Reviewed: May 25, 2011

this is the best mac and cheese i've ever had!

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Reviewer:

AbbyA

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Prairie Du Sac, Wisconsin, USA

Reviewed: Mar. 27, 2011

Was not a huge fan too much cheese which made it taste really greasy and fattening

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Reviewer:

shane6997227

Reviewed: Mar. 6, 2011

This was YUUUMMMMY!! I made it with different pasta, and it didn't turn out to be enough, so I had to bake it in a smaller pan, but it was SO GOOD. Both my husband and I wanted to eat the entire batch (if we could fit that much in our tummmie). :)

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Reviewer:

thegoodpotato

Reviewed: Feb. 25, 2011

I made some changes/omissions to this. I used a low carb pasta, low carb baking mix for the flour, soy milk. I omitted the Tabasco because I don't like spicy, and I didn't use the Worcestershire sauce because I didn't have any. And for the top crust I did not use the bread crumbs, just the cheese. I was kind of weary about it at first because the cheese sauce didn't look too appetizing. However the end result was pretty good. Will probably make this again.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Feb. 19, 2011

I am a huge fan of mac and cheese with breadcrumbs; so, I was psyched to try this new-to-me recipe. It was very bland and the bit of flavor it did have was just not appealing to me. Not even sure how to doctor this one to make it more to my taste.

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Reviewer:

Georgia Cyn

Reviewed: Feb. 8, 2011

Too dry! Liked the crust thou, Added some garlic and pepper to the crust and some more real good parmesan cheese too. Would make again but would make more sauce and add some mike to the ratio.

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Reviewer:

mendomama

Cooking Level: Expert

Home Town: Mendocino, California, USA

Reviewed: Feb. 3, 2011

I made this a few nights ago. My husband thought it was awesome. I did switch the 1/2 of the cheddar cheese with velveeta. I also sliced polish sausage and mixed with it and had some peas and carrots on the side. I will make it again.

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Reviewer:

CMITCH4382

Reviewed: Oct. 27, 2010

Loved it! Left out the breadcrumbs and put extra cheese inside. It was perfect! Thanks!

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Reviewer:

casper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mableton, Georgia, USA

Reviewed: Oct. 7, 2010

The sauce was really tasty and I loved the crunch from the breadcrumb topping. However, there was too much breadcrumb and the sauce wasn't creamy enough. I would add more milk and way downsize the amount of breadcrumbs. I skipped the onions, but added onion and garlic powders, and it turned out really well.

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Reviewer:

KMQ

Living In: Thunder Bay, Ontario, Canada

Reviewed: Jul. 25, 2010

I made this last night for me and my boyfriend. I made half the amount of the recipe, and I used a blend of cheddar and mozzarella, but other than that I followed the recipe exactly. I enjoyed it but I found it a little bit bland and I thought there was too much of the breadcrumbs. My boyfriend on the other hand really liked it, and he is a very picky eater (I was surprised he ate it seeing as how it wasn’t Kraft dinner). I would definitely make it again but I think I would use a stronger cheese then I did. I would also maybe try adding in peas or something to add another texture and flavour to it.

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