering. Next time I'll try to mix some other cheeses in with the cheddar as some reviewers have suggested. I'll be adding this to my repertoire of regular dinners, thanks!

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summerXrain

Cooking Level: Intermediate

Living In: New Britain, Connecticut, USA

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Reviewed: Sep. 28, 2008

This is the same recipe that I have been using for a long time. I actually add more dry mustard, about a teaspoon, and dont use any breadcrumbs. Instead, I sprinkle mine with paprika before baking it. I also really caramelize the onion to give it lots of flavor and I use a blend of a few cheeses.

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baginska

Cooking Level: Expert

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Reviewed: Sep. 12, 2008

This recipe was EXCELLENT! I added mozzarella and used a yellow/white cheddar combo - next time will add parmesan as others have suggested. Thought the onion would be too much but was incredible. Used a sleeve of crushed butter crackers and 3 tbs butter for the topping - VERY very good - and I am not a big fan of mac-n-cheese! Will definately make again.

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Teresa

Cooking Level: Expert

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Reviewed: Sep. 9, 2008

This was okay. The only thing I changed was to use whole wheat macaroni instead of the regular. It's a good base recipe. I would probably use less crumbs another time and more cheese. Edited 10/2 to upgrade to 4 stars because this is (to my surprise) now a favorite of my two elder boys (11 and 7). I've made it again using half the crumbs (which I actually halve again and use parmesan as half) and an extra cup of cheese.

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Sep. 4, 2008

i thought this was great. i increased the cheese to approx 3 cups and i didnt shred it, just put it in the freezer to harden it up first, then cut it up in very tiny pieces, which melted nicely in the roux. i also added maybe 1/2 cup shredded (not grated) parmesan too to the roux. leftovers tasted great too!

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