I found the sauce did not have a great taste. Not sure what happened when everyone else reviewed it with such great reviews. I have a second one to bake still, so if it is better, I will resubmit my review.
My whole family loves this I have made it twice and enjoyed it al four times. Thank you for this one.
Very good taste with the chicken bouillion and mustard.
I only gave it four stars because I think that I'm just not use to real cheese in a macaroni dish. Its typically they processed cheese food and this had a bit of a different texture. I also thought that it could have used some salt and pepper but that can always be added after.
this recipe tasted great but was extremely soupy... would have been wonderful if it was creamy instead of soupy. while making it I questioned the amount of milk but thought with all the good reviews it must be right, it was not. It only needed about 1/2 the amount of milk listed.
This was fantastic! it was my first time making homemade mac and cheese and it was awesome. My son and hubby loved it! Next time I will add some more cheese but other than that I will keep it the same.
This was a really good macaroni and cheese! I was cleaning out the fridge and added 4 slices of American Cheese and used mushroom soup base instead of chicken. It seemed a bit bland, so I added 1 teaspoon of onion powder. For the top, I had some left-over Mexican blend cheese and threw that on along with the 1 cup reserved cheddar. I melted two tablespoons of butter and tossed that with 1/2 cup of homemade bread crumbs and sprinkled that over all. I covered for the first 15 minutes and uncovered for the last 10. I did reduce my oven to 350 as I thought 375 was a bit too hot. LonghornMama, thank you for a great recipe! I knew if it came from the Houston Chronicle and was approved by you, it was going to be a winner!
Yummy! This was really great - WAY better than the kind from a box! It was so creamy and delicious! I will definitely make this again. Thank you!
This was good. Very easy to put together and ,since I made it for OAMC, loved the fact that I could pop it into the oven directly from the freezer. I would definitely make this, again, but would consider not putting the shredded cheddar until the last 10 minutes of baking.
We used this to help fill up our freezer for the Fall. It was very easy to make, and had good taste. I would add some salt and pepper to give abit more flavor the next time. Thank you for sharing. It will be a part of many meals in the future!!