Bev's Macaroni and Cheese

From: Ashleybegood

On May 16, 2008

I also found that you need more then 8oz of macaroni for all the liquid. I used 12. Very good taste though!

From: Nougat

On May 14, 2008

I made this last night, I followed the recipe exactly cept for a good dash of cayenne and the cheese, I used extra sharp cheddar, and montery jack, it was what I had on hand. I'm genetically predisposed to make macaroni and cheese that's a little dry and grainy. I say this because it's obviously something I do, I mean, over a hundred rave reviews can't be wrong! So, I'm going to say only that this was excellent! And I mean it, the taste was phenomenal, I will try this recipe again. Thanks!

From: SaraFish

On Jun 26, 2002

This is divine! I've never made macaroni and cheese from scratch and this is so delicious! I followed the recipe for the sauce exactly except for adding a little more cheese in the sauce then it calls for (because we like extra-cheesy food). It was perfect - lightly tangy and very flavorful. I think the dry mustard really makes it taste so good (although it doesn't taste like mustard at all). I used mild cheddar cheese and skim milk and I can't say enough about how good it came out. The only gray area for me was the measurement of the macaroni. I believe it should read 8 ounces dry macaroni (then cook it) rather than 8 ounces of cooked macaroni. And actually it made so much sauce that I was able to use a whole 12 ounce package of rotini pasta. Super good - a real keeper. I'll make this over and over again! Thanks, Bev!

From: Lennie

On Jun 25, 2002

Bev, this simple dish is absolutely wonderful; very creamy — real comfort food. My family's alltime favourite mac-and-cheese is my own version, but I like to try different ones as well and this one is sure a winner. It was very easy to put together (using ingredients I always have on hand, another plus) and was devoured by my family. This one's a real keeper; thanks!