Reviews & Comments

Just made this and hubby was swooning over it! I think the only change I would make would be to cut down the pepper just a bit. Then it can be added to taste at the table. I topped it with more cheese, bread crumbs and a little parmesan - yummy!

This recipe is great, as for the comments about the grainy, lumpy texture, what your doing by adding flour to butter is creating a roux. Once butter and flour mixture is bubbling make sure your temperature isnt too high and constantly whisk mixture for five minutes before slowly incorparating milk. Also I left out the mustard, and the worcestershire sauce, but added 1/2 a tsp of paprika and changed the salt to garlic salt. I think it adds a flavor that compliments the macaroni and cheese quite well.

I found this recipe 3 years ago and it has been a hit with my family ever since. They wish I would make it more often but the ingredients can add up & I double the recipe for the holidays. Yes the sauce can be back fire on you making it lumpy & grainy. It happen to me once but I realized that I was multi-tasking and not carefully watching & stirring the mixture. I changed mine a little by omitting the Worcestershire sauce & ground mustard...(only because I didn't have them on hand) & I added crumbled bacon. I cut up the bacon and cooked it in the pan with the butter....(So Bad but So Good!) Don't bother with the recipe if you plan on substituting with Velvetta and just go buy the box stuff.

Made this for dinner tonight. I used a combination of sharp cheddar, pizza cheese, and Velveeta. Topped the casserole with a couple of tablespoons of cheese mixed with bread crumbs. Yummy!