Reviewed: Apr. 7, 2008

Fabulous...will definitely make again.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Apr. 7, 2008

This recipe is basic and wonderful! Didn't change a thing and I won't next time either!! YUM!

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Apr. 7, 2008

I wanted to try a new mac and cheese recipe instead of making my usual. Thought this one sounded good. It turned out ok. The onion was pretty overwhelming and I used only a portion of the breadcrumbs and it was still a little much. My kids ate a couple bites and wouldnt eat anymore. Probably wont make this one again.

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MADISONLIBERTY

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Reviewed: Apr. 7, 2008

Absolutely love this recipe - without the breadcrumbs, daughter vetoed that one the first time I made it.

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DCPRIN

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

This is the same recipe I have been using for years, and I adore it. I don't add the bread crumbs to it, and I prefer it that way. The last time I made it I didn't have any dry mustard, and it definitely changed the flavor of it (made it more bland), so I really recommend that people not omit the dry mustard.

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amcase83

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 23, 2008

I have tried many mac and cheese recipes trying to find the right "cheesiness" and flavor. This, by far, is my favorite!!! I added 1 cup of shredded colby cheese to the pasta (not the sauce) to make it extra cheesy. Delicious!

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Adeline

Cooking Level: Expert

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Mar. 15, 2008

This was delicious and simple. I will definitely make this again. I took some of others suggestions, and I used very little breadcrumb. It was still great! My only issue with this recipe is that it dirties a lot of pans, so I tried to cut down by using a dutch oven. I boiled the pasta in that, then after I drained it, I started on making the cheese sauce in the same pan. Once that was done, I put the pasta back in the same pot, added the breadcrumbs and put that in the oven. It made this SO much easier when it came time to clean up.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Mar. 11, 2008

I have always used Martha Stewart's recipe for mac and cheese until I found this one. Sorry Martha. This is much better. Before putting it in the oven I top with a cooked crumbled bacon. YUM! Other reviewers complained about the cheese sauce. I think that it's important to use a very good quality of chedder cheese. It makes all the difference in whether you have a creamy sauce or a lumpy sauce.

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Judi-I

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Reviewed: Mar. 10, 2008

This was so yummy! I added a little parmsean cheese and used velveeta. It was to good to be true!

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JONNIEAMILLER

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Reviewed: Mar. 7, 2008

This was very good. I used a little more cheese than was called for; I used sharp cheddar and added 1/2 cup of parmesan/romano mix. Next time I will use more butter with the bread crumbs also. But it was very tasty and it went very fast.

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Pea

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 3, 2008

This recipe was not bad but I will certainly use less bread crumbs next time and velvetta cheese instead. Then it will be great!

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samsgirl898

Cooking Level: Intermediate

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Reviewed: Feb. 29, 2008

I liked this recipe. I made it without onion for personal preference and added more cheese, including parmesan to the sauce mixture. I used evaporated milk for extra creaminess. I'm not sure how I feel about the breadcrumbs...might try a different topping next time.

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adl40

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 24, 2008

I made this recipe for my fiance last weekend and he LOVED it! I did as others suggested and topped with crushed Ritz crackers instead of the breadcrumbs. I also had a large box of macaroni and measured it out to 2 cups. Not sure if that is 8 ounces or not, but it was just enough macaroni for the cheese sauce. YUM!

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Shannon

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

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Reviewed: Feb. 7, 2008

Delicious. I used 2 1/4 cups dry macaroni and 2 cups of milk (and 2 generous tbsps flour), everything else was the same. It was creamy, cheesy, savoury and delicious. I served it with green and yellow beans sauteed in EVOO and garlic and it was gobbled down in silence by hubby and my 5 and 3 year old girls. Spot on perfect mac and cheese.

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MomWhoCooks

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Jan. 28, 2008

Great recipe! I made mine a little more figure friendly by only adding 3/4 c of milk with 3/4 c of chicken stock. Also to make it a complete meal I added sliced smoked kielbasi.

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pinkfire86

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Reviewed: Jan. 24, 2008

It tastes great! Except I have always used ritz crackers instead of bread crumbs. I just break up the crackers into crumbs but not totally crushing them, then put them on top and bake it. It's yummy!

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Meghan

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Reviewed: Jan. 24, 2008

This is exactly how my sister and I grew up with my mom's mac and cheese. I added extra cheese and milk so that it was very creamy and cheesy. Perfect!! And yes, it is a bit grainy. ALL homemade mac and cheese, made with REAL cheese will come out slightly grainy in the end. If you want the smooth kind, then quit making REAL mac and cheese, go buy some velveeta and be happy with your processed version.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 20, 2008

My hubby and I enjoyed this version of mac and cheese. I could have eaten it after adding the cheese sauce to the pasta and not baking. It would have been much creamier. However, my husband liked it baked with the bread crumbs (I used less than called for) but he said that I should have mixed some fresh parmesan cheese with them as well...I will probably try that next time. I might also make more sauce for the amount of pasta...this also might help it stay creamy. I didn't have any mustard so I used some garlic powder and smoked paprika (to taste).

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LINGYV

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Reviewed: Jan. 18, 2008

I left out the onion and used some onion powder instead. My husband liked it pretty well and I thought it was okay, but I did not care for the breadcrumbs. Next time I will use fewer or none at all.

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