Bev's Macaroni and Cheese

From: Chef #1111861

On Nov 20, 2009

Excellent Macaroni and Cheese, that was enjoyed by all! The only change I made (only because I ran out of milk) was 1 1/2 cups milk and 1 cup half and half. Recipe is definitely a keeper! Thank you for sharing!

From: Connie Lea

On Nov 15, 2009

This was really good. I added some crumbled bacon as Lalagirl suggested. I didn't read her review until after it was in the oven, so just added to the top. Otherwise I make exactly as written. I wouldn't change a thing. Thanks Bev for sharing. I can't wait to try some of your other recipes.

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!