Reviewed: Sep. 30, 2007

Not quite creamy enough. I'm thinking condensed milk might have worked better and maybe even some cream cheese. My kids love pasta almost anyway it can be cooked, but this didn't do it for them either. Not a recipe I'll repeat.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Sep. 30, 2007

I have been using this recipe for years and it is always a favorite in our home. I omit the bread crumbs though and top the casserole with Durkee fried onion riings. This adds a lot to an already great recipe.

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teschrn

Cooking Level: Intermediate

Living In: Temecula, California, USA

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Reviewed: Sep. 8, 2007

Yummy! I'm picky about my mac and cheese, but this hit the spot. I omitted the onion and reduced the bread crumbs to half a cup. I like my mac and cheese cheesy, but not too custard-like. The mustard adds the perfect kick, and the bread crumbs are what makes this awesome. Would recommend highly!

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Scarlett

Cooking Level: Expert

Home Town: Suffern, New York, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 7, 2007

I LOVED THIS RECIPE I OMITTED THE ONION BECAUSE OF THE KIDS AND USED RIGATONI WHICH I HAD ON HAND, IT WAS GREAT, NEXT TIME I AM GOING TO TOP WITH SOME STEWED TOMATOES LIKE MY GRANDMA USED TO DO.

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mom2three

Cooking Level: Intermediate

Home Town: South Windsor, Connecticut, USA

Living In: Surprise, Arizona, USA

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Reviewed: Sep. 7, 2007

This recipe is a good starting point. By reading some of the other reviews I managed to make a pretty good dish. I would suggest you do the same:-).

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Chris C.

Cooking Level: Expert

Home Town: Cameron, Wisconsin, USA

Living In: Rice Lake, Wisconsin, USA

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Reviewed: Aug. 20, 2007

This is a great starting point for an excellent homemade all natural mac n' cheese. I used quinoa elbow noodles to up the protein factor, cheddar, mozzarella, parmesan and havarti cheeses, and I added some stewed tomatoes to the finished product. I also simmered thyme, and red pepper flakes (for some kick) in with the milk mixture before adding the cheese, and I topped with Japanese panko crumbs.

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 12, 2007

Very good! Simple and easy to modify to your liking... I used small shells instead of macaroni. Omitted the onion, added a little more flour for thickness and a little more mustard. Doubled the cheese and used Fiesta Blend. Topped with crushed Cheez-Its with butter, much less than what asked for, just a sprinkling. It turns out thicker than creamier that way, but I love it and so did the kids!

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HOOSIERENVY

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 11, 2007

My family and I are extremely lactose intolerant. I used soy cheese and lactose free milk, and the results were delicious! My picky three year old declared it yummy. I did have to add an extra cup of cheese, but used the rest of the recipe with listed amounts.

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mom1404

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Reviewed: Aug. 11, 2007

Really good recipe! I read the reviews and tried the different ideas - more cheese, different varities of cheese (cheddar, mozz, and pepper jack). I also added a 1/2 tablespoon more flour to the sauce to make it thicker, as there's lots of milk in the recipe. I also cut back on the bread crumbs to 1/2 cup. Will make again, and tried the french-fried onions as a topping.

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BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

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Reviewed: Aug. 7, 2007

This is an awesome macaroni and cheese recipe. It is similar or the same as one from my old cookbook and is always a family favorite!

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Kitchen Witch

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Reviewed: Jul. 24, 2007

When I made the cheese sauce all the cheese melted together in one clump. It never turned into a sauce. Just foamy milk and clumps of melted cheese

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pinkpixielove

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Reviewed: Jul. 19, 2007

I make this recipe every Thursday for my daughter swimteam potluck.It's always the first dish to go! I do add extra cheese and mustard.

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alison4est

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Reviewed: Jul. 16, 2007

this was a really good recipe, closest to my mom's I could find on here. My suggestions are: use a bunch of different kinds of cheese, my favorite (pepper jack - a must, cheddar and mozz), but my mom will put in any cheese that is laying around the house, the pepper jack gives it a kick. I added about a 1/4 cup more cheese than they say. I like the addition of the onion, my husband didn't even notice. I use French's french fried onions on top instead of bread crumbs, croud pleaser. Overall, it's one of the best mac & cheese recipes I've seen on here, no canned cheese sauce people!

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Jules Duffey

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Stamford, Connecticut, USA

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Reviewed: Jun. 8, 2007

I have made this twice and it is a hit at my house. My husband loves it as well as my picky toddler. I used some veggie pasta last time and it was still yummy. I also used a 4 blend cheese from Kraft that was really good. It gave it a creamier taste than just the cheddar the recipe calls for.

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Stephanie

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Reviewed: May 14, 2007

This is the first homemade mac and cheese recipe I have attempted, so with nothing else to compare it to, I think it was good. It was creamy but still a bit grainy, and the taste was okay. I will make it again because it was quick and very easy to make, and the picky eaters liked it.

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Ellen Pfeiffer

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Reviewed: Apr. 30, 2007

I sometimes substitute stoneground mustard for the dry - it adds a wonderful flavor. Use a little extra macaroni for leftovers. For the topping I tear apart slices of fresh white bread and saute in butter - much better than the 4C type breadcrumbs.

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Nina B.

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Reviewed: Apr. 26, 2007

This hearty & tasty meal has become a firm favourite in my household with arguments over the last bite! And it's so quick & easy...thoroughly recommended for hungry, active boys with a nice green salad.

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anj

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Reviewed: Apr. 7, 2007

This macaroni and cheese recipe came out great. Everyone loved it! I put some chopped fresh tomato in there and used a lot less breadcrumbs than recommended. It was delicious! Thank you so much for sharing the recipe.

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Erika

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Reviewed: Apr. 7, 2007

I used more milk than the recipe called for, less than half of the bread crumbs on top a little more dry mustard and a mix of sharp cheddar and and some 4 cheese blend. I still thought this was missing something. I personally thought this to be bland with the onion giving a flavor that I am not used to in mac and cheese. Also with less than half the bread crumbs and extra milk used this was stil on the dry side.

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heather

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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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