Reviewed: Jan. 24, 2012

I really liked it with a couple tweaks. It was a bit too thick on the sauce/ I added an extra 1/2 cup of milk to thin it down a little. I did not have any smoked paprika (just used the regular paprika I had) but what I did have in the fridge was smoked Gouda. I don't keep Velveeta in the house...hate the stuff...faux cheese to me....so I made mine with half American cheese (soft and creamy so it will melt nicely) and half smoked gouda (to get the smoky flavor I was missing from the non existent smoked paprika).

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Dec. 16, 2011

This is my favorite Mac N Cheese recipe other than my mother's. I have followed the directions to the letter and it was great. I have also used real bacon and it was even better. Makes a huge pot that allows me to take leftovers to work for a couple of days as well.

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Reviewer:

newheart98

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Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: Puyallup, Washington, USA

Reviewed: Jul. 28, 2010

Love it.

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Reviewer:

JWalton

Reviewed: Apr. 6, 2010

This was okay, I liked the addition of the turkey bacon. Not as smoky as I was hoping for though. I preferred the Smoky Four Cheese Macaroni Bake in terms of overall smoky flavor.

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Reviewer:

bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

Reviewed: Mar. 15, 2010

A little too "thick" for our taste. Especially the next day as leftovers.

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Reviewer:

cookin' mom

Reviewed: Mar. 9, 2010

This is AWESOME as long as you eat it while it's hot. It doesn't re-heat well, so leftovers are not very good.

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Reviewer:

Duffy13

Reviewed: Mar. 8, 2010

Wow. This is so cheesy rich, I feel guilty for giving it five stars. I feel like I shouldn't LIKE it so much! Didn't do the bacon and replaced smoked paprika with normal paprika because I didn't have any smoked on hand. It was delish. Perfectly spicy. Mmmm.

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