Reviewed: Nov. 18, 2009

I subbed mild cheddar cheese for the American cheese, added some grated romano cheese to the bread crumb topping and baked at 400F for 25 minutes. The hubs (born and raised in the South) loved this mac & cheese recipe! It wasn't overly creamy, but that's probably because I used cheddar instead of American. Easy to make, just the right amount of seasoning and very cheesy/filling. Do not alter the ratio of cheese::noodles, it comes out perfect after baking! Update: this is fantastic reheated the next day.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 22, 2009

I made this for the first time as a potluck dish for a family gathering. I made two batches, one followed the recipe exactly, the other I used a blend of various cheeses, some processed and some natural. Both were raved about. I think its a win-win recipe. Definitely open to moderations. Thanks Mouse!

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Oct. 18, 2009

This is a good starter recipe. I was craving pepperjack mac n cheese, and I wanted a different recipe than my usual. My only complaint with the recipe for sure is it needs to be cooked uncovered for 5 - 10 minutes to crisp up the bread crumbs. I ended up using 1 cup of pepper jack, 1 cup of a Mexican cheese blend, and a can of evaporated milk instead of 2 cups milk. Turned out very cheesy and spicy!

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HayLo09

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: Oct. 14, 2009

We loved it! Everyone had extra helpings and it is easy to make. I used 2 cups of shredded cheddar cheese instead of the Velveeta but otherwise I followed the recipe.

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tammyg

Home Town: Albuquerque, New Mexico, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 11, 2009

Hands down...the best m-n-c recipe EVER! So So creamy with excellent flavor! I added some onion and garlic as well and used 1C of milk & 1C of half n half & 2 cups of Macaroni. Put some parm cheese in with the breadcrumbs as well. It's a keeper!

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Deb

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Reviewed: Oct. 4, 2009

My 12-year old daughter gives this recipe a 5+++ stars. She and my husband thoroughly enjoyed this macaroni and cheese which is a relief to me since this is the 4th or 5th recipe I have tried. My only change was to add more pasta and less bread crumbs. This recipe is a KEEPER!! Thanks Mouse!

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luvthekitchen1

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 29, 2009

Yum. I took the advice of others and increased the amount of macaroni by 1/2 cup, although I used medium shells instead of elbows. Also, I used cracker crumbs instead of seasoned breadcrumbs. With those changes, this recipe is outstanding! It's my new favorite mac and cheese regular.

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JoAnn32789

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Sep. 29, 2009

Very good. I changed the American cheese to sharp cheddar and it was yummy. I agree that I would not change the pasta quanity either, keep as recipe says.

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CDUB

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

I tried this recipe for the first time to entertain friends and they loved it. I followed it exactly. Now I have a great homemade mac and cheese dish. I didn't change a thing to the recipe. Thank you for this great dish!!!

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PrintshopPaula

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Reviewed: Sep. 21, 2009

This is one of the best mac and cheese recipes, and I've tried a bunch of them. I've made this several times while adjusting the recipe and I have one word of warning...don't increase the mustard! And I haven't been able to get it really creamy without the velveeta.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Sep. 20, 2009

Perhaps it's because I couldn't find American cheese and had to substitute a mozza/cheddar blend, but it had the Kraft Dinner taste to me. Too much velveta and needed a lot of salt and pepper. Sorry didn't work for me.

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Butters

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 18, 2009

I've made this several times now. Since it's a little saucier than other recipes it really freezes well. I do sub the American cheese with cheddar and omit the bread crumbs as per my family's preference. Thank you so much for sharing!

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Sep. 15, 2009

I have been preparing this recipe, completely as written for over a year. This is one of my vegetarian daughter's favorite recipes, as well as my brawny weight-lifting son. Everyone in my family loves this and calls it the best Mac and Cheese recipe ever. I think it works better for adults than kids, who favor the boxed variety.

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Vickie Wood

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Reviewed: Sep. 15, 2009

My kids love home baked macaroni and cheese. I tried switching this up a bit after making it as stated...still used Velveeta but added shredded Monterey Jack as the second cheese. It blends well with the Velveeta taste and still stays creamy. I also have since omitted the flour. I don't think you need it. I use skim milk & 2% Velveeta to help on the fat content. Although, comfort food, such as mac and cheese, is not usually low fat!

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lkj

Cooking Level: Expert

Home Town: Rochester, Michigan, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Sep. 14, 2009

This was just ok for us. Even my 8 year old complained multiple times about it being too cheesy. That's pretty amazing for a cheese crazed kid. I found it to be almost the consistency of paste but maybe that's because I listened to the reviews that said to add more macaroni.

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Aug. 31, 2009

Husband's own words were, "Now, this is the way macaroni and cheese is supposed to taste." Kids inhaled it. I thought this was very similar to how Mom made macaroni and cheese when we still got gov'ment cheese AND very close to KFC macaroni and cheese. I did use sharp cheddar in place of the shredded American, only because I didn't have any. I made no other changes. I'll make this again, just for them. Wasn't my favorite mac and cheese recipe but it was theirs. NOTE: You'll be tempted to make more macaroni when you combine the partially cooked macaroni and sauce, DON'T. It'll firm up and soak up some of the cheese when it bakes. Trust me.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 28, 2009

This was OK. It's only slightly better than DAIZYX69's recipe for Four Cheese Macaroni (IMHO). I actually think the baking step was the deal breaker for me... this would be excellent if the macaroni were cooked completely and then tossed with about half the amount of sauce - right off the stove. Preparation method was a nonissue for my fiance; he prefers "gourmet" macaroni (i.e. made with fancy cheeses such as gruyere, gouda, etc.). We are on a budget, so he'll have to wait until I am employed again for that kind of splurge! Another disappiontment was the lack of flavor. I didn't even notice the mustard. I've made a mac and cheese recipe in the past that called for too much mustard, but with this recipe, it was non existent (go figure!). Overall, this is nothing to write home about and certainly not the best macaroni and cheese I've ever had. My search for the perfect recipe must continue! Served with fresh garlic bread and steamed broccoli/cauliflower, this was a comforting meal on this rainy, dreary day. Thanks for sharing, Mouse :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Aug. 18, 2009

A little dry. We loved it though, especially with wheat germ on top instead of bread crumbs.

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HOUSETOPVIEW

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Reviewed: Aug. 12, 2009

Very good mac and cheese recipe, I can't say the best but it was right up there with the best. I give it 4 instead of 5 stars because after it sits a bit, the cheese becomes not as smooth.

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