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.
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.
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!
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.
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)
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
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!