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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40 users found this review helpful

Reviewer:

almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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

Reviewer:

valinutah

Cooking Level: Expert

Home Town: Glen Burnie, Maryland, USA

Living In: Midvale, Utah, USA

Reviewed: Nov. 10, 2008

Oh, this is deeeelicious! I opted out the salt, but HAD to add it at the end. I don't like swiss, blue, or parmesan cheese so I used 1 1/2 cup mexican cheese, 1 cup sharp cheddar cheese, and 1 1/2 cup Italian bend cheese. My mozzarella went bad last minute. I am totally making this for thanksgiving and I think even the pickiest will consider this a classic.

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9 users found this review helpful

Reviewer:

homesweetcookies

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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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5 users found this review helpful

Reviewer:

Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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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4 users found this review helpful

Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 13, 2008

I guess my idea of mac and cheese is differnt. I followed the recipe, which has flaws, and it turned out just so-so. With a name like Four Chese Macaroni I expected a cheesier taste. It was not at all creamy and the taste was bland.

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3 users found this review helpful

Reviewer:

LADYDUFFER

Reviewed: Oct. 8, 2008

This is Delicious..rich and creamy and o so yummy! I followed almondjoy2807's advice and didnt add salt to my roux...i never knew that curdled the cheese but always wondered why my previous mac & cheese recipe's always seemed curdled..now i know why..I instead added a bit of smoked paprika to the roux and a little extra pepper and it turned out fabulous..the smokey flavor is something our family loves and i use smoked paprika in alot of recipes that dont call for it.....i did top mine with a bit of shredded cheddar and baked it for about 20-25 mins til it was all gooey and bubbly! it was very good!!!!!!!!!!

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3 users found this review helpful

Reviewer:

bklynjoyce

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Buffalo, New York, 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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3 users found this review helpful

Reviewer:

Dr.Cook 101

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

Reviewer:

ithinkshesaid

Cooking Level: Beginning

Reviewed: Mar. 22, 2010

The recipe was good, we changed things a little, using Extra old cheddar along with mozzarella, parmesan and blue cheese. We used less blue than it called for and are glad we did as it would have been overpowering otherwise. We added bacon which added a nice flavour and next time plan to try adding some fried onions. Also followed the recommendation that the salt be omitted from the roux. It was very creamy and quite good. We baked it at the end too because we like crunchy bits :) We will use this one again.

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2 users found this review helpful