6 Reviews

Two stars as written, four with my adjustments. 1) ADD SALT. 2) Jack up the pepper a bit. I doubled, then doubled again. 3) Instead of paprika, use a teaspoon of mustard powder or a tablespoon of dijon mustard. With those changes, this was a great base mac and cheese recipe, one I'll definitely play with to make variations like buffalo chicken mac and cheese or bacon ranch.

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ColleenKelley February 21, 2014

Waste of time and money. It was super bland and had ZERO flavor. I used 1 1/2 cups of cheddar and 1/2 of Monterrey jack cheese. If I could give this recipe zero stars I would.

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Braindead_babe May 10, 2013

I thought this recipe was really good! the only thing i thought that could of been better was more cheese! overall really delicious!

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JadeCooks May 04, 2012

Brilliant base for mac-and-cheese. My girlfriend and I love it.

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corduroy_dread December 07, 2008

This is comfort food at its best. You just can't beat it on a cold night. I used cheddar cheese and we love it! Thanks for sharing, Panhandle Sam!

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Merlot February 27, 2007

I chose this for the Fall 06 PAC event. It is a good, basic mac and cheese that's easy to make. I used pre-shredded colby-jack cheese and my paprika was sweet smoked paprika. Next time I will use a little more seasoning. I served this with buffalo chicken strips, broccoli, and salad - which was a very nice combination.

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Recipe Reader October 24, 2006
Basic Baked Macaroni and Cheese