Reviewed: Sep. 22, 2009

Made it last weekend. Took the advice of the many who said add at least one more cup of water. Had no liquid smoke so I used one third cup smoked sharp cheddar. It came out perfect. It does make a lot so lots of leftovers. Zap a serving size in the microwave for about 30 seconds and it comes out great! I also took the advice of a previous poster and all ingredients measured and ready to go. It happens fast!!

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steve

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Reviewed: Jul. 28, 2009

Very good! I left out the liquid smoke (didn't have any) and added 1 cup each chopped ham and frozen peas to make it a meal. Otherwise, I followed the recipe exactly. I was afraid it was going to be too thick and dry when I saw how thick the bechemel was and how goopy it became when I added all the cheese. But once it baked off, it was creamy and delicious. Also, I used freshly grated Parmesan, not the Kraft powder stuff. I will continue to use fresh-grated in the sauce, but I think in the future I'll use the powder with the bread crumbs for the topping.

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KRISTARAE

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Reviewed: Jul. 15, 2009

This recipe was great...I hosted a dinner for 8 people and EVERYONE loved it! I didn't use the onion or the cream cheese (personal preference), and instead of swiss used shredded mozzerella. Love this, will stay a keeper for this family!

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Kara

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Reviewed: May 20, 2009

This was really good...I picked it because it called for cream cheese, which I thought would help get rid of that strange "grainy" texture melted cheese sometimes gets. It worked and the recipe was yummy. I didnt have liquid smoke unfortunatley but maybe next time I will add someother type of smoky meat (bacon, sausage, etc)

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anniebb25

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

Made without the liquid smoke and tried to multiply by 4/3 to use the entire box of macaroni. Huge hit!

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runnerj

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Reviewed: Apr. 7, 2009

It's incredible! I did, like most others, add a lot more milk, and I didn't have onions, so I just added a little onion powder. I used swiss,mild cheddar, and an italian mixture along w/ a mexican mixture. I had a lot of different cheeses stored in my freezer! I'm anxious to see how my kids like it since they usually only like the boxed kind! Also, I used panko breadcrumbs and broiled for a couple of minutes @ the end to brown.

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amasongrace

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Apr. 3, 2009

good recipe. definately a keeper! I do not add the liquid smoke because I'm just not a fan of it, but it still turns out great. I've used different cheeses at different times and its really good. A good recipe to get rid of those half used bags of cheese that I seem to collect!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

OMG! I hate mac n cheese but this is a class all its own. Great! I will definatly make it again!

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Danyell

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Reviewed: Feb. 18, 2009

I had to use minced onion, swiss, mozzarella, parmesan and regular cheddar and it was still the best homemade macaroni and cheese possible!In my opinion, the liquid smoke is a must!!

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Kassie

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Edinboro, Pennsylvania, USA

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Reviewed: Feb. 16, 2009

This recipe is really good, but too time consuming. I hardly make it because it's not worth all the trouble. Plus it makes a lot and the leftovers are not very good at all.

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Adrienne

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Reviewed: Jan. 30, 2009

This is a yummy twits to my traditional mac n cheese recipe. I liked it but found it needed more milk. This time I used 4 cups of milk and no cream. Thanks for a great recipe.

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JP

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

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Reviewed: Jan. 25, 2009

This was delicious. It had a unique flavor because of the garlic, onion, smoke flavoring and dry mustard. Most macaroni and cheese dishes have pretty much the same ingredients and so, therefore, pretty much taste the same. I, too needed to add more milk or it would have been too dry.

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Marina in Utah

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Reviewed: Jan. 13, 2009

nice & cheesy, bread crumb topping did not go over well with the fam and they thought it was a bit rich. Will make again but use more milk maybe. Also needs a bit more zip I think - maybe will add some jalapeno jack next time.

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red_river_princess

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 13, 2009

Not very good. Was very dry, did not have much flavor except for too much garlic. Followed recipe exactly except for liquid smoke.

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justfine

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Reviewed: Jan. 10, 2009

I just made this today and it's absolutely delicious! I didn't add the liquid smoke because I didn't have any. I did add some crumbled bacon in it though. I shredded all the cheese beforehand which was very helpful. I did have to add a little more milk and I didn't add as much breadcrumbs as it called for. I will definitely be making this again.

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mellahella

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Reviewed: Jan. 9, 2009

If you like the smoke taste you'll love this. BEST mac and cheese I've ever had. The kiddos didn't like as much as the adults.

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danakincaid

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Reviewed: Dec. 30, 2008

Not the best I've tried. It was too pasty

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CandiRich

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This was so good. I've been trying to put together a great mac and cheese for years and this is it! THANK YOU! To the person who submitted this recipe. This is nothing like ma used to make and yes my goal it to have a better mac & cheese. So here are my tips. (I left out the breadcrumbs) 1.Follow the recipe step by step. I misread a step before my computer battery went dead and ended up adding the flour tablespoon after tablespoon after I'd added the liquid already. At the end of the day it was way thick and I added much more liquid than the recipe called for. I was afraid that it would be too much sauce for the noodles, but it turned out to be perfect. 2.I personally live an apartment and have a wacky oven. This thing gets hot fast, so I cooked the mac and cheese with foil over the top, then the last 10 minutes took the foil off so that I could achieve that dreamy brown top instead of a jagged hard one.

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nick77

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 19, 2008

The recipe is amazing! I am always making it for my family. Leftovers are great!

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cterefenko

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Reviewed: Dec. 13, 2008

My daughter's exact response to eating this was...Rolling her eyes back into her head and then saying "OH MY GOD!".

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Kim

Cooking Level: Expert

Home Town: Carmel, Indiana, USA

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Smoky Four Cheese Macaroni Bake

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