Reviewed: Jul. 3, 2008

I took the advice of another reviewer and used a 4 cheese blend-we don't like processed cheese-have made it 3 times, and every time is a hit.

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LUVS2BAKE

Cooking Level: Expert

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Reviewed: Jun. 26, 2008

Loved it! Did add a bit of ground red pepper and mustard. Next time also would add a touch of garlic powder. Creamy texture, delicious flavor!

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heidiorr

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Reviewed: Jun. 19, 2008

I used this recipe to make a mega batch for my girls birthday. I made it ahead and then poured it in 1 hughe Alufoil pan. I loved it but missed a little zip. I thought it was better than the box brand, although my kids prefer the box. I'll definitely will make this again. It works really well if you need to make cook ahead meal and assemble them into family size portions, store it in the freezer and bake it from frozen. Thanks a bunch. Yummi.

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Schwabengirl

Cooking Level: Expert

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Jun. 18, 2008

This is DELICIOUS!!! EASY and nummy!!! I was babysitting a friend's kids and all 6 of the kids (mine and hers) LOVED this!! I added just a tad more cheddar and Velveeta, but great recipe!!!

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KMCL1994

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Reviewed: Jun. 16, 2008

My 14 year old son had a blast making this recipe. He prepared it exactly as it appears & my family devoured it! Yum!

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Undead_Bohemian

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Reviewed: Jun. 15, 2008

I think this used to be called 'Down Home Macaroni and Cheese' on this site. At any rate, we love it! I made it for my husband for Fathers Day....he loves this stuff! I double the topping. Yum.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 12, 2008

Great for large quantities: 50 servings for Church.

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suziq

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Reviewed: Jun. 11, 2008

I've been having such a hard time finding a good homemade mac and cheese recipe. After making this a couple times a tweaked it a little bit. I did like 2 1/2 tbsp of flour because we didn't really like the gritty taste, I added 1/8 tsp of ground mustard I also added about 4 or 5 slices of American cheese as well as Velveeta cheese and then I added some parmesan cheese to the bread crumbs for the topping as well. Also added more cheddar cheese. Its very cheesy but you don't get the gritty taste of the flour and its very creamy. The leftovers tasted even better!

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Smith's Wife

Cooking Level: Expert

Home Town: Kingston, Illinois, USA

Living In: Beaufort, South Carolina, USA

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Reviewed: Jun. 7, 2008

Fantastic recipe! My family has been searching for a 5 star mac and cheese recipe and this is it. We've tried many others but this beet all of them by a mile. We did end up adding some extra cheese.... yum.

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fonseca351

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Reviewed: May 31, 2008

Very Good. My 3 year old son loved it. I added an extra cup of cheese - I used old cheese - and garlic powder to the cheese sauce. I also used 2 cups of macaroni instead of 1.5.

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Mary

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Reviewed: May 20, 2008

I love this recipe. I used a cup of chedar cheese and 2 oz of mild mexican Velveeta (that's what I had on hand). I also used crushed ritz as the topping because I had them and it's fantastic. i just finished a bowl and went back for seconds.

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Melissa Campbell

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Reviewed: May 12, 2008

wow!!!!!!!!! a keeper this is fantastic, my family loves it, after trying countless recipes of mac and cheese this one is the best. thank you so much.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Apr. 24, 2008

i have used many mac and cheese recipes. i wanted a "down home" southern style mac and cheese with the basic flavors of a really good mac and cheese. this recipe delivers. it was soooo good. i received many compliments. the texture and creaminess were wonderful. I made this for a family cookout. i quadrupled the recipe to make sure i had enough. the mac and cheese went in no time! it was really good. a definite winner.

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michelle t

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Reviewed: Mar. 2, 2008

This was so good. However, I did alter the recipe some. I used about 3 cups of uncooked noodles (I used up the remainders of several different kinds of pasta). I then doubled the butter and flour mixture. I also added 8oz of Velveeta, and no cheddar. Added a little dry mustard and a little cayenne pepper. Once the noodles were cooked, I added thawed frozen broccoli and 2 cups of leftover baked ham that I cubed. I divided the mixtures between a 1-1/2 qt casserole dish and a Gladware 8x8 baking/freezer container. This left me with enough food for at least 3 meals! You gotta love home cooked meals in the freezer for quick week night dinners!

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LYNNIETHEPOOH2

Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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Reviewed: Feb. 21, 2008

This is my favorite mac & cheese. I make it every Thanksgiving and Christmas. I do add more cheese and also a little more milk to make it creamier.

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GDEEZY

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

I'm a mac and cheese snob and am very picky because I had a grandmother who made the world's best. I haven't ever been able to replicate hers, but this is pretty close. I made this Thanksgiving and it was a huge hit.

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kellyrw123

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Reviewed: Jan. 24, 2008

I add dried mustard to this and it is perfect

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sallyt

Cooking Level: Expert

Home Town: Concord, Ohio, USA

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Reviewed: Jan. 21, 2008

We really enjoyed this recipe, when making mac n cheese out of a box I usually throw in a pound of browned hamburger, and a cup of peas. So I tried it with this recipe and it was awesome, it made it a whole meal verses just a side dish. thanks for the great recipe.

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Kelly Marie Kracht

Cooking Level: Intermediate

Living In: Edgerton, Minnesota, USA

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Reviewed: Dec. 24, 2007

This is a great recipe. I modified it a bit. I added twice the amt of Velveeta and deleted the bread crumbs and instead topped it w/shredded cheese. Turned out fabulous!!

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