Reviewed: Nov. 26, 2009

This was a very good recipe! It was probably my favorite mac and cheese recipe that I've tried. I did make a couple of changes. I used gluten free macaroni because of food allergies and it worked great. I followed the same cooking instructions with the rice pasta and it worked great. I also used colby cheese instead of the mild and sharp cheddar cheeses. Neither of these changes will alter the taste much so I feel like I got a good sense for the recipe. It was very very good. I'm not a fan of the creamy processed mac & cheese recipes, I like the old fashioned kind and this is a good old fashioned recipe. Great flavor, great recipe. The only change I would make is to reduce the amount of mustard in the recipe. It gives it a great kick, but was a little too strong. Maybe a little less than a tbsp. I will definitely make this one again! I got lots of compliments!

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KRISTEN-RENEE

Cooking Level: Intermediate

Home Town: Crawfordsville, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 15, 2009

I made as directed but only used half the mustard that was called for, and the mustard taste was still overpowering. Sorry, but I did not like it and will not make it again.

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Lori-Lu

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Very good but 2 tablespoons is too much mustard for me. I only used one and it was still too much. Next time I will also use 1 tsp. Also, I added no salt (just salted the the water for the elbows) and it was good. Teaspoon of salt would be too much for my taste.

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THEWYNNS

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Reviewed: Nov. 7, 2009

I loved this. I used mini penne pasta, only about 1/4 tsp black pepper, and a healthy squeeze of mustard (maybe a tbsp). I let it sit before serving...about 20 minutes, and I thought it was fabulous.

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Nov. 5, 2009

Nice and creamy, let it set up before digging in will be making this again thanks for recipe.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Oct. 28, 2009

I made a recipe and a half of this. Instead of doubling the macaroni, I added chopped turkey ham and sauteed onion, garlic, shredded carrots and red/yellow peppers. (I wanted to make this an all-in-one dinner as well as getting some more vegetables into my men.) I also used dijon instead of yellow mustard. I took another reviewers advice and cooked the cheese sauce seperately while the noodles were boiling, warming the milk before adding the cheeses. The Velveeta gave it a good creaminess, though I thought it was a little too process-cheese tasting. I'd like to try this again with a little less Velveeta and without the eggs as I felt they were unnecessary.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 25, 2009

I made this for a Halloween themed potluck today. To make it "scary", I cut slices of white cheddar into an eye shape and put a slice of pepperoni and a slice of olive on each piece of cheese to make eyeballs. It turned out really cute! As for the recipe, I used half of the mustard per the other reviews, but my fiance still thought it tasted too mustardy. The texture was a little bit scrambled eggy, which a friend of ours didn't like, but it didn't bother me. Oh and I had no problem with it being soupy. All in all, we enjoyed the recipe, but I don't know if I'll make it again. The quest for a perfect baked mac and cheese continues!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 20, 2009

Loved the flavor of this dish. Perhaps the mustard and seasoned salt? My husband wants a creamier sauce though. Wondering if I could just leave out the eggs. On a quest for the perfect mac and cheese. Ok-made this a second time and left out the eggs and added more milk. Tasted the same to me. Still not creamy, but the flavor is really good.

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Paula

Cooking Level: Expert

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Reviewed: Oct. 14, 2009

This was soooo good. I doubled the recipe for a birthday party with many adults and kids and they all loved it. I added a touch of onion powder as well. I also made the mistake of adding all the cheese into the pasta and not reserving any for the top. I then added colby/mont. jack cheese to the top cause that it all I had around and it made it just perfect! Not soupy at all, just the perfect consistency. I have been asked to bring it to another gathering this next weekend!

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Michelle

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Reviewed: Oct. 14, 2009

This was fabulous! Definitely not 'diet friendly' but on a cool Fall evening... perfect!

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Bobbie

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Reviewed: Sep. 15, 2009

Great recipe I used 1 table spoon sweet mustard and melted the velveeta in a dish with a little milk in the microwave came out great

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BERSERKER

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Reviewed: Aug. 22, 2009

I like this recipe; not expensive to make and very tasty. My grocery store carries shredded Velveeta so I use this and I don't melt it like the recipe says. I just toss it with the rest of the cheeses. As for everyone's concern for the mustard, I do not feel it is overpowering at all. It adds a nice taste; if you are hesitant, just cut it back to 1 tablespoon of mustard. My son's football team likes this as a side dish at the night before pasta meal.

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OFFTHEVINE

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Reviewed: Aug. 17, 2009

My daughter's favorite. I've tried several mac n cheese recipes but this is the one that everyone likes the best. I didn't add the mustard though, but will try next time a make it.

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KAHLUAKIZZES

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Reviewed: Aug. 14, 2009

I made this last night. Since I'm a beginner, I didn't change anything. I baked it until the cheese started to brown and it was absolutely deliscious. My wife gave it an A+.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Reviewed: Jul. 28, 2009

This turned out fantastic! I added chicken strips and broccoli to this dish. I also used penne instead of the elbow noodles. It was not runny at all, after reading the reviews i did let it sit for about 15 min before serving and it turned out perfect. I also did not add the mustard per review. Overall this was a very good dish and i would recomend anyone looking for a good Mac and cheese recipe to use this one!

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BonRepas

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 4, 2009

This recipe did not work for me. I followed it exactly with the exception of using 1 kind of chedder. It was more like a egg casserole with noodles and cheese. The flavor was not bad but it looked curdled because of the eggs. I'm giving 3 stars for ok flavor.

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CookinCrystal

Cooking Level: Expert

Home Town: Atlanta, Illinois, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Jun. 11, 2009

I did not think this recipe was very good. It came out dry and not very cheesy.

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amybeckstedt

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Reviewed: May 25, 2009

Not very creamy.

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Angie S.

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: May 16, 2009

Made this today. All I could taste was the Velveeta. Yuk. I really was looking forward to this recipe. It makes a whole lot. I really hate giving bad reviews,and if you like Velveeta, you will love this, but Velveeta is a cheese "food". Thanks anyway, but I will keep looking. I will keep looking, thanks anyway.

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Sally

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: May 12, 2009

This is HANDS DOWN the BEST mac and cheese recipe i have ever come across and/or made. I have tried soo many from this site and others and have never been satisfied with the end result. I have been making this recipe for over a year now and every time i share it with people they are blown away. Make sure to follow the recipe as its written as far as cooking it goes..otherwise it wont come out as delish. It may seem a little "soupy" but once its cooked and sits for a bit before serving its absolutely PERFECT!! Thanks for sharing! :)

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JLABADENS

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