Creamy Macaroni and Cheese

This is absolutely amazing mac and cheese and I am picky when it comes to my mac and cheese! Here are my thoughts: 1. For those who think its too saucy or grainy, it may be because it wasn't whisked long enough in the part where you whisk the flour/butter and milk mixture. The recipe said 3-4 mins, but it took me almost 12 minutes to get it thick and bubbly like it asked for. I know in making things like this before, if you don't do it long enough, it won't be quite right. So put in the extra elbow grease and stir! : ) 2. I am a cheese lover. I used fresh grated parmesan and also added 1 cup of mozzarella in addition to the sharp cheddar. I also find adding other cheeses to sharp cheese sauces helps to cut out any graininess. 3. I omitted the step of pouring the noodles onto a cookie sheet. I simply added a teaspoon of oil into the water when cooking the noodles, drained them and left them in a strainer with a plate on top. I had no problems with sticking and it was easy. 4. This makes a TON and I mean a ton! I will probably 1/2 the recipe next time since there are only 2 of us but we already are looking forward to eating leftovers! 5. I omitted the salt, took out 1 T of butter, used 2% milkfat cheese and low fat evaporated milk and there was no difference in taste. 6. This will be a hit at potlucks, baby dinners, etc..and we will make it often! 7. My picky 4 year old ate two bowls!

This macaroni and cheese is awesome! I also used Alton Brown's recipe until I found this one. Its easier and just as good if not better! If you really like Kraft or Velveeta brands of mac/chs, you probably won't like this. If you like real homemade Mac&chs, you will love this! I changed the servings to 4 and it still made a ton! The only changes I made was to use ground mustard instead of Dijon (too strong) and only 1/2 of a tsp (for 4 servings) or 1 tsp for the full 10 servings. Too much is overwhelming. I also substituted heavy cream instead of evaporated milk and that made it unbelieveably creamy. In fact I tried the evaporated milk when I made it a second time and I will NEVER make it that way again. It did not compare to the cream. I would recommend half and half or cream. And I also used a few slices of velveeta to make it creamier and not grainy but if you cook the butter and flour well, you won't get the grainyness anyways. Very very delicious. My new favorite!

Superb. The best homemade mac and cheese. Huge hit hit the kids. I excluded the parmesan cheese, mustard, and pepper and it still came out great. It didn't stir for 30 minutes as other raters did, although I did stir for 10 minutes which is longer than the recipe said. Left overs heat up excellent without the cheese getting clumpy. Excellent for school lunches. Will definately make again. Update: When I made the second time I found that heating the broth mixture for five minutes in the microwave reduced the amount of time needed for stirring to five minutes. Also, if you stir too long before adding the cheese then it comes out too clumpy.

This was really, really good, and so much easier than the mac & cheese recipe I've been using (Alton Brown's). It was a bit thick, though, so next time I think I'll add an additional can of evaporated milk. Also, to suit my family's tastes, I added a bit of garlic and onion powder to the roux before adding the liquids. Also used dry mustard powder (maybe 1/2 a teaspoon?) instead of the dijon. I also used a third each of sharp cheddar, mild cheddar and monterey jack. The "grittiness" several previous reviewers noticed is due to using only sharp cheddar-- I just read about that somewhere and using milder cheeses definitely results in a smoother, creamier texture. Finally, I did pour this into a casserole and baked it for about 30 minutes until it started to brown on top. My picky 11 year old loved this, as did my husband (and I!) so this is now going to me my new mac & cheese recipe!

I would give this zero stars if I could. The dijon mustard overpowered the dish, and I'm pretty sure the parmesan also played a part in that. The sauce is way thick, and the sauce to pasta ratio is way off. I would never recommend this.

Fantastic Mac & Cheese!! Only thing I did different was use 1/4 tsp Dry Mustard instead of Dijon and one can of milk. Only bad thing about this recipe was everyone ate all of it and I had none for a late night snack. Boo Hoo. This one is a definite keeper!! Thank you for sharing. I am now the official Mac & Cheese maker for all family functions.

Although this was the creamiest mac and cheese I ever had, it was WAY to saucy for us! Also, I didn't care for the Dijon in the sauce (I even cut back a little on the Dijon) and it overpowered it. We had to throw the whole batch out :(

This is perfect..except for the amount of time needed to stir & thicken sauce (on medium heat)it took me 30 minutes of constant stirring, which is the right way to do it if you want to avoid graininess. I only had one can of evap. milk,so i just refilled the can (to measure)with 2% milk. I didnt have dijon, and liked it better anyway with dry mustard. I added the salt & pepper periodically, and think i used less than a tablespoon of salt.I didn't want the sauce too thick, so i added the rest of the 14 oz can of chicken broth i opened.I also added just a dash of tumeric(its yellow & good for you). This recipe is a keeper, thanks!

This was really good homemade mac and cheese. I omitted the parm cheese and baked it for 20 min. Very yummy. I do like the Dijon mustard but if you don't the base works without it and you can jazz it up with your own custom flavors (garlic, onion, etc.).

I was so nervous to make this recipe, but I don't know why....it was HIT @ my house!!!! I actually added 1 (10.75oz) of cheddar cheese soup to thicken up the sauce & make it cheesier! I pour the mix into a casserole dish, topped w/cheddar cheese & baked in the oven for 40min. It was absolutely delicious. This is definitely a KEEPER!!!

This is the creamiest mac and cheese. It has a real nice sharp cheese bite at the end and my husband didn't care for that so the next day I added about 1 1/2 c. of mozz and topped it with seasoned bread crumbs, heated it in the oven and it was awesome. We all loved it. I won't be looking for another recipe. This is it !!!

I made 2 batches. The first batch (org recipe no changes) gets 3.5 stars, The dijon is TOO much, in fact it shouldn't even be in this recipe! The only "mustard" that should even make an appearance in this recipe is the dry stuff -found in the seasonings/herb area of your local grocer. It was creamy, but just lacked any type of "wow" factor. Second batch gets 5 stars -quantity listed is for FIVE servings...changes made: replace the dijon w/ 1/4 tsp dry mustard, use 1/2 tsp worchestershire sauce, instead of all cheddar, use a combination. I used 5 ounces cheddar cheese, 1 oz EACH extra sharp white cheddar, muenster, and 5 cheese italian blend. Yummy, and creamy - this made an awesome mac & cheese - plus it made a wonderful base for my chili mac! I also changed the method of prep. Melt the butter first, then whisk in the flour to where it's smooth, slowly add your chicken broth, and continue to whisk, then add the evap milk (I used 2% evap milk) and continue to whisk over a med-high heat until slightly thickened. Then proceed to add in the cheese, and remaining ingredients. This method keeps you from having to nuke the milk & broth.

This is great. Cut out the dijon, however, and instead add a dash of ground mustard. I like a tiny dash of cayenne in it as well, it seems to "wake up" the flavor of the cheddar.

I recalculated this to yield 5 servings which meant I halved the ingredients with the exception of the Dijon mustard. Since so many reviewers had said the Dijon mustard was a bit overpowering, I added 1/2 teaspoon and that amount was just enough to give it a nice zip. When this is first removed from the heat, it appears to be rather soupy but as it cools, the cheese and milk mixture are absorbed. I will be making this again!

WAAAAY too much milk in the original recipe for me. I cut it down to about 2 cups and used whole milk instead. it turned perfectly creamy and if there were any more it would have been too runny. I also didn't particularly like the Dijon flavor so when I make this again (and I will) I'll either omit it or seriously reduce it. And just for kicks, to add some personal flavor, I wanted it spicy. So I added cayenne, red pepper flakes and pepper jack cheese instead of cheddar. Would highly recommend it this way to anyone who enjoys a little heat!

Delicious!!!! yes it is creamy and cheesy and wonderful. I did as another reviewer used dry mustard in place of dijon and added some sauted lil smokies kids loved it...

We liked this recipe but it is lacking something in the way of flavor. Next time we will try adding red pepper flakes and a stronger type of cheese. Otherwise, it was nice and creamy and not all that expensive to make.

this is a great recipe. i used shredded cheddar and monteray jack instead of all cheddar and 1 can lowfat and 1 can regular evaporated milk and dry mustard not dijon and i splashed in a tbls. or two of worchester sauce too just because it rounds everything out. i also added a chopped up onion cooked in the butter. it might look like i channged alot but i didn't. if you use a whole pound of elbows it's not as loose as people think and really very good. i made it for a block party and everybody loved it. kids included!

This was very very good! I added some chopped onion and ham to the mixture, which offset the mustard taste very well. I think this will be my new mac and cheese recipe from now on.

Not really a fan of this recipe. The cheesy sauce doesn't taste all that fantastic to me. I've tasted better mac & cheese.

I agree with some of the other posters, the dijon is too much for this recipe. Next time I will use dry mustard or Nance's Sharp and Creamy mustard. I will reduce the amount to 1 tablespoon. I ended up using heavy cream w/ milk because that is what I had on hand and ended up adding 3/4 cup of mozzarella because I needed to use it up. Add a bit of cayenne pepper and worceshire sauce to give it a little kick. It made a very creamy mac and cheese that will (with minor changes) be made again and again.

Very good. One of my children will not readily eat Mac and Cheese, except the boxed kind or Boston Market's. I'm not crazy about boxed or Boston Market's, but the entire family loves Mac and Cheese. So to find one that suits all our tastes, would be a sure miracle. This one still isn't it, but it has come the closest so far. :) I attribute it to adding the chicken broth and possibly the evaporated milk. Everyone ate it, including the pickiest one. Personally, I don't see the point of any Mac and Cheese recipe with cornstarch or flour, so I never use that anymore. Roux's are good for other dishes, but not Mac and Cheese. I can get my desired texture from milk and cheese just fine. Next time, no mustard! I only put in a squirt and still found it to be too much, so I imagine a full 1.5 TBSP would be excessive. A good base recipe to tweak around to your liking and add extra yummy ingredients to (i.e. bacon, onion, ect...). :)

I don't know why this recipe doesn't have 5 full stars. I wouldn't make anything else now that I've found it. I'm not a fan of the eggy, baked dry macaroni that other recipes make. Thank you for this wonderful, creamy mac & cheese!

I LOVE THIS RECIPE. I make it all the time. I changed a couple of things.. I do the 1pound of elbow noodles, but I half everything in the sauce recipe. It comes out perfect. I also don't put in the dijon mustard. Its a great recipe! XD

Skip the dijon altogether. I was a little unsure about adding it due to all the negative reviews so I reserved a small bit of the finished recipe and added a small dab of dijion to that and it was awful. Otherwise, without the dijion, this mac and cheese was just okay. Nothing special and nothing I'd ever make again, but it was a good try. I prefer baked mac and cheese over this one.

I was looking for a homemade mac-n-cheese recipe like my grandma used to make. I found this recipe to have the consistency of school paste. I followed the directions but between the sharp cheddar, strong Parmesan and the mustard, it was SO sour! I have no problems cooking a rue so I know that wasn't the problem with the consistency but for some reason it was too thick and way way too sour. Neither my 3 teens nor my husband and I could even eat it. Disappointed it was such a waste of good ingredients (and money).

This was good, but next time I'll leave out the mustard. It leaves a very obvious mustard taste to the sauce. I might try adding a bit of mustard powder as another person suggested here, instead. I think it could also have used a bit of salt. Otherwise, this makes a really nice, creamy cheesy macaroni and cheese. I had no problems with it being grainy at all, and it thickened up in the 3-4 minutes as directed, in fact mine got too thick, and I needed to thin it out some. I think the key is to make sure you heat the milk and broth together, as directed, before whisking it into the roux.

Made for the family they loved it!! But I only used 1 can of evaporated milk instead of 2. It was more creamy & less "soupy"

fabulous, this is my recipe from now on!

I am sure this would have been even better with canned milk and chicken broth. I used just regular milk for all the wet ingrediants.. Easy quick and good. I can not wait to try it with the regular ingredients. My son says no mustard next time, he likes it says that is all he can taste.. haha.. he must have a strong pallette today.

Ok...so comparing to my Mom's simple M&C recipe as I grew up as kid...this is pretty darn good. I tend to adjust recipes to my preference from the "git go"...I used 8 oz 2% cheese and 8 oz full fat cheese. Also added a at least a Tablespoon garlic, about a cup of zucchini I grew and had available. I used one can of fat free evaporated milk and one can of 2% fat can. The cheese was fatty enough to make this a non issue. POC...Pasta of Choice is indicated here also. This is a nice version of our childhood version...a decent alternative.

great! I saved some reserve stock and it came in handy when the cheese sauce was a bit thick. added some old world seasoning and it was perfect!

Easy to make, but my 5 kids and my friends 3 boys would not eat it

This is the best I have ever made. I fixed it twice and both times I topped it with a mixture of bread crumbs, garlic and parm cheese then baked it in the oven till bubbly and brown. I also add more chicken stock if it seems too thick.

Who needs boxed Mac & chez. My family loved it and it's super easy. I used PepperJack mixed with Cheddar for an extra kick.

This was probably the worst mac and cheese recipe I have tried. The mustard wound up being the main flavor and I don't know anyone who likes to eat mustard pasta. I was thoroughly disappointed!

My family loves mac and cheese but we didn't like this recipe at all. Something about the flavor the evaporated milk gave it. Won't be making this one again.

I had to double the ingredient of elbow only, because it was too creammmmy. The end of the result, it was delicous. I sugest if you don't like it tooo creammmy, you can either cut half the recipe called for of sharp cheddar cheese or make double of elbow or other bite size pasta. Next time, I will use medium cheddar cheese and pepper jack cheese. Oh and one more thing, the it takes about 10-12 minutes to thicken the sauce, not 3-4min. I advice to use nonstick pot to prevent turning brown on the bottom pan, but keep stirring the sauce until thicken.

Grainy? Mine was almost chunky! My toddler wouldn't touch it and he loves mac and cheese. I even used about 1/2 mozzarella and 1/2 sharp cheddar. I didn't have evap. milk so I used skim. I'm not sure if that made a difference as people were talking about how they used 1/2 evap. and 1/2 skim. After reading other reviews, maybe it's because I thought I'd skip a step to make lunch faster, so I didn't bother heating the milk. It heated up pretty fast in the pot though, and I made sure to whisk awhile. It looked smooth and creamy, until I added the cheese. Then it just started chunking up on me no matter how much whisking I did. What a disappointment... I will probably have to throw it out if I can't find a way to save it. Any ideas?

this was pretty good.i used honey mustard and i also added a little pepper jack cheese.was delicious.

This is a good recipe, but the extra sharp cheddar was a bit too rich for us. If we make this again I will try a mild cheddar or maybe even a colby-jack combo.

This is a really great mac and cheese recipe. Soooo creamy! I actually saved some of the cheese sauce on the side cause it made so much. I'll put it on veggies for dinner one night this week. I substituted a teaspoon of ground mustard in place of dijon due to the reviews that it was too overwhelming. I also used 8 oz. sharp cheddar, 8 oz. colby jack and about 4 oz. mozzarella cheese. I thought it needed a little extra salt at the end as well.

A bit too creamy/thick for our liking, my 11yo mac&cheese lover only took one bite....sorry.

I made this recipe with acouple of differences. Didn't have evaporated milk, so I used lactose free 2% fat milk. Aloso I like dishes with a little heat, so shook a couple of Tabasco sauce into the sauce. After making the sauce, I greased a 1 1/2 quart Pyrex dish, put the macaroni in first, then added the sauce. Also grated more sharp cheddar to put on the top. Then stuck it into a 375 degree oven for til the cheese on top melted...it was still creamy and de-lic-ious!!

I wish I could give this six stars! Fantastic recipe, and perfect for picky eaters like my kids. I experimented with the cheeses, and tried a colby jack and medium cheddar combo (1/2 # of each). Also omitted the mustard for my children. Since I was low on butter I only used 2 Tb without losing any taste. It was a little heavy for a main course, but it would be an excellent side dish. PERFECT! Will definitely make again!

this may sound strange, but i prefer box mac n chz, but wanted to make home made mac n chz for church potluck. i must say, this is sooooo creamy and delicious!!! everyone loved it at church and i've shared the recipe with many friends!!!!

Not the best mac recipe. Too powdery and I think it's because of the amount of the flour and maybe the cheese. I think we will stick to baked mac recipes in the future.

This recipe is true to it's name and it turned out o.k. and creamy it is just not to my taste. I guess I like a more sophisticated taste. It taste like something you would get at a buffet or a cafeteria. I know that sounds snobby, sorry. If you are looking for a creamy, kid friendly recipe you will love this. If you are used to something a little sharper and sophisticated (I like Cooking Lights "Smoked Gouda Mac and Cheese, for example) then you should move along.

This was my first time making homemade macaroni and cheese and I thought it turned out good! I followed the recipe, except for taking someone's advice to add a little oil to the macaroni water and then just leave it in the strainer, and someone else's advice to whisk for around 10 minutes instead of 3 or 4. It was VERY creamy and VERY cheesy. I think maybe even a little too much cheese for the macaroni (I halved the recipe, so next time I will use a little more than half the macaroni.) I will probably make this again.

Just what I was looking for! I love macaroni and cheese, but I don't make it homemade often because of the fat content of it. The chicken broth helps to cut down on the fat and adds wonderful flavor and creaminess. I halved the recipe, except for the chicken broth (I used l cup), and substituted the 2 cups of cheddar cheese for l cup of cubed velveeta cheese and 2 Tablespoons of asiago cheese spread (Sams Club). Very flavorful! This gets very thick when refrigerated, just add some half and half and put it in the microwave to bring back the creamy texture(stirring occasionally). You may need to add a little bit more cheese. Sprinkled top with grated cheddar cheese and placed under broiler to brown.

Yum, the kids loved this and it was really easy. I use only 1 can of milk and I use a half pound of swiss and a half pound of cheddar. Really good.

Not that great. My 12 year old loves mac and cheese but she gave this one a thumbs down. I felt it had an off taste. Thanks anyway.

I have made this according to the recipe exactly. I don't care for the Dijon mustard, but I love it with ground dry mustard. The flavor is there but does not overpower. I also found that putting it in the oven for about 25 minutes at 350 degrees thickens it up a bit more. This stays creamy even after the oven. Lots of cheese sauce. The chicken broth camouflages the flour taste. A pet peeve of mine. I hate tasting flour from the roux in my sauces. My go-to from now on for mac and cheese.

First, I must say that my family just isn't big into mac and cheese. However, this is an excellent mac n cheese recipe. I have tried for years to find a good, CREAMY recipe that they would like and this is it! I did make two changes that another reviewer suggested - I used half and half instead of evaporated milk, and I substituted 1 teaspoon of dry mustard for the Dijon mustard. It was perfect. It even passed the test for my picky 11 year old son! This really makes a lot, but I'm glad to have the leftovers.

i have made this multiple times for different events from BBQs to office parties and always a hit. But I make as directed then place in a large baking dish (350F) and sprinkle bread crumbs on top with a little parmasean cheese for 25 minutes.

Wonderful!

Yae! One of the bests I have tried in awhile. This tasted great and was very creamy. It was good reheated and never dried out. The only thing I would prefer to do differently, would be to bake it and add some of the cheese for a topping. Its a keeper!!!

I am only giving this a one star because there is nothing lower. I made this recipe for my boyfriend and we couldn't get over the smell of the evaporated milk. WORST mac and cheese I have ever tried!!!!!

This recipe is just what I've been looking for. I need to try it again though, with more than just colby-jack cheese on hand. It was certainly creamy, just had a bit too much monterey jack taste to it. Thanks for a great recipe!

This was great. It will replace my old mac n chese recipe. made it for Christmas and the whole family loved it. Make sure you add salt to the water you use to boil the noodles. Did not have 2 cans of evaporated milk so used one can of evaporated milk and 12 oz of heavy cream, which i think I will continue to do

I can't figure out why this didn't work for us when it was so highly rated. My boys are mac & cheese lovers (homemade and boxed), but they just couldn't eat this one. Seemed like way too much sauce for the amount of pasta, so it was far too cheesy, like eating straight fondue.

Very Very tasty! Also very rich so it was better as a side dish as opposed to a main dish. I made a half recipe of this dish because it's just me, my husband, and a little one and there was plenty with leftovers. I'm not sure how anyone thought the dijon was overpowering, we could hardly taste it. Anyway...a great mac and cheese and my husband said it was the best I've ever made!

I've been looking for a creamy mac-n-cheese recipe for ever! I FINALLY found it. This was GREAT!!! I just made it as a trial run and I love it. I did'nt put the mustard in (yuck) not in mac-n-cheese, and I think I'll use some mexican cheese along with the cheddar for a little more flavor. I also saved some cheese for the top and threw it under the broiler for a few minutes.....hubby loves a crust on top. This is definately a keeper.......so easy to make too! Gonna be a big hit for Thanksgiving!!!!

Boxed mac and cheese will no longer be found in this house! Really good and easy to make. A definite hit with the kids. My only complaint is that it makes a whole lot more than lunch for mom and two kids. We have LOTS of leftovers.

I love this! I make a full batch on Sunday, and then portion it out and eat it on weekdays for a quick (unhealthy) lunch. I add ham and garlic powder, and skip the mustard. I also opt for whole grain pasta. if you skip the mustard i suggest putting something in to replace it because the sharp cheese needs to be cut with something or else it's overpowering. I think if you think the sauce to macaroni ratio is off, you're probably not boiling it down far enough.

This was good but with several modifications/additions. The sauce I think is best with a more substantial pasta - curly cavatappi is great. For a main dish, I added chopped ham and frozen peas and cooked at 350 for 15 minutes. Tuna fish might also work well for kids. As other reviewers have mentioned, without any additional ingredients it would be fine as a side but you wouldn't want to eat a whole plate full for dinner.

Okay, so my dad and I tried this out and we went straight head-over-heels for this dish. We loved it so much, we went to the "lab" to find different ways to do this dish. For the cheeses, we combine half a triangle of asiago and two full blocks of sharp cheddar and sharp provolone. Instead of using actual mustard, we use 2 tsp of mustard powder, 2 tsp of wasabi powder (Penzey's Spices!!) and 2 tsp of white pepper (also at Penzey's!!) When throwing in the cheese, do it all at once and take an immersion blender to it (if you got one, not very expensive). Aside from these alterations, we followed the recipe to the teeth, and the LORD SAID IT WAS GOOD. Enjoy!

Very good. This is my first attempt ever to make a mac n cheese. I did not add the dijon mustard as I don't care for it and I thought having the parm cheese might be a bit much. I used it here: http://allrecipes.com/recipe/macaroni-and-cheese-with-bacon-and-onions/detail.aspx So those extra flavorings would not be missed.

My family is funny about homemade macaroni and cheese. They have one version that they really, really like and they compare every other one that I make to their favorite. Well, I’m happy to announce that they loved this “no baked” version of mac n’cheese. I made this as written using spiral shaped pasta and found it very creamy, just like the title says. I like that this can be made pretty quickly and would work for a quick week night meal. You could even make the sauce up ahead of time and reheat before adding to the cooked pasta. We had friends over for dinner the night I made this and they enjoyed it also and even had seconds. That always makes the cook feel good. :o) We really did like everything about this recipe.

Holy Cow this was yummy. I had leftover cheese cubes from a party platter, so I used a combo of cheddar, jalapeno jack, and colby cheddar along with the prescribed parmesan. I added tuna and broccoli to make it a main dish casserole and I think my husband is about to buy me a new car for my efforts!

Really good mac and cheese!!! My picky boyfriend ate it all up!!!YUM-O!

The only change I made the first time was I left the Dijon mustard since I don't like it. The second time I made it was just the sauce to put on nachos. I think I'll add some green chile's next time. This time I mixed some salsa into it. I used the leftover sauce the next time over broccoli. LOVE this sauce.

Ok recipe. Increase the amount of noodles, decrease the amount of mustard to 1 tsp, whisk roux for at least 10 minutes, and add a little of the pasta cooking water to the sauce to make this a 5 star recipe.

Delish! Did add a few dashes of smoked paparika tho. have been asked to make it again already and it has only been a week.

This was a very good recipe and would def. make it again. The reason why I wouldn't give it a 5 star is that it lacked I believe sauted onions at the beginning. I think that would add "omph" to this recipe. I'll try and let ya know.

This is a good recipe, but I found the sauce to be too thick. I used rotini because I was out of elbows. There was probably enough sauce for two boxes of pasta. Maybe this is best as a side dish (I was just making it for a lunch).

This came out pretty good. As far as taste, I thought there was plenty. I used one 8 oz package of shredded sharp cheddar and 1 8 oz of three different shredded cheddars. I also used 1/2 tsp of dry mustard instead of dijon. My husband tasted the sharpness right away. This was pretty good! Just make sure you serve immediately. I tried to reheat mine and it came out nothing like it did when I first made it, as is the case with most macaroni and cheeses.

This really is the best mac-n-cheese I have ever made. Last night I made it for a pot luck and I overheard someone say that it was the best mac-n-cheese he has ever had in his life (he didn't know who made it when he said it). This is a keeper for me!

Creamy, tasty, quick and made with ingredients on hand, what more could you ask for! I cut the recipe in half, with 7oz cheddar and 1 oz asiago in addition to the parmigiano cheese, and used small cylinder pastas for my young children. The dijon is quite a strong flavor, so if you don't like it, cut back or omit. I also used homemade turkey broth I'd frozen from Thanksgiving. Served with peas and carrots, this is a keeper.

I'm not sure what I did wrong. I followed everything to a T (though I did use un-chicken broth), but the texture was all wrong. Instead of creamy it was sort of grainy. Like the cheese didn't melt properly. I baked it for about 30 min. The cheese wasn't creamy or stringy but it tasted really good. The broth gave it a more earthy and complex flavor. Yummy.

Very good macaroni! I froze a lot of it in individual serving sizes for the kids. It freezes and reheats well.

I did not care for this recipe..And i have a family that loves mac and cheese..Bad texture and not a good flavor either.

awesome mac & cheese!! did not add mustard but it was still the best home made mac & cheese I've tried. Deffinetly pleased & will make all the time now for family get togethers (this does make a LOT if you go by the ingredient amounts given). AWESOME!!! thanks :)

Wow, this is a fantastic recipe! Not the best I've ever had, but this earns my five stars for ease of preparation, short time it takes to make, and taste. I like baked mac & cheese best but sometimes there just isn't time to make it and I really wanted a good go-to quick recipe that I could whip up at any time. This recipe fit the bill perfectly! It was creamy, rich, and wonderfully cheesey; everything macaroni and cheese should be. The Dijon mustard is a nice touch but I don't always have it on hand and you don't miss it. I actually like it better without. As for the evaporated milk, I'm not a big fan of using it so I used light cream (half n' half). You should serve this as soon as the cheese has melted and the pasta has been stirred in. If you heat it for too long and keep stirring and stirring it the cheese will curdle. Not cool. This recipe does make a ton and even though I halved it I still got a lot. Even so it didn't last long! Next time I'll add a bit more pasta since it was a little saucy but other then that it was perfect!

This is the cheesiest mac and cheese I have ever had. I love that. My only thing is I wish it had just a little more cheesy flavor. But it is still really great.

This was soooo good and cheesy. There was nothing left.If your thinking about adding cheese to the top, don't unless you want to noodles to get dry and crusty.

Simple, easy and delicious.

I followed the directions to a tee and it looked so good but No one in our house hold liked it at all, Even my son who would live off mac & cheese if we let him.

This recipe is easy only takes a few more minutes than the boxed mac and cheese. Will make again!

I have been looking for the perfect Mac-n-Cheese recipe and I think I finally found it! I have made it twice now and everyone who has tried it has loved it. Creamy, cheese and never soggy, this recipe is perfect.

I agree with the other posters that there would've been too much dijon mustard--I cut the amount down almost by half based on the reviews, and it was still fairly strong. It did satisfy a quick mac & cheese craving though, and I'll make it again because my daughter enjoyed it.

This recipe is great! I doubled it, added one extra cup of broth, and it came out perfect.

Creamy and not grainy.First time I have made mac and cheese that is not grainy without using Velveeta, and the flavor and texture is so much better without the processed cheese! Made with half & half, 1 1/2 tsp regular mustard powder instead of dijon, cayenne pepper instead of black (did not measure but a fair amount). Added a little (small pinch?) salt and 1-2 tsp onion powder. Used half sharp cheddar and half Mexican blend since other reviews to prevent graininess. Did not have excess sauce as some reported. Did take about ten minutes to thicken. Filled a 9X13 Pyrex dish nicely. Keeper.

Modified based on other reviews (thanks!). I wanted to make a mac n cheese that would definitely be kid and picky-eater friendly. I whisked half a stick of butter and ww flour first. Then whisked 1 cup warm broth in, then only 1 can of evaporated milk (also warmed) until bubbly. Then stir in 1/2 cup parmesan, 1 can cheddar cheese soup, and about 1 lb fresh shredded cheddar stir until blended. Add 1/2 & 1/2 to adjust thickness, if needed, and S&P to taste. Excellent! I have made 2x and wouldnt change a thing. Big time cheese lover here and LOVE IT! Also, the second time more comfy with recipe and in a hurry - couldn't believe how quickly I pulled it together. I always thought mac n cheese homemade took a long time to make, (thinking of baked mac) but it really doesn't on the stovetop.

AWESOME!!!!I had no evap today so I made it with regular milk & I also didnt have any chicken broth so i used a chicken bouilion cube & water & it was still OUTSTANDING! We all loved it thanx so much for sharing!

My daughter only eats mac n cheese from the box. I have been trying to get her to like something else. She LOVES this recipe!! I shared it at a party and it was a hit as well.

Okay, but not great. I like both creamy and baked mac & cheese, but this one didn't turn out as creamy as I hoped from the picture. I used regular milk, but I don't think that was the problem since other reviewers did as well. The sauce turned out very stringy and grainy. I know some people said to use Velveeta to combat that, but to me the whole point of making home made mac & cheese is to use real cheese.

ok so granted I'm not the best cook, this recipie tasted pretty bad. I'm almost positive it was the dijon mustard in it and I think would be 100x better without it. I made this for my boyfriend (he LOVES homemade macaroni and cheese), and I only took one bite. My boyfriend wanted to be polite and even then could only eat it if he doused it in salt. If you make this, leave the dijon mustard OUT!!! I even put in less than recommended and it seemed to ruin the whole thing.:-(

Can't tell you how great this recipe is! A must for anyone who likes the "velveeta shells and cheese" texture. Super creamy, unlike any homemade mac & cheese I've tried. I was a little intimidated by all of the changes people suggested in their reviews, but came up with a recipe that turned out great! I substituted veggie broth (for vegetarian friends) used one can of evaporated milk and 12 oz. of half & half, then added some garlic powder, cayenne pepper, and turmeric (about 1/2 tsp. each). Only used about 1 tsp. of mustard and it was fine. Used 8 oz. monterey jack cheese and 8oz. mild cheddar. It was still a little tangy, but that might have been from the parmesan. I may try an even milder cheese combo next time. I cooked the sauce for about 10-15 minutes and it turned out a bit thick, especially after adding the cheeses, so I would suggest maybe a shorter cooking time.