Reviewed: Nov. 10, 2009

Good start. I added a little fresh minced garlic with my onions and one tbsp. dijon mustard and a little Frank's Hot Sauce and fresh ground pepper. I did use leftover elbow macaroni that I had leftover from the previous night's dinner, which cut baking time in half.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 26, 2009

This was so easy to make, and delicious! Thanks!

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dariqueen

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Reviewed: Jun. 8, 2009

I was looking for an economical homemade mac n cheese for my kids and I for lunch. I've tried this recipe twice now, and don't care for it. The first time, I tried heating the sauce in the microwave as another reviewer suggested. The second time, I followed the recipe exactly. Both times the texture and consistency lacked creaminess. It was almost gritty. Even my kids turned up their noses at this. I will not be trying this recipe again.

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proudwifeandmommy

Cooking Level: Intermediate

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Reviewed: May 20, 2009

Awesome! Very good flavor, I also added blue cheese and it was fantastic. Love how easy this was to make.

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BrookeMT

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

This is a nice macaroni and cheese recipe. Next time I will add bread crumbs on top.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Mar. 23, 2009

My first time making homemade mac n cheese and this turned out to be the greatest tasting recipe. I like this one because it doesn't call for processed cheese (yuk). I took some of the other advice, I used different cheeses and put crushed ritz crackers (which my 3yr old loved crushing) on top before baking. This is a keeper....

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Mar. 14, 2009

For a recipe that is so easy and only uses a few ingredients this turned out wonderfully, which is why I am giving 5 stars. I would definitely make it again for a great Mac n' Cheese that is very inexpensive and is super easy!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Feb. 8, 2009

Tasty and creamy. I couldn't taste the chedder much, but it was nonetheless a delicious dish. I added green peas, extra onion, and ham, which made it heartier and added beautiful color. The perfect dish to bring to a potluck or cook for a special someone! Be warned though: if you increase the recipe and use a larger pan, know that the prep time will take longer because that much pasta takes a while to boil. Also beware of using too large a pan, because the pasta is thin and dries. Overall though, delicious.

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Christina

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

This was so surprisingly good!! I added ground powdered mustard, and the overall flavor was so rich and delightful! Mine only baked for about 18 minutes, and so my onions were still a little crunchy, but I like onions so I didn't mind:) I love this as a change from the butter-flour-milk kind of homemade mac n cheese.

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CHRISTINA241

Cooking Level: Intermediate

Home Town: Killingworth, Connecticut, USA

Living In: Round Lake, Illinois, USA

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Reviewed: Nov. 30, 2008

I tweaked this recipe and doubled it. I used half heavy whipping cream and half milk. I heated the cheese sauce on low heat before pouring it over macaroni! I also melted butter mixed with bread crumbs and sprinkled on top! DELICOUS! I didnt bake for thirty minutes more like 20.

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meggiemac1

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Reviewed: Sep. 2, 2008

I was a little bit disappointed. Although very easy to make, the sauce wasn't creamy and was rather bland. I don't think I would make this again :(

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SW786

Cooking Level: Beginning

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Reviewed: Jul. 25, 2008

Very Good, my daughter loved it!!! All I did diffrent was add bread crumbs to the top w/butter!!! Thanks soooo much!

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DJ8BUD

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

Just o.k. to me. Rich, almost too rich. I think I prefer a recipe where you make a cheese sauce, then add to the pasta and bake. I expected a smoother result.

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Susan A

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jun. 6, 2008

This was easy, but not creamy. It was also too sour for my taste. Next time I'll try using processed cheese and omit the sour cream. I love the quick mix, though.

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 11, 2008

I made a bechemel sauce with butter flour and milk then stirred in the sour cream and cheese. Next time I will use less sour cream (it overpowered the cheddar) and sharp cheddar (I used a mixture of sharp and mild). Loved the serving size, most of the recipes made a huge portion. Very good basic recipe.

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jennifera318

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Reviewed: Mar. 3, 2008

I doubled it for 4 and added crushed crackers, shredded cheese, and melted butter on top.

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Jode

Home Town: Knoxville, Tennessee, USA

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Reviewed: Feb. 9, 2008

I used mild cheddar cheese(not even grated) broke it up into pieces and melted it with the sour cream and milk in microwave. Didn't really measure anything. Poured over cooked macaroni, and folded in the chopped onion b4 placing in bakng dish. I also sprinkled to top with cracker crumbs. Didn't use the paprika cuz I forgot :S. My kids loved it! I was surprised how easy that was! Even my adult brother said it was delish the next day! The onions really give it a nice flavor.

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jan. 28, 2008

As someone who grew up with custardy mac'n'cheese, I found this to be a little odd. It falls apart when you fork it up. The flavor was fine but the texture was a little weird for me. S.O. loved it, though.

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CarinaJo

Cooking Level: Beginning

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Reviewed: Jan. 19, 2008

CLOSEST TO HOMEMADE I'VE EVER FOUND! GAVE UP ON EVER MAKING HOMEMADE MAC&CHEESE.HAD LEFT OVER SOUR CREAM AND CHEESE SO GAVE IT A TRY. WE DO LIKE AMERICAN CHEESE SO I ADDED. TOOK SUGGESTIONS AND WARMED SAUCE THRU BEFORE ADDING TO MACARONI. WILL MAKE THIS AGAIN!!!

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cathy

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Reviewed: Nov. 1, 2007

I doubled this recipe and used medium cheddar instead of sharp because that's what I had on hand. I sauted the onion with 2 TBS. of minced garlic in 2 TBS. of butter and then added the milk and cheese. When the cheese was melted, I mixed in the sour cream. Then I mixed it together with the macaroni and baked it. It turned out pretty well!

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