Reviewed: May 24, 2012

Easy to make, but had no flavor at all. Really, really bland. My 2 year old wouldn't even eat it.

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Reviewer:

mjm

Cooking Level: Expert

Reviewed: May 9, 2012

Pretty good. Very filling though with all that cheese and butter. To make matters worse I doubled that recipe and there are only 2 of us. We will be even more overweight after we eat the leftovers for 3 more meals. Next time I think I will try a different one.

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Reviewer:

barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Reviewed: May 5, 2012

Really easy mac and cheese to make, sauce seemed runny/soupy at first but turned out nice and creamy. Added flavored breadcrumbs to the top that were yummy and added flavor. I also added more cheese to the mix (about a cup more) and a little on top before cooking it! Overall the Mac and cheese was delicious and suuuuuper easy to make :) Would definitely make again! Great recipe!

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Reviewer:

Wilsonator21

Cooking Level: Intermediate

Home Town: Waterloo, Ontario, Canada

Reviewed: Apr. 11, 2012

Excellent, although I don't like Parm cheese so I don't use it. But I didn't even miss it. The thing about mac and cheese is that it is mac and cheese...simple... People expect it to be some way over the top recipe that explodes with this and that flavour, but it is simply a nice, heart warming, homey recipe that warms your tummy. Kudos for not adding so much stuff that it overwhelms the whole mac and cheese aspect!

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Reviewer:

PATTISCHOOR

Cooking Level: Expert

Reviewed: Apr. 8, 2012

it was simple and creamy and delicious. really close to the recipe i was looking for.

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Reviewer:

nsharbaoui

Reviewed: Apr. 5, 2012

My sauce was a little runny, but it baked up normal and came out delicious! I added some crumbled bacon on top for an extra bit of crunch and flavor.

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Reviewer:

mcole

Reviewed: Apr. 5, 2012

Tasted amazing, just like homemade baked mac and cheese should. I made a double recipe and it was just enough to fill a 9x13 pan about 2-3 inches deep. Despite what the other reviews say, no substitutions are necessary. I didn't have 4 cups of shredded sharp Cheddar so I ended up using a one-pound block of American, which worked fine. Other than that, I didn't make any substitutions. I was skeptical of the need to brown the breadcrumbs in butter, but I did so anyways and it was well worth the effort. FYI, the paprika is probably optional.

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Reviewer:

jrobinson

Reviewed: Apr. 3, 2012

I've made this twice now, and it is delicious. Unfortunately the second time I think I burned the roux a little beacuse it was left on the stove too long at too high of a heat before I added the milk, because in the end my cheese was like it had been melted in a microwave, not very saucy at all. It didn't even seep into the noodles when I put it on top, it just sat there! Frustrated me greatly, but it's still pretty good. But that was my own mistake, I'll just have to keep a closer eye on it next time.

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Reviewer:

Akeela_Pyro

Reviewed: Apr. 1, 2012

Omg even my pickiest child loves this mac n cheese...and they are ALL picky! So yummy, thanks!

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Reviewer:

mizmish

Reviewed: Mar. 11, 2012

The cheeses in this dish make it very rich, so I added some broccoli and left-over chicken pieces to it as well and it was nice and refreshing. I also used gluten-free pasta. If you are using gluten free pasta, only cook the pasta a minimum amount, because it gets more cooking in the oven and you don't want to overcook gluten-free pasta. I also added some garlic salt as well.

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3 users found this review helpful