Real macaroni and cheese is a treat to die for. The secret is a touch of Dijon mustard to give it a spicy tang. Great on cold days!
OK.. so I think I've pretty much PERFECTED..I did it last night and it is the best home made mac and cheese I've ever had! I used 1 3/4 cup of milk and 1/4 cup heavy cream.. this made it extra creamy and yummy. I also blended in 2 cups of the suggested cheddar as well as 1 cup of provolone and 1 cup of mozzeralla...this made it even more creay and cheesy... I omitted the breadcrumb topping (TOO much breadcrumbs for me) and generously added more cheddar, mozzeralla, and provolone to the top before puting it into the oven... If you like easy, cheesy, and creamy mac and cheese..you will love this recipe with these modifications! - 02 Jan 2007 (Review from Allrecipes USA and Canada)
.Love this recipe....BUT...7 ounces of pasta would barely feed 2 people in my family (we're German i.e. big eaters) Plus that seemes like a lot of sauce for the ammount of pasta.. So I upped the butter to a 1/2 cup and left everything else the same and used a 1 pound box of macaroni. It was PERFECT!! - 14 Nov 2006 (Review from Allrecipes USA and Canada)
I've never made macaroni and cheese from scratch before, so I was excited to try it out. I was looking for a recipe that had ingredients I'd readily have on hand. No specialty cheeses. I really like the bread crumb topping. The actual mac and cheese was a little too cream cheese flavored for me. I like rich, flavorful foods and the cream cheese made it too bland for me. I'm going to keep looking around for other recipes, but if I do make this again, I'll down the cream cheese to 6oz and up the cheddar to 2 & 1/2 to 3 cups. Also, when I made this, instead of putting parsley (which I'm not fond of) in with the bread crumbs I put garlic salt and paprika. Yum! - 24 Nov 2001 (Review from Allrecipes USA and Canada)