Reviewed: Apr. 11, 2009

so cheesy, and so yummy

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Rebecca

Cooking Level: Intermediate

Home Town: Lawrenceville, Georgia, USA

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Mar. 7, 2009

I'm giving this a four because of the nice cheesy flavour. Beware! this recipe serves eight! Large pots are a must.

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Lorin

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Lethbridge, Alberta, Canada

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Reviewed: Oct. 25, 2008

This recipe was huge! it made alot! but it was very tasty and filling and something different! the only thing i would add would be salt or some kind of salty seasoning! it was alittle bland but good!!

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april8204

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Reviewed: Jul. 30, 2008

Think broccoli cheese soup and substitute noodles for the broccoli then bake. Not enough flavor for me. I didn't use American cheese, instead I used part mozzarella and part cheddar.

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kiss the cook

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Reviewed: Jun. 22, 2006

nice recipe. i'd leave out the tomatoes,tho'.own personal preference. i'll use this again and again. thanks.

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caprice

Cooking Level: Professional

Living In: Hutchinson, Kansas, USA

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Reviewed: Dec. 14, 2005

It was delicious after I made some changes. I used Fusili instead of macaroni. I only used 1 and 1/2 c flour, a 1/4 c oil, and 2 cups of cream. I used chicken broth as needed to make a smooth sauce. I also added about a cup of shredded Mexican cheeses. I used a 14 ounce can of diced tomatoes, undrained. I didn't use any bread crumbs. I think I just stumbled upon my best mac and cheese yet!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 26, 2005

Way too much milk! I didn't even use half the cheese sauce (froze it for another time). Next time I will use less milk, no flour, and no oil. Otherwise it was perfect. ;)

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Bri7fam

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Reviewed: Oct. 9, 2005

I have mixed feelings about this one. It's ok. I didn't add the tomatoes. I think it has a heavy flour taste and not much of a cheese taste. I didnt have a sauce pan big enough to make the cheese mixture, and I didn't add as much milk as called for. I used about 3 cups. I really liked the consistency though. It was creamy, but just did't have enough cheese flavor. I will try this again with less flour, probably a cup and a half and add more cheese, probably some sharp cheddar.

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Lindsey

Cooking Level: Intermediate

Home Town: Blissfield, Michigan, USA

Living In: Dewitt, Michigan, USA

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Reviewed: Apr. 11, 2005

Left out the tomatoes and bread crumbs. Also, I didn't use that much milk. My mother used to make this and never added the oil.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 18, 2004

Very good. I used 1/2 sharp cheddar and 1/2 Velveeta, also used Rotel tomatoes.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 12, 2000

I would rate this 10 stars if I could. This is the real deal ... REAl simple, REAL easy , and REAL good! My family is picky about mac& cheese ( usually they want a specific frozen brand and they can tell if it's not that) But the PREFER this recipe! I don't add the tomato and bread crumbs

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