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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Reviewed: Nov. 30, 2008

This was excellent; however, I must say I do not understand why Liquid Smoke is considered optional for "smoky" macaroni and cheese- without it, the dish is simply plain old mac 'n cheese.

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Japancake

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 29, 2008

This dish had excellent flavor. I followed the recipe to a "T", but had to make a change. When I put in the dish to bake, it was pasty...almost dry. I poured about a cup of milk and 1/4 c of half and half into the dish and it saved it. I would make it again, but would definitely add more liquid, possibly double.

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KaraH

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Reviewed: Nov. 23, 2008

I loved this recipe ! Very tasty ! I did omit the smoke flavoring for personal reasons BUT it did not affect the wonderful taste. A good mix of cheeses. A keeper in our family.

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karenlee

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Dalworthington Gardens, Texas, USA

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Reviewed: Nov. 21, 2008

The cook, and prep time for this recipe is off. I had the whole thing done in 40 minutes. The texture is great, but the liquid smoke makes it gross. I'll make it again (sans liquid smoke).

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R. Fernandez

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Reviewed: Nov. 19, 2008

AWESOME!! I actually messed up and added the melted butter to the base and had to melt more butter for the topping so was especially fattening - but still VERY VERY good!! I will definitely make again.

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skylerspoint

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Reviewed: Oct. 25, 2008

I used Monterey Jack, Provolone, and Cheddar for this recipe. Makes a ton - cut recipe in half before making!

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Megan

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Reviewed: Oct. 20, 2008

This. Is. Awesome! I wanted to sneak some veggies in for my kids, so I cut the macaroni in half and did a 12 oz. package of cauliflower I blanched for a couple minutes. I also sauteed a couple large handfuls of matchstick carrots in with the onion and garlic. My kids aren't big on cream cheese in their macaroni, so I used 1/2 c. of sour cream, which was a nice touch, and I also added a little Frank's. Everything else I kept the same. Very, very good. You couldn't tell that there was cauliflower or carrots in it. My kids and husband inhaled it and asked for more. I will suggest that if you make this, you might want to half it unless you have a big family. This fills a large 9x13 baking dish! TIP: If you chop the cauliflower in small pieces, it unnoticable when you add it to macaroni dishes!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 18, 2008

I just finished making and eating this for the first time and am glad I did. I used rigatoni instead of macaroni and increased the milk to 2 cups (and still a little dry, though better dry than soupy in my book).

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Jirish

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2008

Easy and tasty mac n cheese. I followed the recipe as written, but used penne b/c I did not have elbow macaroni. I loved the idea of using liquid smoke!

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belle

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2008

This was a big hit. I will add more milk next time. It turned out pretty dry.

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Nicole

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Reviewed: Aug. 4, 2008

Good, but i suggest switching the chedder with the swiss

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dhornet32

Cooking Level: Beginning

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Reviewed: Jul. 31, 2008

Pure comfort food! I made this for a side dish to BBQ chicken last night. Instead of using liquid smoke though, I diced up a chunk of double smoked hardwood bacon and sauteed it with the onions and garlic. OMG!!! I too needed to add a bit more milk because it was so thick. Awesome "adult" mac & chz! Thanks for sharing!

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4EVERTHEMAN4EVERAFAN

Cooking Level: Expert

Home Town: Lantana, Florida, USA

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Reviewed: Jul. 1, 2008

This was SOOO good!!! I followed the recipe pretty much except that I didn't have Swiss, so I used a "fiesta" mix of shredded cheese (Monterey Jack, Asiago, etc.), and I didn't top it with breadcrumbs. I've never had mac and cheese with liquid smoke, but it was absolutely delicious, and I love the flavor it added. I'll definitely be making this again!

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athena1970

Cooking Level: Expert

Home Town: Huntington, West Virginia, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 29, 2008

I love this recipe! I didn't use the smoke flavoring though, instead I bought smoked sharp cheddar cheese and it was GREAT! Kids loved it and so did the hubby. I am going to make this mac & cheese for our 4th of july party!

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Greta

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Reviewed: May 21, 2008

I followed this recipe. It came out WAY to dry and I had to add ALOT more milk. The flavor was just OK.

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MrsSarkela

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Reviewed: May 18, 2008

This recipe was only ok for me, but my husband loved it so it got 4 stars. I really liked the addition of the liquid smoke. The texture left a little to be desired for me, a little too thick. Worth a shot if you are looking for something a little different.

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Andrea

Cooking Level: Intermediate

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Reviewed: May 16, 2008

Some wise advice when making this recipe would be to make sure you have all your ingredients out and all your cheeses shredded before beginning,because you need to stir the flour mixture continuously. This recipe does not take long to prepare, and the sauce is very rich, with all the cheeses. Also, the liquid smoke is a necessary ingredient for the smokey flavor this recipe is intending to deliver. Although I feel this is a delightful tasting dish, I enjoy traditional mac & cheese a bit better. Sometimes a shot of liquid smoke to regular mac & cheese lends a great flavor. But I enjoyed the experience of trying the different cheeses in this recipe, such as the swiss, which I had never used in a mac & cheese recipe. All said and done, I would make this again for a change of pace. Thanks for sharing!

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