Reviewed: May 19, 2013

I added a pinch of nutmeg. I left out the onion, used 1C sharp white chedder and 1C med to mild yellow cheddar. I added parm and bread crumbs on top. This is very moist.

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Reviewer:

lzlee

Reviewed: May 10, 2013

very easy and all loved it.

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Reviewer:

Jayne

Home Town: Avon Lake, Ohio, USA

Living In: Orlando, Florida, USA

Reviewed: Apr. 28, 2013

I had fun making this one with the kids. I wasn't sure my boxed mac lovers would go for this, but they did! Thanks for sharing!

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jenalive

Reviewed: Apr. 20, 2013

I have been making this recipe for at least 3 yrs now, and it has become a family favorite. I have also made it for several church functions and I never bring any home. I took the advice of several and never use the onion. I also eliminate the salt because we feel the cheese is salty enough. I use Velveeta for the American and I don't always buy sharp, sometimes, half sharp and half mild. I guess bread crumbs would look nice, but I don't need any extra calories and I'm not sure my picky grandsons would eat them, so I don't bother. I have also made this the night before I need it, refridgerated it, and adjusted the length of time it baked. An all around good comfort food!

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Reviewer:

Nana

Reviewed: Apr. 19, 2013

This was pretty good, although the velveeta I used was a bit overpowering to the cheddar. It was a little soupy too.

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Reviewer:

CookinB

Cooking Level: Beginning

Home Town: Campbell, California, USA

Living In: Tracy, California, USA

Reviewed: Apr. 8, 2013

I made this for two Thanksgiving dinners and Christmas dinners with my friends and it literally disappeared in minutes, even in a 9 x 12 pan. I prefer to pour the drained macaroni into the pot with the cheese sauce, mix them together well, and then pour the whole concoction into the pan. At first, I mashed butter crackers and mixed them with melted butter to sprinkle over top, but now I just cover the top with shredded cheddar cheese. Also because I live in Asia where many western ingredients are either hard to find or prohibitively expensive, instead of using dried mustard, I used a teaspoonful of dijon mustard with coarse mustard seeds the second time I made this which made it even more popular than the first batch.

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Reviewer:

ImaniOU

Cooking Level: Expert

Home Town: Middletown, Ohio, USA

Living In: Taipei, Taipei, Taiwan

Reviewed: Apr. 7, 2013

Everybody loves this recipe expecially my picky eaters. They even had seconds. I added pepper jack cheese which really made the taste pop.... Have made three times for others whom tasted.

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Reviewer:

ALILLY

Reviewed: Apr. 6, 2013

If you like really thick mac and cheese you will like this, i happen to like mine much thinner. Sorry but this ones not for me. .

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Reviewer:

roxmj

Reviewed: Apr. 6, 2013

I left out the onion and substituted 6 slices of smoke gouda for the American -- we left the edge/wax on, but will probably remove that next time. It had a great smoky flavor, and was some of the best mac & cheese I've *ever* had.

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Reviewer:

lhr1985

Reviewed: Apr. 1, 2013

This was very good! I doubled the recipe but kept the same amount of flour, as one reviewer did. And I am very glad I took another reviewer's suggestion to add more macaroni....I used two full boxes of medium shells, and I may have been able to use more. The sauce was very smooth and creamy, and everyone enjoyed it. My only addition was crushed, buttered Ritz crackers, which I believe not only added to the presentation but also kept the top from drying out. Thanks for a very good mac & cheese!

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