Four-Cheese Macaroni Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 16, 2008
I had never made homemade macaroni and cheese before that wasn't baked, so I was a bit worried that I'd mess it up somehow. I pretty much followed the recipe, except just used cheddar cheese that I had on hand, and it turned out great! Very cheesy and creamy, and had a great taste! I think that if it's too bland for you, just add a few spices and test it until it's right. I simply used salt and pepper, and I was happy with the results.
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Photo by Heather

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Atlanta, Georgia, USA

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Reviewed: May 10, 2008
I made this recipe, but with some much-needed modifications. Most important to note is DO NOT ADD SALT TO THE ROUX!! It will make the cheese curdle! Any and every time I have ever made homemade mac and cheese, if I added even a drop of salt to the sauce, it has curdled and then doesn't adhere to the noodles, and this recipe was no exception. If you want to add salt, add it when you serve it. In place of the salt, I added some paprika to the roux, and upped the pepper a lot, and that gave it some kick. I also found the amount of sauce to noodles was too much. I would recommend cutting it to 2 or 2 1/2 cups. I also baked mine for approximately 20 mins at 400, and I think it helped thicken the sauce and give it more flavor. The flavor of the sauce was really unique, but the cooking method needs some improvement. My verdict: quite tasty, but the cooking process definitely needs some modifying.
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Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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Reviewed: Apr. 18, 2008
Very yummy! I did add a pinch of Mrs. Dash to add a little flavor, otherwise this was great as is. The amount of blue cheese was perfect. My whole family enjoyed this. It is an elegant take on Mac n' Cheese.
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Photo by cjscott

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 23, 2008
I really liked this recipe, and I would make it again. I loved the flavor--the amount of blue cheese was just right. I also thought that the recipe seemed like it had too much cheese, but that too was just right. I substituted part of the milk with soy milk to make it less rich. The only reason I didn't rate it higher is that it seemed like it needed an additional spice or something--just something to give it a bit more kick, because it has a mellow flavor. I will try experimenting with that when I make it again.
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Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 13, 2008
I've made this recipe twice now and it's come out very nicely. The only change I make is I don't boil the flour and butter roux two minutes...or even one. I do boil once the milk is added. Good eating! Thank you so much!
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10 users found this review helpful

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Cooking Level: Expert

Home Town: Glen Burnie, Maryland, USA
Living In: Salt Lake City, Utah, USA
Reviewed: Oct. 21, 2007
I MADE THIS RECIPE FOR ALL OF MY COLLEGE FRIENDS AND THEY LOVED IT. IT HAS A VERY UNIQUE TASTE THAT MAKES IT UNFORGETABLE!!!:)
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Reviewed: Dec. 9, 2006
really good, really simple. we tried it with what we had on hand, which was sharp cheddar, muenster, and parmesan. mmm, very good!
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3 users found this review helpful

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Cooking Level: Beginning

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