25 Reviews | Be the first to review!
Reviews
wtgrlrythm on 5.17.2010
I’ve made this at least twice (kept myself from making it more so I wouldn’t have to buy new jeans) and this mac is where it’s at! I like to make it exactly how the recipe says, but I used extra sharp cheddar, garlic salt for my seasoned salt, and definitely don’t forget the paprika! It’s actually easier than it sounds, even though it calls for a roux (flour & butter). Awesome recipe!!
audreystyle on 5.19.2010
This was a good mac and cheese, but I have to say that I prefer other mac and cheese recipes that I’ve tried that use Worchestershire sauce in the mac and cheese. The Worchestershire sauce gives it such a good flavor. Also, be careful with the dry mustard. Different brands differ in flavor/intensity, so I would suggest that you start with 1 tsp. first, and then after tasting it add more if you feel it could use more.
racergal3 on 5.20.2010
I thought the flavor was good, but the texture of the cheese sauce was a bit grainy. Maybe I didn’t do something right. I’ve been trying to find a home-made mac-n-cheese recipe that doesn’t involve Velveeta but still has a smooth texture. I’ll still make this again, though. Recipe is huge!
keamom99 on 6.7.2010
Kids like it and I would rather make this for them than the blue boxed orange stuff!
Exarzun on 6.23.2010
One night I had a hankering for Mac n’ Cheese and, staring at the pantry, defiantly flipped the bird at Kraft, and found this recipe. Thrilled that I already had all the ingredients laying around (as a college student who shops for only himself, thats rare, lemme tell you), I threw it together and was delighted with the results.
J on 8.6.2010
This was very good. Next time however, I will use a few less noodles as I found it dried up a little bit on me and I like things to be saucy 
brittney on 8.30.2010
this is a great, simple mac and cheese recipe. i agree that the noodle to cheese ratio is sometimes a little off in that i need to make a little extra sauce so that the leftovers aren’t so dry sometimes. i also usually leave out the mustard. overall though, i love it and it is 100% better than making it from a box and almost as quick and easy.
nancyvnjourney on 9.9.2010
Unlike some previous reviewers, I thought the mustard was a moot issue, and the family and me really didn’t notice it much.
The texture isn’t as smooth and creamy as a recipe that has a processed “cheese” in it. Buy personally, I can’t stand that neon “cheese” stuff in my mac-n-cheese so I prefer the texture of this one.
I do prefer a homemade mac-n-cheese to have a crispy breadcrumb crust, so I put it in a baking dish, added one last minute, and popped it in the oven for 15 min till crunchy.
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Comments
Cameodolli on 11.14.2009
Dee-licious! 2 heaping teaspoons was too much dry mustard for me; next time I’ll just do 2 teaspoons but that’s a personal preference thing. I used penne pasta, half sharp cheddar and half extra sharp…will definitely be making this again.
lynneskitchen on 11.23.2009
Sorry Ree, I made this and my family did not care for it. It was too heavy on the mustard taste.
dessmith on 12.2.2009
This was absolutely delicious! We omitted the mustard, and everyone loved it!!! My friend’s 8-year old who is very picky had 5 servings!
76sarah on 12.13.2009
Great! Made this for a party. Loved the mustard and my friends loved it too! This will be my new go to mac and cheese.
qzwife on 1.5.2010
I halved the recipe for us tonight, and since I didn’t want to use half an egg, I just left that out. Everything else I did the same. What’s the egg for? Does it do something to the texture? This turned out pretty good! My 8 year old loves it! The recipe makes a huge amount of food, though! Even with halving it, we had way too much. Next time I will probably quarter it, and it will be just right for us.
cruisinmom on 2.11.2010
Very good! My husband couldn’t believe that I had made it.
rachelhockey on 2.12.2010
Ree, I have made this twice now and we absolutely love it. The mustard gives it such a distinct flavor, and I typically don’t like plain mustard, but it was so delicious. We also put some bread crumbs on top before baking for an extra crunch. Thanks for the great recipe!
raavyn on 2.15.2010
At what temperature is this supposed to be baked at? Am I just missing it?
racergal3 on 2.27.2010
I thought the flavor was good, but the texture of the cheese sauce was a bit grainy. Maybe I didn’t do something right. I’ve been trying to find a home-made mac-n-cheese recipe that doesn’t involve Velveeta but still has a smooth texture. I’ll still make this again, though. Recipe is huge!
fruitloopgirl on 10.1.2010
I made the other night. I got to the part where you add the mustard powder and realized I was out of mustard powder. My hubby (amazing man!) did a quick run to the grocery store for me and I continued on with it.
I used 1/2 Cortija cheese and 1/2 cheddar. Deeee-lish!!!
I am really not crazy about the mustard flavor however. And my 6 year old announced that she doesnt like it because it doesn’t have much flavor. My very picky 15 year old however said it was the best mac-n-cheese EVER.
I will make it again, but cut the mustard in half, add more pepper and play around with the cheese combos.
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