The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 17, 2008
I added more cheese because 2 cups just didn't look like enough. Used ritz crackers for the topping. Everyone liked it and had seconds.
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Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 11, 2008
I followed the recipe exactly. The milk mixture never thickened up on the stove. It only got thick once I added the cheese. The cheese didn't melt into a smooth mixture and was stringy and incredibly grainy. The bread crumbs were so overwhelming. I will never make it again. At least when I make it out of the box I know I'll be happy with the results and won't have spent an hour making it.
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Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 9, 2008
My family loved this recipe! I didn't put any mustard in since I didn't have it on-hand, and I also skipped the breadcrumbs. Instead, I put more shredded cheese on top after baking and broiled it for about five minutes. I also put only half the amount of milk to make it very cheesy. Next time I will try it with sharp cheddar, as we like the strong flavor.
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Cooking Level: Intermediate

Living In: Redwood City, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 8, 2008
Super yummy for my family of six. Everyone enjoyed it but left ALOT of the bread crumbs on the plate. I am making it again...but HALF the bread crumbs this time.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 8, 2008
Great recipe. I added some cubed ham and used crushed potato chips on top instead of the bread crumbs.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 26, 2007
The onion overwhelmed the taste for me. Perhaps I used too much. What IS a "small" onion, after all. I used about 1/4 cup and it was still too much. And, GRAINY... Hate that grainy taste. And I did not care for the bread crumbs at all. Sigh...
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Cooking Level: Expert

Home Town: Calumet, Michigan, USA
Living In: Port Orchard, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 23, 2007
This was pretty good. The only change I made was to add minced onions rather than chopped (I didn't have any.)I added all the breadcrumbs that it called for and wish I had only used 1/2. It seemed like way too much, and kind of overwhelmed the cheese taste. Next time I will double the cheese mix and half the topping. Otherwise, taste was good. Mustard adds a nice flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 10, 2007
I wanted to find something like my grandmother's recipe: crispy on top, flavorful inside and more exciting than velveeta. This is it, great recipe. I've made it three times this month- by request. Extra sharp cheddar cheese makes it perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 30, 2007
I Loved this recipie but i always add Paparika for a little sweet flavor
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Cooking Level: Intermediate

Living In: Hayward, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 28, 2007
I was looking for a simple, old fashion mac and cheese that does not use processed cheese (I just can't reason eating cheese that does not need to be refrigerated!!) and I found it. When I made the cheese sauce it was a little thick so I simply added some extra milk a tablespoon at a time. I also used enough bread crumbs to cover the top (about half of what was made). Easy and delicious, definitely a keeper!
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Cooking Level: Intermediate

Home Town: Sunbury, Pennsylvania, USA
Living In: North East, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 18, 2007
Not sure what went wrong but mine came out very grainy. It did have a nice flavor behind it but it did not get eaten because of the texture. Any ideas?
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Cooking Level: Expert

Home Town: Atlanta, Illinois, USA
Living In: Dunlap, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 16, 2007
There are lots of mac & cheese recipes on this site. I chose this one because of its lower sodium content, comparatively, because it's easy to make, and it's not "overdone" with extra ingredients (like bacon, etc). My toddler loves this recipe! So do we!
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Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 14, 2007
pretty good on its own! i added along with the chedder- herbed goat cheese and shredded Parmesan. i also kept the pot of cheese on the heat till melted.
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Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 13, 2007
very good! instead of just using milk...i added i can of mushroom soup and 1 cup of milk...sooo much better....if u do this dont add the mustard powder!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 11, 2007
I don't use the breadcrumbs or mustard, because I never have any and the dish doesn't need them. I use 1 cup white cheddar and 1 cup sharp yellow cheddar. Sometimes I bake it for my husband and sometimes we just mix in the cheese and have it creamy. Delicious both ways!
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Cooking Level: Intermediate

Home Town: Livermore, California, USA
Living In: Burbank, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 5, 2007
Next time I will probably omit the onions, as the flavor seemed to overwhelm the macaroni and cheese. I like another reviewer's idea of using crushed cheese-flavored crackers...sounds delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 3, 2007
easy to make and tastes great! i go for a bit more traditional mac and cheese and only use american cheese. came out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 14, 2007
We loved it "as is" - with all the breadcrumbs. I took the advice of a previous reviewer and mixed my flour/spices in with some of the cold milk first, before adding to the pot, to prevent lumps. We made the amount for "6" servings, but found it was more like 4 servings for us, as our main dish. Great recipe!
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