Homemade Mac and Cheese
This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.
This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.
I had to try this recipe ever since I read the rating critizing it for being loaded with "fat" ie CHEESE... Duh, that's what Mac and cheese is about!! I made it with large elbow macaroni so the sauce got all inside the pasta... thru in an extra 1/2 inch slice of Velveeta and some white pepper, and jazzed up the crumbs by mixing the crumbs, melted butter, paprika, onion powder, salt & pepper and then sprinkling over the top. Very good "old-home" taste!!Read More
I agree that a dash of dry mustard is missing from this recipe. Also, if you realllly want a rich taste, try substituting half of the milk with evaporated milk. The evaporated milk gives Mac & Cheese an amazingly rich & creamy taste. Other than those two things, it's pretty good!Read More
I had to try this recipe ever since I read the rating critizing it for being loaded with "fat" ie CHEESE... Duh, that's what Mac and cheese is about!! I made it with large elbow macaroni so the sauce got all inside the pasta... thru in an extra 1/2 inch slice of Velveeta and some white pepper, and jazzed up the crumbs by mixing the crumbs, melted butter, paprika, onion powder, salt & pepper and then sprinkling over the top. Very good "old-home" taste!!
I agree that a dash of dry mustard is missing from this recipe. Also, if you realllly want a rich taste, try substituting half of the milk with evaporated milk. The evaporated milk gives Mac & Cheese an amazingly rich & creamy taste. Other than those two things, it's pretty good!
Very good! Everybody went back for seconds. The youngest male in the house (age 21) insisted on taking a bowl to go while his girlfriend took him to buy a couch (LOL!). The parmesan cheese made the consistency ever so slightly grainy and I might skip this ingredient next time.
This is an amazing base recipe. I boiled the noodles in 1:1 chicken broth and water, added ham and used only one cup of cheddar and added a cup of mozzerella. Wounderful!
This recipe is delicious! If you are wondering what 8 oz. of elbow macaroni should be in cups, it is 1 3/4 cups. Also, bake it in an 8 x 8 glass pan. It fits perfectly. I mixed the bread crumbs with melted butter and spread it on top of the mac and cheese and it browned in the oven. This is now one of our family favorites.
When I made the sauce, it looked like more than what I'd need. But, it bakes up firm and creamy. I made a couple tweaks though - I added about a cup more cheese than what it called for. I also used a mixture of marble cheddar, colby, monterrey jack and parmesan. It still needs something though - maybe some pepper and worchester sauce in the sauce. Crumbled bacon would be yummy too. Will probably make again.
This turned out a little wierd for me. I make my mom's mac and cheese recipe all the time, and that one is very creamy, even after being baked. This one was creamy until I baked it. It seemed to firm up in the oven a lot, almost dry out a little. I didn't like it at first, but ended up liking it more as I ate it, and had a second helping. ;) I really liked the bread crumbs on top. (I used Panko bread crumbs). Like other reviewers said, it is a little bland, and I even added hot sauce, worchestire sauce, chili powder, garlic powder, garlic powder and spicy brown mustard. It does call for a lot of milk; maybe it needs a little more cheese? All in all, it was easy to make and satisfying, just not spectacular. Would have given it three stars, but my babies loved it!
This was really great. I used Barilla Campanelle pasta and it was superb, I think the different shape and texture helped differentiate it from other mac and cheese.
"This Mac and Chese is EVIL!!!" At least that was all I could hear my girlfriend mumbling between big bites. I took the advise of other reviewers and used a can of evaporated milk in place of some of the milk. The cheese melts nicely and thickens wonderfully. I also used rotini pasta instead of elbow noodles because it holds the cheese sauce better. For you new cooks...you have to heat the flour to a high enough temperature for the thickening process to work...just don't boil it. Don't make this too often, its deadly!
The keys to this recipe are to make the roux very slowly so that it does not get lumpy, and don't worry about how liquid the sauce seems - it firms up nicely in the oven. I used only 1 cup milk, and used 1 cup evaporated milk, 1/2 cup sour cream, and 1/2 cup half & half, which I think helped with the runniness. I added 1/2 cup of gorgonzola to this recipe to give it an extra kick, and think I might add even more next time. I also added a little worceister and mustard powder to the sauce, and think I might add more next time. This was a very easy recipe to make!
This is a great basic recipe for mac and cheese. I followed other suggestions by using 1/2 cup of milk, 1 3/4 cup of evaporated milk (didn't have enough for a full 2 cups), 1/2 cup of sour cream. I also followed the advice of others taking my time when making the cheese sauce. My cheese sauce came out perfect. I used sharp cheddar, asiago, and colby jack. I used about 2 cups of each kind of cheese. My sauce came out thick because of the amount of cheese I used but I don't mind because I love cheese. I also added salt, pepper, garlic powder, and mustard for seasoning. I made this for a pot luck at work and got lots of compliments. This recipe is a keeper!
I don't get this recipe at all? It has a "full bag of cheese," but it is so "BLAND!" It tasted like homemade milk, noodles, and breadcrumbs. I tried to salvage it by scraping off some of the hefty bread crumbs, which ended up being way too much, and adding a different more flavorful cheese and re-baking. But, it was no luck. It stayed equally as bland but, it only became more grainy. I guess the creamy goodness from mac n cheese comes from good sauce basics. I really wanted to like this, as the picture with the topping looked so good! I was not sure how to modify it though? I hate to rate recipes this low, but unfortunately it was a big waste of ingredients, with all of the cheese, as it ended up getting tossed out.
using canned evaporated milk instead of "regular" milk makes all the difference.... keeps the dish from separating. Creamier, silkier----
If you find it bland, here are some suggestions from other readers. Make sure you liberally salt your macaroni water. Use evaporated milk and 1/2 C sour cream. added plenty of black pepper, about 1/2 tsp. of dry mustard, 1/2 onion, chopped and sauteed, a dash of worstershire sauce Some also added 1/2 block of cream cheese, 1 cup of mozzarella with very sharp cheese. Cook crispy bacon mixed with crushed croutons instead of bread crumbs or Ritz crackers.
this is by far the best mac and cheese recipe i have ever encountered! the roux made the sauce so thick and cheesy without the "floury" taste. I didn't have elbow macaroni so i used the spirals (i find they catch the sauce better. i also added chicken, which i cut up, seasoned with salt and pepper, pan-fried it in olive oil until browned. i mixed the chicken in with the noodles before pouring the sauce. oh, also, try toasting the breadcrumbs (just as the recipe says) in the same pan you cook the chicken in! the leftover browned chicken bits adds soooo much flavor. Major hit with my roommate and my boyfriend!!!
There huge error in this recipe... Or perhaps typo? It should not be 8oz of pasta, but 16 oz. This yields 8 servings. That would take care of most of the "soupy" complaints. As for the bland complaints it's a simple fix. The recipe calls for "sharp cheddar cheese" much more flavor than mild. Another good hint is to always salt you pasta water (should taste like sea water). With that said, this recipe was awesome. The simplicity of it makes it flexible. To excite the palate a bit more I've started adding onion power, paprika, and cumin to the cheese sauce. I also added baccon alot of parsley; mainly for color. The breadcrumbs are my favorite part of this dish. I did find that they were a bit soggy. I've altered this part only by adding them the last 10 minutes of cooking. Thank you so much for this recipe. My cheese loving family appreciates it.
This was not what I wanted! I was disapointed with this one. It was bland and my family left the table hungry! If anyone knows a good cheesy mac & cheese recipe please let me know!
I loved this recipe but doctored it to my tasting. Instead of 3 cups of milk, I used two cups, plus 1/2 cup of sour cream and 1/2 cup of half-n-half. Instead of the 1/2 grated parmesan cheese, I used 1 cup of Monterey Jack, plus I sprinkled grated parmesan into the mix. I used two dashes of mustard powder to give it an extra kick, and also added a cup of ham to make the meal complete! Instead of bread-crumbs, I substituted croutons, maybe 1/4 cup. Delicious--I'll definitely make it again!
I made this for Thanksgiving and it got rave reviews. This is the best mac & cheese recipe I've ever made, better than my grandma's :). Like others said, I was afraid that the liquid wouldn't cook down but it ended up being so creamy and delish! Thanks for the recipe.
I made this as a side with Christmas dinner so the kids would have something to eat and I think the adults enjoyed it even more! I give it 4 stars as rated because of the changes I made according to reviews. I doubled the macaroni and cheddar cheese, yet kept the same amount of milk, buter and flour and it came out perfect. The Parmesan and paprika sprinkled on top really made it out of this world, and I also added a heaping tablespoon of Dijon mustard (as all other mac and cheese recipes i've loved have always used mustard). This ones going in my recipe book!
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!
I was very disappointed in this. The sauce was not creamy or really cheesy and the breadcrumbs overpowered the taste (though to be honest, there wasn't much taste on the noodles itself). I'm going to look for another recipe that will be a bit creamier and definitely much cheesier.
I did not care for this recipe !! I'm sorry to be so blunt but I followed the recipes every detail!! Right now I have 19 people in my house eating, and I'm writing this review because I think it's that bad! DO NOT USE THIS RECIPE!!!
Delicious. Though, I want to add my bit about the sauce. I read reviews that said the sauce was a bit runny before baking, but still freaked out when I had a pot full of essentially milk soup. The sauce thickens in the oven. Truly. Promise.
I made this for dinner tonight, it was my first attempt at homemade Mac and Cheese, usually it's my husband that makes it from scratch. I didn't use the bread crumbs, but I did top it with the paprika. We thought this was very good. I used sharp cheddar cheese, mild cheddar cheese and fresh parmesan cheese, which came out to a little more cheese than the recipe called for. My husband said I can make the Mac and Cheese from now on! Thanks for sharing.
The best macaroni and cheese ever made or tasted! It’s not too runny or soupy at all and makes great leftovers (not that it lasts that long in my house). I used Vermont sarp ceddar and Parmesan. I really liked the taste the white chesses created. I can’t stand the kind of macaroni from a box that reminds me of cafeteria food. This recipe is unmistakably baked and homemade. Anyone who says they don’t like macaroni and cheese has never tried this recipe. When I lost the recipe I knew I could enjoy any other kind so I went searching for it on this site. This one is definitely going in my personal recipe book.
I think this recipe is pretty good. There were some people on here that thought it was too bland. My suggestion is to use sharp cheddar. The sharper the better. I used a mixture of New York White Sharp Cheddar and just regular Sharp Cheddar. Make sure you salt the sauce before putting it into your pan. It was delicious. The bread crumbs added a lot of flavor. My husband and I gobbled it up! For those of you who thought it was too lumpy: you have to whisk the flour and butter together. Continue to whisk while you SLOWLY add the milk. It came out perfect for me. I will make this in the future!
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!
loved this recipe, doubled it with no problems. however, it may have turned out better due to the following changes I made: only 1/2 cup of milk, with 2 cups of evaporated milk and 1/2 cup sour cream for a creamier texture. added a clove of garlic, 1 diced sauteed onion and some spices to the sauce as the recipe seemed sort of bland with just the milk, roux and cheeses. and for the topping I used crushed croutons browned in butter. this is a very quick and simple recipe that I will turn to again! but I definitely recommend adding something a little extra to your sauce if you want something a little more tasty. and the croutons turned out a lot crunchier on top than the baked breadcrumbs.
I used 2 cups macaroni and half the milk because everyone said it was too runny, but I didn't have that problem. The problem was the taste. It needs salt, and the parmesan makes it too grainy. Very bad recipe.
Easy to make, but had no flavor at all. Really, really bland. My 2 year old wouldn't even eat it.
this was lacking something the flavor was very bland and it turned out dry, I followed the recipe as it was, my kids did not like it at all we had to have some thing else, maybe if you added some garlic or more cheese...
I made this last night for dinner, and it was aweful, the sauce never thickened and it had no flavor.
Delicious! This is definitely what you call comfort food! I made a few changes: I added plenty of black pepper, about 1/4 tsp. of dry mustard, 1/2 onion, chopped and sauteed, a dash of worsterhire sauce and one large tomato, diced. I substituted Kasseri cheese for the parmesan. My family loved it and i brought leftovers to work and everyone wants the recipe! Thanks a bunch!
I am a "mac and cheese-aholic"!! It is one of my favorite "comfort" foods. However, this recipe will be deleted from my recipe box as soon as I finish this review. I have never been a fan of cheddar cheese cooked in any dish. It is too greasy, too stringy, and never melts smoothly. I hate to sound so negative about this, but I was extremely disappointed with the results of the recipe. I guess I'll go back to the old stand by...mac and velveeta cheese!!
My husband and I had one helping each and didn't like it. We are not picky eaters but this had no flavor and a wierd texture because of the bread crumbs. We had to throw away the rest of the dish.
Tasty, and your picky kids will eat it too. This is an incredibly fattening and high-calorie dish, so I think the serving size should be smaller. This recipe serves about 6 in my family. I cut down the milk to 2.5 cups, and it was plenty creamy. Added a bit of garlic powder and some pepper, too, for some needed flavor. My recommendation: bake this first for 25 minutes without the bread crumb topping. Take it out of the oven and mix it up, allowing the extra liquid to evaporate. Then, sprinkle on the bread crumb topping and bake for another 5-7 minutes.
This is an excellent base recipe. I've used it "as is" for small children (read: picky), but always alter it for "the rest of us". I use whatever I 1) have on hand to throw in or 2) what works well with the entree I'm serving. I've used evrything from tabasco sauce to swiss cheese in this and toasted rye bread crumbs to potato chips on it: it's all good. **A good recipe to have "Tweens" make, as it's pretty easy & fun.
Well I just made this and it has a good taste, I didn't use the parmesan, as I know it can make it grainy. I used the evaporated milk from another review and this is the MAJOR problem I had. I cooked the 8oz. of pasta(I weighed it out! I didn't just use 1 8oz. cup of macaroni) and thought wow this isn't very much macaroni for all this sauce! So I made the sauce and sure enough I had a whole pot of sauce and this little bit of macaroni....why does it only say 8oz if there's so much sauce??? So right now I pretty much have a bowl of macaroni soup in the oven!!!! I will make it again as the taste is good and the topping but I will double or even triple the pasta as that is definitely not enough! Did anyone else run into this problem???
I think the reason so many members thought this was bland was because it has way too much milk! I agree with the member named Sweetjam...this is enough cheese sauce for a pound of pasta! I also agree to add salt and pepper. I had a problem with clumping and I don't know why! I omitted the breadcrumbs and baking step. I added chopped green onions on top for more flavor. I think if I try this again, I would use 1/2 the milk and make it hot before adding it to the cheese mixture.
Unblievably tasteless, and the crumbs on the top are unnecessary.
What's the buisness with this I made two attempts and it came out all curdled in the end I threw away both batches. I used whole milk real cheese I even took the pot off the stove before poring the milk. I used low heat always stirred I even called my mom in for help and are stumped. Has any one had the same experience with this recipe? The ingredients were fresh from the store I don't understand.
This is a great recipe! My boyfriend lamented for days when the leftovers were finished. The only changes I made were to add fresh broccoli in the middle and more seasoning to the cheese sauce. I blanched the broccoli and set aside while I prepared the rest of the meal, I poured half the macaroni in the baking dish, sprinkled a layer of shredded cheddar, then broccoli, another sprinkle of cheddar, the rest of the macaroni, then poured the cheese sauce slowly over the the whole thing. The sauce is thin but it baked up to mix through out. To the cheese sauce I added some cayenne and chili powder, a little salt and pepper and some mustard powder.
Not for true foodies. Too bland & tasteless even with many of the recommended modifications. This recipe is for those who think that mac & cheese normally comes out of a box.
Turned out good and creamy with patience cooking the sauce, continued stirring and cooking a little longer than you think to make sure the flour really is done so it won't turn out grainy. I doubled the recipe, and used 5 cups of extra sharp cheddar instead of 4. Also, I didn't have parmesan so used a cup of a shredded cheese mix of mozzerella, romano, asiago, and parmesan. I spiced it up with some worcestershire sauce, garlic powder, and dry mustard. Everyone raved about it!
Three stars because it is incredibly easy to make [I followed the recipe to the letter], but I couldn't give it more stars for two reasons. First, it is bland. Bland, bland, bland and bland. It definitely needs some added zing - even salt and pepper would have help. Next time I will definitely add spices. Also, I really didn't like the texture of the parmesan cheese after I served it. All the cheese melted wonderfully and the sauce was great but once served it was a bit grainy. I didn't like it. Next time I will use all cheddar. I, too, found the person who gave it one star for the fat and calories to be hysterical. What do you expect? It's pasta and cheese. heehee Definitely try this recipe but doctor it up to give it some taste.
I did not Love this. I thought it was on the bland side and there was not alot of taste. I had to use alot of salt. I was hoping for something more cheesier.
Horribly Boring. Very bland no taste. Will never use this recipie again.
I've been trying to find the best Mac & Cheese recipe for my husband who loves homemade mac and cheese. He says this one tops all others. I've made at least 10 different recipes. Just a note, the thing that made this recipe so yummy was using a 9x13 pan so that the topping was more evenly spread, plus the bottom was golden brown and a little harder than the middle, adding TONS of awesome flavor!
Great mac & cheese! I used 2 cups cheddar and one cup shredded monterey jack. I forgot the paprika but I put in a little dry mustard, garlic powder & onion powder. I used breadcrumbs on the top and sprinkled oregano over that. Very tasty!
I offered to my little boy that I'd make him ANY treat he wanted if he hurried through his chores Saturday morning, I was expecting cookies, cupcakes or bars, but he asked for "real mac n cheese, not from a box!" "Umm, OK." So I popped onto my handy allrecipes app, and once again you pulled through for me! I was really worried because every time I'd ever had homemade mac it was at a buffet with way over cooked noodles, or when a family member made it, it was just dried up noodles with melted and dried cheese, with milk literally poured over the top of it. Needless to say I was pretty nervous. I didn't have Parmesan, or cheddar, just some Colby and Jack, and I didn't have bread or bread crumbs, but I went ahead with the modified recipe, buddy was charging through his chores! I doubled the recipe and baked it in a glass 9x13 casserole. I made sure to cook the noodles al dente, when I popped it into the oven my son finished his chores and pouted looking at the empty pot, he'd though he'd missed out, but he was thrilled to see it baking away in the oven. We had a big sit down lunch, all 5 of us, and everyone filled their bellies while ohhing and awwing about the yummy pasta. There was plenty left for dinner, so I mixed it with the left over California mix steamed veggies, and there was dinner! Success! Thanks Allrecipes!
I doubled the serving size from 4 to 8. Eight servings call for 6 cups of milk, I only used 4 cups and didn't have any problems with the consistency. I also added 1/2 block of cream cheese, 1 cup of mozzarella, and tablespoon of mayo. I added salt and onion powder to the pasta before combining the sauce with it.
This was terrible! i followed the recipe word by word. My husband wound up adding more cheese and spiced up the dis which was very bland. I would rather have Mac n Cheese out of the box anyday!
If you thought this dish was too bland or just bad in general, you either: A) did something wrong or B) are making something different than the rest of us. It was epic.
I didn't top with breadcrumbs and I thought it needed a little salt. It set well though, probably too well so I might have had a little too much pasta in there. I may try adding peas and bacon next time.
Really great old-fashion mac and cheese.
This recipe is bland and needs something added to it to make it not so boring. Also, the bread crumbs on top are just disgusting after you bake it, there is too much and they are mushy and slimy, even my 2 year old wouldn't eat it. If you dare make this, I would add some seasoning to it, reduce the milk, add more cheese and DO NOT use at least that many bread crumbs.
Very bland, was highly disappointed!
This was a really good recipie but i have to admitt i made changes because i didn't have bread crumbs so i used ritz crackers i didn't have chedder cheese so i used colby montery jack blend and american and it came out real good next time i will use chedder the texture was really good i omitted paprika cause i forgot all in all very good recipie.
This is a really yummy recipe, and whether you use Velveeta or cheddar is simply a personal preference. I use extra-sharp cheddar, omit the breadcrumbs, and put onion powder in the sauce. Also use more cheddar, shredded, on the top, and sprinkle paprika over all. I make a thinner roux because it does thicken up while baking.
Delish! I used a blend of cheddar, marble with garlic and Parmesan cheeses for the sauce. Instead of bread crumbs (we didn't have any on hand), used crushed Ritz crackers and I added a dash of herbs de Provence to the "bread crumb" topping. So easy!
This family favorite could be spiced up a bit by adding dried mustard powder to taste like my Grandmother used to do. I would suggest 1/2 teaspoon to start. You will greatly enjoy the added piquancy.
TERRIBLE! This is truly a zero star recipe. The bread crumbs were awful. I don't know what the problem is/was but will never make this again.
Obviously,"everything in moderation" is the rule of thumb for dishes like this, and a lot of others. Having said that, this is comfort food at it's best. The only thing I changed is to use half sharp cheddar and half velveeta, which makes and keeps it more creamy. And also added a little red pepper for a hint of warmth. Good down home recipe.
This was an awesome recipe, but like most people I added about 2 1/2 cup of cheese, instead of only 2 cups. I found that 1/2 of bread crumbs was too much, so next time I'm not going to add so much. Great leftovers!!
I tend to choose my recipes based on reviews, so I really don't like when people give a negative review then go on to state all the ways in which they deviated from the original recipe. Well, this time, that's me. As I tasted as I went, I had no choice but to make some adjustments. It ended up being decent, but only because I changed a) the amount of milk and butter b) cooking time and most importantly, to the cheese sauce, I added lots of black pepper, salt, cayenne, dry mustard and garlic. Or in other words, flavor.
not very creamy came out lumpy
This was very bland tasting, gritty texture, even the kids didn't like it. You need to add at least another 8oz of mac to use all the sauce it makes. We won't be making this again.
After reading the scores of negative reviews, I decided to make it myself. The recipe instructions are vague, incomplete. The recipe offers no tips or tricks to make this Mac and Cheese turn out. Sauce was brown, not yellow or white, cheese was "grainy". Everyone on here that is saying how creamy and delicious it turned out is just not telling the whole story. The author of this recipe should be banned from Allrecipes.com for life!
We love this! Use shredded parm cheese not the powder. Use panko bread crumbs
This is the best Mac and Cheese recipe I've found. It can be a little time consuming while making the roux and melting the cheese, but the results are astounding. I've made this several times and it's become a family favorite.
I did not care for this recipe.
Best home made mac and cheese I've had! Made a couple of adjustments - I added some ground mustard, Worschtershire sauce and additional paprika for kick, as well as a package of Hormel bacon bits. Next time I make it, I will cut the butter/bread crumb mixture in half...it was too much on the top. Also, I would not cook the pasta completely up front - the noodles absorb a lot of the sauce and get just a little mushier than I like.
I was looking for a recipe that doesn't require a fake cheese sauce and I stumbled across this one. I think it is a good basic recipe that will allow you to experiment. I made a few changes. For starters I only used 2 cups of milk, I like my mac and cheese not so creamy, and I used a blend of Sharp Cheddar cheese and Montery Jack. I added some garlic powder, onion powder, salt & pepper and parsley. Instead of elbow macaroni I used whole wheat rotini for some extra bite. I also layered some turkey pepporoni in the center which made it even more delicious and added some more flavor. I really like the idea of adding the toasted bread crumbs on top, I usually would put parmesan cheese on top and place it in the broiler for a crunch topping, but this is much better. Melting the cheeses before mixing it with the pasta is the key to success for this dish. I definitely will be making this again. Yummy!!!!
Terrible. Will Not be making this again
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.
This recipe was bland and not very cheesy. I won't make it again!
The texture came out good and it looked really tasty, but this recipe was way too bland for my taste. I won't be trying it again.
This recipe turns out great if you follow the directions.
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.
without taste!!! I didn't like it ..
This recipe was just the thing to impress my boss, who loved the old-fashioned flavor. I did add the ground mustard, and mixed a few different cheeses for added flavor. I also substituted heavy cream for about a third of the milk, and it really added to the rich taste. Thank you!
Editable yes, but very bland. The only tip from the recipe I actually liked was adding paparika to the topping mixture. Otherwise, I suggest following the advice of others. #1 Either don't bother making it or #2 chance the recipe entirely by adding more cheese, ETC.
We loved this mac and cheese, and believe me, my 3 year old is a regular old conisseur when it comes to macaroni and cheese. We did add some dry mustard, salt and pepper to the roux, and added a little extra shredded cheddar. We topped it with seasoned breadcrumbs. Yummy!
Very easy! First time I ever made homemade mac and cheese! This mac and cheese was really good and really easy to make! You can mix different kinds of shredded cheeses together (I did) And was real yummy! I ALSO Made my own bread crumbs out of very small pieces of bread since i didnt have a can of bread crumbs sitting around. And I think it turned out better than it would of with regular bread crumbs on top! :)
i had to make an account to rant about how BAD this recipe is. disregard ANY reviews that rate this more than 1 star. this is the most bland mac and cheese i had ever tasted, it tastes like plain pasta. i would much rather eat frozen mac and cheese from a box than this any day. i am embarrassed to have made this to say the least. i hope my review saves at least one person from disappoint.
Double this recipe if you have teenage boys; all gone within 24 hours. The boys are requesting that I make it again.
I love homemade mac n cheese and I think my standards are pretty high. Our family really enjoyed this. It was excellent the 2nd day. I came back to get the recipe because I am making it again. It was nice and creamy, not gritty. Just kept my temp real low the whole time of making the sauce. Because we like a little more spice I did add fresh minced sauteed garlic and onion. A little tabasco helped too.
this was the best mac and cheese I've had. I used some of the other suggestions. I doubled the receipe used 4 cups of evaporated milk and 2 cups of milk, tablespoon of onion powder,teas of dry mustard dash of pepper and garlic salt. yum!!
This is a great, tasty recipe! I've made it twice now and we love it. *It does make a lot of sauce so I went ahead and used a pound of elbow macaroni the second time and it was perfect!
no flavor at all, very bland will not ever make again!
I made two casserole dishes of this wonderful mac & cheese. I did add some Velveeta cheese to make it cheesier. I have four kids & they all loved it!
This was very delicious. As other reviewers mentioned, I added some minced garlic to the cheese sauce and a little bit of salt and pepper so it would not be so bland. Also, don’t worry about the sauce being thin; it definitely thickens after you take it out of the oven. After I added the pasta and cheese sauce in baking pan I sprinkled grated cheddar cheese on top and pieces of bacon, then toped with panko bread crumbs....it was really tasty, when it came out of the oven!
Delicious mac and cheese. My boyfriend was like what is making it so fluffy and it's good. Was good to make the mac and cheese different and using flour. Will be using this recipe again. Thanks.
I thought it was ok. Made as written. I've had better... not sure that I will make again.
fast and easy, although is lacking in flavor this recipe is a great starter just need to experiment with more ingredients, when I made this recepie I didn't use the 1/4 cup of butter it call for, I don't think is necessary, also added some sea salt and pepper for extra flavor,
Very good! I actually altered the recipe a little: I use Mexican Four Cheese instead of the Cheddar and Parmesan. I also add about 3 cloves of finely chopped garlic to the mix and only use about 1-1.5 cups of milk instead of 3 because I don't like it too creamy. For the top i just sprinkle the cheese and bread crumbs instead of melting more butter etc. Very delicious! Oh and don't forget the salt!