Sage Butter Macaroni and Four Cheese

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Based on this Mac & cheese recipe alone I want to marry Aida & grow old with her. Yummy!

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I made this mac & cheese and loved it. In fact, my entire family loved it. It is easy to make and can be made quickly because you do not have to make a white sauce. The recipe IS written poorly but the modifications from the other reviewer will steer you in the right direction. I did not find it to be pricey however. But if you are comparing the price of aged cheese to pasteurized cheese then I guess it would seem pricey.

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This mac and cheese has wonderful flavor, I love the sage (must use fresh. I agree with alexisclaire_39, read the notes from reviewer csritchey_11725027, these modifications are the way to go. I made mine in the afternoon, baked it at 350 for 15 minutes to warm then broiled just to brown. I give it four stars only because the recipe is written poorly. With modifications it gets five.

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Have to agree that the taste is EXTREMELY good, but the recipe is EXTREMELY poorly written. Why list 4 ounces as weight and then say about 4 cups! Doesn't matter if you are using the 4 ounces as weight or measure neither equal 4 cups. Once you figure it out it is the best/easiest mac and cheese I have ever made/ate.

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I've been making this recipe for 2 years now. It is one of the most delicious & easiest Mac & Cheese I've ever had/made.I love that I do not have to make a bechamel sauce. The recipe is kind of a wreck but all you need is a little common sense. It also helped that I saw how she did this on her show. I changed the recipe a little bit. I used light cream cheese instead of mascarpone. I also used mild cheddar instead of the smoked cheddar. Make it. You won't regret it.

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Best Mac 'n Cheese out there. Many compliments from those who enjoyed it with me. READ the notes from - csritchey_11725027 - this was the most helpful review!

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I'm not entirely sure what others are complaining about. I followed the recipe almost to a T (I had to use a 13x9 baking dish and subbed part of the parmigiano-reggiano for a parmesan trio, I also eyeballed the cheese amounts and had absolutely no trouble whatsoever. I melted the cheeses in slowly on a low heat and everything came together perfectly. It tastes amazing and was really easy to make. I do agree it's a bit on the spendy side but well worth it.

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I love this dish. I think it taste even better the next day. I keep the oven door open when on broil to ensure the bread crumbs brown perfectly. I receive so many compliments whenever I serve this dish. Mac and Cheese is one of my favorite foods and Sage butter Mac and 4 cheese is the best!

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I've made many of Ina's Mac & Cheese recipes and have loved them. This is different -- and very, very good. I had it at my sister's and asked why she'd made it despite the dicey reviews, but then I tasted it. It's rich, creamy and decadent. It's easier than an Ina recipe (no bechamel sauce but equally rich. The problem with this recipe is...well...THE RECIPE! It is so poorly written that it's a bit hard to navigate and/or make sense of. That said, here's what my sister (and subsequently, I did!
- Cook the pasta until al dente. It's not going to bake for long enough to boil the pasta only half the time.
- 4 oz, (pay close attention here, Baltimore is 4 oz. WEIGHT, not volume. I weighed 4 oz of Parm then grated it. It's about 1.5 cups. Common sense, friends.
- Switch the 4 oz. cheddar, 6 oz. gruyere and do 6 oz of cheddar, 4 of gruyere.
- Do 1/2 cup panko crumbs w/ 2 Tbs. butter and 1/4 C. parm (adding the rest of the parm to the pasta
- Add the cheeses first, then add the pasta water; you may not need all of it.
- Bake it at 400 for a few seconds to get it nice and hot, then broil it for a minute to get the top crispy.

This is absolutely worth making -- and totally delicious -- provided you use common sense.

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This was expensive for a mac and cheese, plus it lacked that creamy depth that milk would have given it.