Reviewed: Nov. 10, 2008

My boyfriend told me to only make a half a batch because he probably wouldn't eat very much, I made a whole batch anyways so I would have left overs for lunches. There ended up being no left overs. This tastes great.

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Ann S

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Reviewed: Nov. 6, 2008

This turned out great! I tripled the recipe and made it for my daughter's soccer banquet. It wasn't even sitting out for 10 minutes before the dish was emptied.

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Sunnie2700

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Stafford, Virginia, USA

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Reviewed: Nov. 5, 2008

Came out great!! Will make again. I followed the exact recipe, except fo the breadcrumbs.

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sford83

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

I doubled the amount of macaroni (I used ziti though) and doubled the amounts of cheese. I kept everything else the same, and it was awesome! This is the best Macaroni recipe I've found yet on Allrecipes!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 14, 2008

I followed the recipe and directions exactly. My sauce came out gritty like, not very smooth. My husband didn't think it had a lot of flavor to it. I would consider making it again, but only with alterations.

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Love2Cook

Cooking Level: Intermediate

Home Town: Akron, Pennsylvania, USA

Living In: Wrightsville, Pennsylvania, USA

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Reviewed: Oct. 8, 2008

This is delicious and so simple, a keeper! I did not make any changes and it came out perfect.

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Shannon

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

This mac and cheese was sooo good! I'm a dork and I ran out of milk, so I had to substitute(half and half, a scoop of sour cream...) and I used corn flakes instead of bread crumbs (allergy). But even with those changes it was the greatest. We had no leftovers at all!

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Amy

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA

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Reviewed: Oct. 2, 2008

It tasted better before we put it in the oven - creamier and cheesier. Next time I will only bake for 15 minutes at 35. Overall it was very good.

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DKNOE

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Reviewed: Sep. 30, 2008

Quick and easy - very good. Breadcrumbs weren't bad, but we prefer this without.

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Sep. 24, 2008

Great recipe, my husband loved it and he is super-picky! Also added some peas & carrots so my little one would get some veggies! Yum!

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MISSAMIANN

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Reviewed: Sep. 22, 2008

was looking for a recipe like grandma used to make but this one just lacked. I added a few extra spices and had to triple the sauce to make it creamy the way my kids like it. I also added extra cheese to the sauce. But for some reason it was still not that tasty of a sauce in itself and i could really taste that floury taste. If I were to make this again, I would modify it a lot more to suit my own tastes.

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natisha1974

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 20, 2008

I have been using this recipe for years. My Mom makes this way also. The only thing I do different is I add Ham and make it a meal. It is soooo good...

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Mommakls

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

Wow! This is what I call Mac and Cheese. Pure comfort food. The creamy cheese sauce with the crunchy buttery crumb topping is so good. I used sharp cheddar, velveeta, and whole wheat rotini noodles. Also, I used panko bread crumbs (that's just what I had in the pantry) for the topping. I like this recipe versus another I have tried from this site because it uses a roux as the base for the cheese sauce, rather than just baking cheese over noodles. I highly recommend this recipe!

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Aug. 20, 2008

I made this exactly as written. This Mac & Cheese is awesome. Very creamy! Great comfort food! My 3 children and I loved it. Update... i made this again with half sharp cheddar and half mozzarella cheese. I also double the cheese this time. Even better!!!

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JoyCooks2

Cooking Level: Intermediate

Home Town: Stoneville, North Carolina, USA

Living In: Ridgeway, Virginia, USA

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Reviewed: Aug. 16, 2008

The first time I made this it taseted like flour but the second time I made some changes. I cooked half a finely diced up onion in 2 tbls of butter for 10 mins the added 2 cloves minced garlic cook for another 3 mins then added the 4 tbls butter and then the flour and cooked that for 2 mins to cook out the flour taste. it came out great.

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Sarah Jade

Home Town: Santa Rosa, California, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jul. 27, 2008

This is the best recipe I have found yet. I did take some of the readers advice and modified it a bit. I changed up'd some of the quantities to 2 c of noodles, 2 c of shredded cheddar, 1 t of salt and 1/2 t of pepper and 1 t of ground mustard. It was excellent! Thanks!

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 22, 2008

Excellent and very easy to make. My 11 year old son, who only likes Kraft Mac. out of the box loved it. Husband loved it as well. I am on a low carb diet so I swore I would not eat any but my will power was broken when I saw how good it looked and smelled. YUMMY!! Will make again soon.

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anythingchocolate

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Reviewed: Jul. 14, 2008

I was looking for an easy and delicious mac and cheese recipe for a bbq I was having and this was perfect. Everyone loved it! :) To make it a bit healthier I used whole wheat flour and whole wheat spiral noodles. adds more fiber and protein and still tastes great! Have made again since and will continue to!

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