Reviewed: Oct. 2, 2012

My husband loved it but I didn't find the cheese combination strong enough. Melted the cheeses in the white sauce and mixed in the macaroni. Added buttered bread crumbs to the top. Not bad but wouldn't make again.

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Reviewer:

Honey Bunny

Cooking Level: Expert

Reviewed: Oct. 2, 2012

Great recipe. Reminds me of a recipe I made as a new bride that I fond in the Better Home and Garden cookbook. That one called for onion as well, but I left it out because to me, onion and macaroni and cheese do not go together. JMHO. Otherwise, great recipe.

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Reviewer:

GlendaR

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

Reviewed: Oct. 2, 2012

Fantastic recipe. I added one teaspoon powdered mustard and for the cheese I use Gruyere, white Vermont cheddar and jarlsberg. Italian seasoned panko mixed with butter on top then in oven 350 for 20-30 minutes

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Reviewer:

BabeBennet

Reviewed: Oct. 1, 2012

This was a hit. Did not have Swiss so used additional cheddar. Skipped the onion because of children eating it. Will make again. No need for additional salt if using the processed cheese food. That will add all the salt you need. Very easy and tasty recipe.

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Reviewer:

MARY DOMAZ

Reviewed: Oct. 1, 2012

This is a time-honored recipe in my family. I like to add broccoli and/or cauliflower florets to the bottom layer from time to time.

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psharmon

Reviewed: Oct. 1, 2012

This was okay, i make my own quite often, and normally what i do is when i cook the butter and flour together i generally add velveeta to that until it all melts into a cheese sauce. Then i mix the shredded cheese and the noodles together, and pour the cheese sauce over it as a binder. It seems to work a bit better than this recipe, and is super cheesy

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Reviewer:

emily

Reviewed: Oct. 1, 2012

Very good basic Mac and Cheese recipe but was wondering what the forth cheese was! The title said use 4 cheeses but only 3 in the recipe. The change I made was to crumble one link of Chorizo sausage into the cream sauce.

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Reviewer:

Fred Gasperson

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Reviewed: Oct. 1, 2012

excellent comfort food. I don't have access to processed cheese so just used more of what is on hand. My tweak in order to make it like mom is to add crumbled fried southern style sausage. yummy. lots of fresh pepper on top. I actually use Toulouse sausage these days due to no JimmyD at the local supermarket.French twist on an American crowd pleaser

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Reviewer:

sansan

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Oct. 1, 2012

I grew up on this type of mac 'n cheese (have never been a fan of the box type). What I do while the macaroni is cooking is to chop up the onion, tomatoes and a couple rashers of bacon. Fry the bacon until crispy, remove from pan and discard the bacon fat, then with a little bit of coconut oil I fry the onion until translucent and then add the skinned tomatoes and the bacon. Then make up the dish as per Jayde's recipe. This is so yummy and guests keep coming back for more.

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Melly-Moo

Home Town: Montague, Prince Edward Island, Canada

Reviewed: Sep. 26, 2012

I've been making this for years! However I take out the swiss and use a mixture of velveeta, mild cheddar, and vermont extra sharp cheddar cheese. In the white sauce I also add a dash of powdered mustard and a dashof worchester sauce. Excellent!!

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8 users found this review helpful