Reviewed: May 16, 2012

I doubled the recipe and used 4 cups cheese and no processed products and it turned out perfect I won't look for anyother recipe for mac and cheese recipe EVER

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Reviewer:

BloomofSparks

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Apr. 30, 2012

As mentioned before, this recipe is a great base! I added about a teaspoon of both garlic powder and onion powder and some Worcestershire sauce to the cheese sauce. I baked it at 400 degrees for 20 minutes and it came out bubbly and delicious! My picky 5 year old loved this! I will definitely make this again!

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Reviewer:

PaleiT

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Merced, California, USA

Reviewed: Apr. 4, 2012

Really tasty! I think next time I'll use less cheese and add a little more milk because the texture ended up really thick and alomst sticky. But I gave it 4 stars based on the flavors. I did add some seasonings, red pepper flakes and garlic salt, and also some Italian breadcrumbs to the top. Besides that I followed it exactly. Really good, but next time I know I can make it better. Thanks!

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Reviewer:

timwsherry

Reviewed: Mar. 31, 2012

The overall flavor of the mac and cheese was good, however I found it to be quite dry upon baking. I would have enjoyed it better prior to baking. I added some extra seasonings such as onion powder, black pepper, and salt. I also used Mexican cheese and Kraft and velveeta singles to make the sauce since I did not have the velveeta block.

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Reviewer:

Krislic84

Cooking Level: Intermediate

Living In: Macomb, Michigan, USA

Reviewed: Mar. 24, 2012

PERFECTO! DOUBLED the RECIPE USED BLUE BONNET (OUT OF BUTTER) USED LACTOSE FREE MILK (OUT OF REGULAR MILK) ADDED A SHAKE OF SALT, PEPPER AND GARLIC POWDER USED 1/2 PROCESSED CHEESE AND MOZZARELLA (RAN OUT OF PROCESSED CHEESE) TOPPED WITH ITALIAN BREAD CRUMBS YUM! DELICIOSO! MY KIDS LOVED IT. thank you :-)

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