Reviewed: Apr. 14, 2012

Outstanding flavor and texture. Snowing outside this is comforting and affordable.

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Reviewer:

Bobbye

Reviewed: Mar. 1, 2012

Weirdly enough, this is almost the exact recipe I've always been using for our Mac & Cheese casserole! So I chucked the leftover rarebit in with some cooked fusili and made a casserole out of it. Yummy - presentation value is low since it looks just like a yellow 'splat' on bread!

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Reviewer:

StarbugHayley

Reviewed: Feb. 11, 2012

I made this exactly as the recipe stated, but it was clearly too thick. To thin it to the proper consistency, I increased the beer to 1 cup. It was perfect, just as I remember from years ago! Thank you for submitting this recipe - I am sure it will become a family favorite!

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Reviewer:

atishler

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Reviewed: Jan. 28, 2012

Pretty yummy! My mom has made this all the time and mine didn't come out as quite as hers does but it was yummy for the first time. It took me two times to make it because I used beer but it was a darker beer and it tasted way to beery. So I started over omitting the beer completely and replaced a dash of soy sauce instead of worcheister (sp) sauce. I think next time I will make sure to have the worscheister sauce and do it the same way without the beer since I have a daughter that I wanted to enjoy it as well. Give it a try and adjust to your needs!

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Reviewer:

brittany5863

Reviewed: Jan. 12, 2012

I didn't have any beer so I used 1/4c white wine and the rest milk. Delicious! We love over toast or as a dip for veges (like fondu).

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Reviewer:

Carolyn

Reviewed: Dec. 21, 2011

Big hit! I used garlic toast to spread the sauce on and broccoli goes well with it too! My picky 5 yo gobbled it up, as did the other two.

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Reviewer:

Amycooks

Reviewed: Nov. 8, 2011

Superb!! The only difference from this recipe is the tabasco sauce in which I switched out to 1/4 tsp of HQ cayenne pepper-so good and great comfort food!! Made this for my birthday dish and my dd loved it!! This dish is also great as appetizer just for dipping breads (warm app), fruits, crackers, veggies, served as fondue. We like it as a main dish, dipping our toasts into it! YUM!

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Reviewer:

WickedCreations

Cooking Level: Expert

Living In: Olmsted Falls, Ohio, USA

Reviewed: Aug. 31, 2011

I grew up eating this made with all milk and yellow mustard. I wanted to try this to see how different it would come out. Although I thought it was a good recipe, I think it would have been better without the beer, or maybe a lighter type. I used a toasted nut lager, which I thought would be good. My husband and I agreed it ended up tasting overpoweringly like beer. I also ended up adding about a teaspoon of yellow mustard which made it slightly better. It's good, but I think we just prefer it without the beer and more mustard.

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Reviewer:

APRILFRAZIER

Cooking Level: Expert

Home Town: Madison, Ohio, USA

Living In: Willowick, Ohio, USA

Reviewed: Jun. 7, 2011

It was good but if i made it again I would only use 1 tbsp of flour and maybe a 1/4 cup of beer.

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Reviewer:

honeybee375

Cooking Level: Intermediate

Living In: High Level, Alberta, Canada

Reviewed: Feb. 17, 2011

If you don't have beer, don't make this recipe. It's not the same without it! This was a great recipe. The better the cheese you use, the better it tastes. Use a nice aged sharp cheddar, it makes all the difference.

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