Reviewed: Nov. 5, 2009

This is a well loved staple in my house. I've made it both ways by putting the bacon on top and chopping it and mixing it in with the rest on the mixture...I definately prefer it on top of the dish. I also add some garlic and chili powder. I will make this again and again...SO GOOD.

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Reviewer:

Cathy

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Reviewed: Oct. 3, 2009

This is macaroni and cheese as I grew up with. Very delicious! The only thing is, the bacon doesn't really crisp up too well when cooked as the recipe states. The thing to do is to half-fry the bacon first, then lay it on top and cook as the recipe states. It will get perfectly crisp and will be much easier to portion out if you do it this way.

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Steven McGowan

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Reviewed: Sep. 13, 2009

This is almost exactly how we make macaroni and cheese except instead of putting tomato juice IN the cheese sauce, we add a little milk and then after it's done baking spoon tomato soup on top! I have NO idea how why we started doing this but I won't make mac and cheese unless there is a can of tomato soup also! And people can say what they want about "processed cheeses" but I prefer it to the oily grainy texture of Cheddar cheese anyday!

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Reviewer:

Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Jul. 5, 2009

It was good, especially with the bacon baked in. I ended up cutting the bacon into 1" pieces and mixed it in. I did about half of the tomato juice as directed, and I'm glad because it still had an odd taste to it. I am going to try tomato sauce next time.

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