Macaroni and Cheese

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I made a double recipe for a big 4th of July bash and everyone LOVED it. "As good as Grandma's" was what everyone said. Thanks Ree!

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I made this mac for a simple tuesday dinner. Family of 3 said its a keeper. Tasty, easy to make, no wild ingredients. Made exacly as directed. No subs or additions needed. Did I say tasty!

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Great recipe. I made this for my family and they all enjoyed it. It is very creamy. It makes quite a bit, so I may cut it in half the next time. Actually, I'm going to be making it for our July 4th BBQ. Thanks Ree - love your recipes!

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Excellent! I love this recipe, as I do just about anything Ree makes. I substituted garlic powder instead of the dry mustard and it turned out great! It was so good one of the friends at a dinner party stated that "I could make a million bucks if I sold this Mac and Cheese!" Good luck, Ree!!

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This is the first mac and cheese recipe that I've actually been successful with - I used half white cheddar. Next time I may try some monterrey jack cheese. Found that it does need quite a bit of salt and pepper to be tasty. Overall a good recipe - Thanks Ree!!

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I made this dish for my family and a few friends, it was a huge hit. Delicious and this dish will be a staple in my recipe box.

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There are so many far better recipes for mac and cheese than this one. It's gloppy, the cheese is very one-dimesional, and the egg only adds fat and calories, no flavor. And would it really be too much to call the base bechamel instead of white sauce? How else can we understand the complex sources and histories of the origins of our food if we're unwilling to call things by their authentic names.

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Some of the 1 star reviews made me nervous because I eat a LOT of homemade macaroni and cheese. This is a phenomenal basic cheese sauce that allows you to play with the types of cheese and the herbs and spices you choose to include. I used Gruyere, sharp cheddar, and monterrey jack cheeses. I also added a pinch of herbs de Provence, garlic powder, and Worchestshire sauce. The added bonus: I made the sauce a few hours before serving time, so I just poured it over the pasta, covered it with foil, and then baked it for about 20 minutes before I served it. It also reheats amazingly well, keeping the creamy consistency. Definitely a must-use base for any cheese sauce.

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I was watching this dish made by Ree on Pioneer Woman on a Sunday morning, I prepared it for our lunch with hotdogs. It was a great hit with my family~they loved it and so did I!!!!! A keeper for sure. Another great recipe of Ree's, good job, from a country woman to another!

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Yuck! I did not like it at all, the flavor and smell made my tummy turn plus once i baked it the sauce became all clumpy and was no longer creamy. Will not make again