7 Reviews

This is good -- used more cheese than called for (can't have too much cheese!). Used shredded cheese instead of cubed just because that is what I had and it worked great -- melted nicely.

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iewe July 17, 2008

This mac and cheese has good flavour. I used whole wheat pasta and followed the recipe as written. For some reason the cubed cheese didn't melt into the casserole, even the next day when I reheated it. The cheese stayed as little cheese chunks throughout. Next time I think I'll add the cheese to the milk mixture so as to make a cheese sauce before adding it to the cooked pasta.

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Dreamer in Ontario March 25, 2008

so so good (i omitted the breadcrumbs and it was still delicious) i did everything fat free (milk, cheese, etc.) and did extra calclium enriched noodles. Super healthy and wayy better than the boxed version!

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catercow January 10, 2008

Pretty good, it was my first time making homemade macaroni and cheese so I have nothing to compare it to, but this tasted pretty good and was easy to make. The milk took longer to thinken up than the recipe said.

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hungry4more March 27, 2007

Nothing like a hot casserole dish full of comforting mac & cheese when the temperature is negative digits. Thanks Redsie for a wonderful dinner. Simple to make and the taste is great. (4 cups of elbows is a 1 lb box LOL)

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Kim127 January 27, 2007

This is great mac and cheese. Easy to make. I used butter instead of margarine. I added the 1 tsp dijon mustard we all like the taste of it. Very good directions. I also heated the milk before adding it. On top I added crumbled cooked bacon. This is our idea of comfort food! Thanks Redsie

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Calee December 21, 2006

Wonderful mac and cheese! The five stars are based on that I made the recipe using the tip in step 9 (added the Dijon and cream cheese). I used regular cheddar and fat free milk. I really liked the crumb topping with the fresh parsley. I'll make this again. Thanx for sharing!

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*Parsley* December 06, 2006
Best Ever Macaroni and Cheese