Reviewed: Mar. 13, 2013

I've made the recipe "as is" and then changed it the 2nd time I made it. I would only use Sharp Cheddar now in place of the cheddar cheese. It gives more flavor, bite to the cheese. American is fine, and Parmesan adds a nice zip. The seasonings, as stated, are a MUST! Especially the mustard powder. Without the correct seasonings, this recipe would be bland...so please use the seasonings and taste as you go to see if more is required. Also, if it still turns out bland, then your seasonings are too old!! Buy new spices at least every year!

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4 users found this review helpful

Reviewer:

Trishwall

Reviewed: Mar. 13, 2013

Sounds fantastic,but, unfortunately it is not in the heart healthy category! There must be lots of alternatives that taste just as good without all the fat? Keep up the good work!

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2 users found this review helpful

Reviewer:

cardiochef

Reviewed: Feb. 13, 2013

Made this several times already, but Raves still go on!! Family LOVES this recipe!! Only change I needed to make was to eliminate the cayenne..just for the "fam's" personal preference. It's creamy & delicious as is..but I like to throw in abt. 1/3 cup of sour cream..just to creamy it up more.

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6 users found this review helpful

Reviewer:

Sue

Reviewed: Feb. 11, 2013

I got rave reviews from my husband and guests. I used monteray jack and a taco cheese blend because thats what I had on hand. Tasted great. Thanks.

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4 users found this review helpful

Reviewer:

carlasue

Reviewed: Dec. 16, 2012

Halved the recipe to make one 9X13 in pan. Very good, but will use more cheddar than American cheese next time.

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15 users found this review helpful

Reviewer:

JMDSMOM

Cooking Level: Expert

Reviewed: Dec. 16, 2012

I made this exactly as posted here. My biggest problem with this recipe is that it is bland. I believe Mac N Cheese needs to have a sharp cheddar bite, even if it's only like Stouffers. I would try to use all sharp cheddar, maybe add Parmesan or Asiago and lose the milk or most of it but consider using the liquid from the boiled pasta. Lastly, the potato chip topping was good but you'd better eat all of it right out of the oven. If you don't and then put the leftovers covered in the fridge for a day and then reheat. I thought twice about this too when first making this recipe. Have you ever put a potato chip in the refrigerator and eaten it the next day? Not good.

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21 users found this review helpful

Reviewer:

slap yo momma

Reviewed: Dec. 15, 2012

Delicious! I used the cheese I had on hand (Italian blend plus some cheddar and american - it was tasty). Though I forgot to add the worcestershire sauce, the cayenne pepper gave it some delicious zip. I added crumbled crispy bacon to the topping. It is the best mac and cheese I have ever had.

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14 users found this review helpful

Reviewer:

Deborah

Reviewed: Dec. 14, 2012

Fantastic! We added spinach to make a bit healthier, and the kids loved it. We also did crackers instead of potato chips, and we substituted basil & oregano instead of onion power & mustard power. We'll definitely do it again!

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5 users found this review helpful

Reviewer:

ESA

Reviewed: Dec. 7, 2012

The recipe calls for Worcestershire sauce but doesn't mention it in the instructions.

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8 users found this review helpful

Reviewer:

Greg N

Reviewed: Dec. 6, 2012

Sooo great! I made it last night for dinner. My friends were minutes away from devouring the entire pan. I added a few things here and there according to my own personal tastes. My only question is where does the worcestershire sauce come in? Did I miss it in the instructions?

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4 users found this review helpful