Reviewed: May 17, 2012

This was just awful! Had no flavor, very bland, like eating cardboard. I make a much better one, will stick to an old classic.

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Reviewer:

bcornette

Reviewed: May 16, 2012

I have been searching for a good mac and cheese recipe since I left the States and can't find Velveeta cheese where I am now living. This recipe was too cumbersome and time comsuming to make, and it did not taste very cheesy like mac and cheese made with Velveeta.

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Reviewer:

kim

Reviewed: May 10, 2012

I've been looking for a good mac and cheese recipe for a long time, and watched the accompanying video. I followed his advice and used 1 cup smoked gouda cheese to replace 1 cup of the shredded cheddar. I also added 1/2 cup grated parmesan cheese. Wow! It is wonderful! My family ate it up. I have a new favorite! I also only used 12 oz. of macaroni, to make the finished product a little looser. Watch the video!! It has some great tips in it.

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Reviewer:

Mary F

Cooking Level: Intermediate

Home Town: Alton, Illinois, USA

Living In: Fleming Island, Florida, USA

Reviewed: May 9, 2012

This is a great recipe! I used 12 oz of elbow noodles and it was a perfect consistency. Next time I will omit the thyme because it was a little over powering but other than that it was delicious!

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Reviewer:

elisha

Reviewed: May 7, 2012

I will tell you this is the BEST mac and cheese i have ever had! my husband and kids are so picky with this kind of thing and they had a third helping. the only modification i made was decreasing the pasta by about 2 oz as someone suggested to have a creamier sauce-i will be making this one again for sure-i have allready given it to two people to try!

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Reviewer:

Holly

Cooking Level: Expert

Home Town: Douglas, Massachusetts, USA

Reviewed: May 6, 2012

I followed they recipe to the "T", it turned out beautiful and very creamy but, I did not care for the taste all. If I make it again I will definitely leave out the thyme and probably the nutmeg. I am rating it a three as it was a fairly easy recipe to make and except for the taste turned out OK.

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Reviewer:

Devina

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Reviewed: May 5, 2012

This recipe is great as is but even better as a jumping off point for more creative mac and cheese endeavors. As long as you stick with around 3 cups of cheese, you can play around with as many varieties as you like. I've been known to add in a cup or 2 of fontina, muenster, or spicy buffalo cheddar... it always comes out great! For those who like their mac and cheese on the gooey side (and who doesn't?), try making this recipe with a box of whole wheat barilla (whatever shape you like), which is less than 16 ounces.

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Reviewer:

Stephanie Crane

Cooking Level: Intermediate

Reviewed: May 5, 2012

I think this serves as a good base recipe, but I made several adjustments. Firstly I only used 12 oz of pasta. I omitted the cayenne, white pepper and nutmeg. The seasonings I used were a pinch of thyme, 1 T of chili powder, 1 T of garlic powder, dash of oregeno, 1 1/2 t of salt, a pinch of black pepper, and 1 t of red pepper flakes. I also used 4 c of milk, 1/2 c butter, and 4 c of cheese. With the breadcrumbs at the end, I used 1 c of breadcrumbs and 3 T of butter. I also added 2 pieces of crumbled bacon to the mix at the end before baking. The finished product came out well, but I think if I had not added the extra milk, cheese, and butter it would have been very dry. I may even add a little more next time. Hope this helps!

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Reviewer:

Hannah

Cooking Level: Intermediate

Reviewed: May 4, 2012

the topping was *spot* on! really very good, i just personally would like 2 large eggs mixed in before baking. very good.

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Reviewer:

christierella

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Reviewed: Apr. 30, 2012

I tried this recipe on my daughter son-in-law and granddaughter. it was a HUGE success. My granddaughter is 10 years old, had 3 helpings. Needless to say, there were no left-overs. thanks.

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