Macaroni and Cheese

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Why do people change a recipe and give it a poor rating based on their own changes? This Mac and Cheese is awesome when you make it as the recipe calls for. Thanks Pioneer Woman!

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Good recipe and I made it as is......I believe the egg IS a needed ingredient as well.....makes a more substantial/custardy sauce. I also added several shakes of Franks hot sauce. Was planning to just eat from stove top prep, however it was soupy, so I did end up baking......glad I did, as all the sauce was absorbed into the pasta. Going forward, I copied the recipe and halved it.........this made a 13x9 pan so I had to freeze half.........definitely NOT a problem! I will also maybe use half Monterrey Jack next time or Jack with jalapenos.....pure cheddar to me is always a little bitter.

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I decided to bake the mac and cheese after making the sauce and incoroprating the noodles because that is how the dish is traditionally made. I was severely dissapointed to find that the mac and cheese was extremely dense and dry. There was not enough sauce at all. Also, the taste was very plain, even though I thoroughly seasoned the sauce. Will not make again.

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Rich and creamy...My husband says he is not sure now which one is his favorite. His all time favorite recipe was Paula Deen's Lady and Son Mac and Cheese, but now he is not so sure.

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I made this tonight for my family of 8 and it was a big hit. I made it as directed but added the optional onions and bacon and it was so yummy! Thanks for sharing the recipe!

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This was rather ordinary. I suppose it could have been a 3 star, but since others seemed to over rate it, I chose to be a 'hard grader' (so as not to mislead others. I'd also leave out the egg, but there are better mac and cheese recipes on this site. Perhpas the optional seasoning by others is what made theirs taste exellent, but the recipe as is was again mediocre.

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This is the exact same recipe I have been using for 20 years except
I do not add egg, don't see any reason to. I usually do not add salt. The
Cheese is usually salty enough. Super easy to make and tastes
Wonderful.

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Very nice...but the egg is an extra step that really isn't necessary. The roux will thicken up nicely without egg.

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This is amazing!!! All Ree Drummond's recipes are AMAZING!!!

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This is exactly my recipe that I've been making for years! Delish! Sometimes I add tiny cubed ham to it for some fun. I want to make it now, but it is just too darn hot to turn the oven on!