Bev's Macaroni and Cheese

From: Chef #1280988

On May 28, 2009

I made this dish tonight and there was way too much sauce so it turned out watery. 8 ounces of dry elbow macaroni was even doubled to 16 ounzes and it was still too much sauce. The taste was a little bland as well. I re-read the recipe a few times in case I did something wrong, but I was very disappointed as this recipe had so many 5 stars and good reviews.

From: karenrae

On May 12, 2009

Perfect. This will be my go-to mac and cheese recipe from now on! We were running a little low on plain cheddar so I used about 1/3 Tillamook smoked sharp cheddar — added a nice unique flavor.

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!