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Classic Macaroni and Cheese
Source: America's Test Kitchen
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 Reviews:  9   Viewing: 1 - 9  
Rating: 5
by: Belinda, -- Reviewed: 11/03/2011
Delicious, comfort food.
I made this yesterday with these changes: I used Mimoette cheese (as Cheddar isn't available at my local shop here in France) and I used Granary bread crumbs for the topping and I added a pinch of ground cloves to the sauce. It came out lovely & creamy and my children loved it! Not at ALL mushy, as one doesn't BAKE it, simply run it under the grill/broiler to brown the top. (I wish people would actually read and/or MAKE the recipe before attempting to review it!) Definitely will do this again
9 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Sandra Reviewed: 11/02/2011
Very Good!! Very Easy!! & Quick!
Everyone I make this dish for loves it..I add different cheeses as well. The only reason I gave 4 cups instead of 5 is I felt six slices of bread was a little too much for the topping but otherwise everything about this dish just delicious!
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 3
by: Bonnie, NY Reviewed: 11/02/2011
Too Salty!
There is no need to add the teaspoon (!)of salt to the dish after cooking the pasta in salted water. We all get quite enough sodium in our diets without adding where it is not necessary.
5 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Mary Reviewed: 11/01/2011
NUTRITION?
What are the numbers for calories, fat grams, fiber, sugar, protein, etc.? Thank you
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Lynn, OR Reviewed: 11/01/2011
Make it better by...
Skip the salt. We all eat too much sodium. Use smoked hot paprika instead of cayenne pepper (it's more interesting), and use buttermilk instead of milk. Yummy!
3 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Richard Reviewed: 03/31/2011
Thumbs DOWN.
After baking FULLY cooked macaroni, consistency of the dish will be MUSH !
15 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Betsy Reviewed: 10/18/2010
Basic and really delicious classic mac and cheese
I've used this same recipe for years, except I use all sharp cheddar instead of a blend of cheeses. I just like the taste better - and the better the cheese you use, the better it'll taste. I've also recently switched to topping it with panko bread crumbs toasted in a little butter and I bake it in the oven at 350 for 20 minutes to get it all bubbly and give the crumbs that extra crunch that makes a great contrast to the soft mac and cheese.
40 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Jennifer, OH Reviewed: 09/16/2010
This is REAL comfort Food
I make this recipe all the time. I usually add cubed up ham to it to make a main dish. I also use 2 cans evaporated milk then add enough milk to make 5 cups liquid. We like a little more cayenne than they call for...but that's personal preference. I also like to use different cheeses along with those called for such as fontina or swiss. But this is probably the best homemade mac n cheese I have ever had!
27 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Jackie, AZ Reviewed: 01/23/2009
very tasty
This recipe was great. very tasty.
713 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  9   Viewing: 1 - 9  
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