This recipe is the best homemade mac n' cheese I have ever had! I love how creamy it is.

This is a good basic macaroni and cheese recipe, and one with which it is easy to improvise. But, that strength is also its weakness - not only is it easy to improvise, it is required. The recipe leaves out certain pieces of information - amount of bread crumbs (indeed, the direction to put the breadcrumb mixure in the baking dish at all) and cooking time. But, no matter - anyone except the newest and least confident cook can figure out what needs to be done. I do question the instruction to salt the broth, as most commercially prepared broths are already incredibly salty. I'd recommend checking the sodium content of your broth before salting - or just skip the salt altogether, although it will add more flavor. In any case, I made this with a few changes, reflecting what I had on hand at the time. I used beef broth instead of chicken broth, and added water to it, since I didn't have quite enough in which to cook the macaroni. In place of macaroni, I used whole grain rotini. I used skim milk and a small amount of light sour cream, in place of light cream. I also added a bit of coarse mustard to the milk mixture to add more flavor. And finally, I used whole wheat breadcrumbs and left the parsley out of the mixture.

I have to admit, I overlooked one part of the directions, and did not add the cheeses to the milk mixture before putting the milk mixture in the baking dish with the pasta. Instead, I added the milk mixture to the pasta, and then added the cheeses, and mixed thoroughly. The end product may not have been quite as creamy as it could have been, but it was still delicious.

I'd recommend making this and changing things up a bit - add broccoli, or add cooked bacon. Even something like mushrooms would taste good.