Reviewed: Sep. 6, 2011

This went together quickly and tasted good. Be sure to cook the butter/flour mixture (roux) for at least one minute to cook away the floury taste. A whisk works better here, and when adding the milk and cheese, than a spoon. I used at least twice as much cheese as called for, and used extra sharp cheese for a great cheesy taste. To compensate for the extra cheese, I should have added 1/2 cup more milk to make the final dish creamier. On top, I mixed some more grated cheddar with the buttered crumbs and this was probably the best part of the dish. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Mar. 22, 2011

I added 3x the cheese as well and also added some garlic power because I found it too powdery and like the box mac n' cheese. I also added dry Italian flavored bread crumbs for more pizazz! This recipe turned out quite nice after I made those alterations.

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Reviewer:

lbrunke

Reviewed: Feb. 4, 2011

Wow. This is amazing. I followed a reviewer's tip and used Ritz crackers as the topping and it came out delightfully.

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Reviewer:

barlessprison

Reviewed: Oct. 1, 2010

Followed recipe exactly, (except for crushed Ritz crackers as topping). I've been looking for 'the best' recipe for mac & cheese and finally found it - this one is the best! The only negative thing is IT IS RICH!! - watch out how much you eat..

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Reviewer:

Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

Reviewed: Sep. 30, 2010

I took the advice and doubled the cheese. THe mac n chz is missing something tho. I would recommend using some brocolli or tuna next time.

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Reviewer:

brilyn

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Reviewed: Sep. 29, 2010

yum! what a crowd pleaser. my kids loved this mac and cheese dish. perhaps next time I'll use whole wheat pasta.

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Reviewer:

webgina

Reviewed: Sep. 20, 2010

This was really good. I made it in a ramekin for one and it turned out excellent. I'm sure I'll make it again, probably still in ramekins for individual servings. I did double the cheese as recommended by others and didn't have any day old bread so I used the coarse homemade sourdough breadcrumbs I already had in the pantry.

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Reviewer:

archanglmr

Cooking Level: Beginning

Living In: San Jose, California, USA

Reviewed: Sep. 18, 2010

i followed the recipe as is. My daughter didn't like it. she said it tates like butter and there is no cheese. i had to add some salt to improve the flavor and will definitely change it next time for a stonger flavor cheese and less butter. all the suggestions about using cream and more cheese also make it more fatening and unhelathy.

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Reviewer:

kbajaroff

Reviewed: Aug. 12, 2010

my 1st attempt at mac & cheese and this was a great recipe. I used a bit more cheese than called for based on others' suggestions. Maybe I'll try adding some broccoli next time. Used torn baguette pieces for topping but the ritz crackers sounds like a good idea for another time. Thank you for the nice simple (and tasty) recipe! It's a keeper!

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