199 Reviews of Bev's Macaroni and Cheese

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!

From: Fort Bethel

On Jun 30, 2002

This was good. It needs a little work though, I'd mix the floor/butter mixture with halk a cup milk before heating up all the milk for 10. I strugled with the milk mixture being lumpy. We ate this all up. I'm going to try and double this next time. The measurments here only filled a 9X13 baking pan half way and I'll tell ya your going to WANT to make 2 batches of this. Also the recipe call for 8 ounces elbow this means 8 ounces dry. Measure 8 ounces THEN cook it.

From: Roosie

On Mar 11, 2004

!! I didn't realize I never reviewed this!!! Bev, we love, love, love your Mac and Cheese... I had a really hard time finding a decent mac & cheese recipe on 'Zaar that didn't contain Velveeta (yuck!) and I really struck gold with this one. We make this all the time- sometimes adding little extras like minced salami, onions, red bell peppers, etcetera but its always fabulous. One recommendation I would make, though- mix less cheese into the sauce and put more on top. The sauce kind of steals the distinct cheesy flavor (this is true and we even use extra sharp cheddar) and the browned cheesy crust is so tasty, besides. Thank you so much for posting a recipe for mac and cheese that uses ACTUAL cheese and tastes GREAT.

From: Bone Man

On Apr 6, 2007

Bev, I chose this recipe in a hurry for a side dish — I have my own Mac and Cheese recipe but yours is BETTER! It's simpler than mine too. If folks follow your recipe to the letter, they will come out with a fine batch of super-tasting macaroni and cheese. I did make VERY slight changes to suit out tastes, but not many. I used all the cheese listed, in the sauce, and sprinked the top with additional cheese, about 1 1/2 cups. The next time, I will add about 3/4 cup of grated Parmesan to the sauce just to gild the lily. Since I also doubled the recipe, I did bake it longer (about twice as long) but I just left it in until it was pretty much lightly browned all across the top. At the table, I used the salt shaker a little but my wife said that it was perfectly salted as it was. This is DELICIOUS macaroni and cheese, Bev — the best I've ever eaten, no kidding. I'm going to be going over the rest of your recipes with a magnifying glass — anyone who can come up with this one is bound to have plenty more great recipes. Thank you so much for posting! pat.

From: Laylagirl

On Sep 9, 2002

My family and I sure love this one. Not only was it easy to make, it was rich, creamy and very cheesy. I threw in some crumbled cooked bacon. The best. Thank-you Bev.

From: Mountainbaby

On Jan 20, 2009

This is very good. I made two changes: I used 1/4 cup of butter and baked for 15 minutes before adding the remaining cheese and then finished baking for 10 min. Adding the cheese toward the end of the baking cycle keeps it from burning. I'll use this again and again. Thanks for sharing.

From: Darlene10

On Sep 10, 2002

This was very good and creamy even though I usded 1% milk. I think I will add a little cayenne pepper the next time I make it as I felt it needed a little more zing.

From: kimngabe_mommy

On Jan 8, 2008

This is - without a doubt - the best macaroni and cheese recipe I have tried. The only adjustment I made was I used prepared mustard, as that's the only type I had on hand. First time I made this, I did a double recipe to take to a holiday gathering and it was a big hit!! Wonderfully cheesy and perfect comfort food.

From: bert

On Jul 2, 2002

Hi Bev, Add me to your list of Macaroni & Cheese lovers. I have always made macaroni this way, although I have never used a recipe before. Your recipe is so much like my macaroni and cheese I decided to try it. Very, Very Good. Thanks!