Unlike the previous reviewer I do not claim to be an expert cook; however, the mac and cheese recipe I've made for the last 30 years is very similar to this and I've never had a complaint. The only thing(s) I do differently in this recipe (it's really just a matter of preference) are; when melting butter for roux I add a small chopped onion and cook until translucent, then add an equal amount of flour. I also increase both the amount of milk and choice of cheese(s) to two cups. Sometimes I add a can of drained stewed tomatoes to the mac and cheese prior to topping with bread crumbs. I would not suggest that you cover your mac and cheese while cooking. You won't get that brown, crusty topping that is my favorite part!! ;) I have never had issue with my cheese(s) separating. You should add your cheese only when pot is removed from heat source. Cheddar cheese has a high oil content and will become grainy and oily and separate if cooked at too high a heat. Great recipe....thanks so much for sharing!

Reviewed On: Oct. 16, 2011

This was very good. I changed slightly, based on preference. I added cheddar to the sauce and added one package of thawed, well drained spinach along with the kielbasa! Thanks for the fabulous recipe!!

Reviewed On: Jun. 18, 2011

I made this tonight with skin on thighs (family preference) and added some mushrooms and black olives! Thanks for sharing. Great recipe that you can change up to suit your preference.

Reviewed On: May 19, 2011