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.
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.
I thought this recipe was really good! the only thing i thought that could of been better was more cheese! overall really delicious!
Brilliant base for mac-and-cheese. My girlfriend and I love it.
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!
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.