Croque Monsieur Mac and Cheese
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Average Rating:
Total Reviews: 58
Showing 51-58 of 58
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By aislinnhallpric...
montgomery, NY
on March 25, 2009
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I made this recipe with a couple of friends the other night, and I was BLOWN AWAY. SO GOOD!!!!!!! My friends said they would have preferred cheddar, but I thought the gruyere was perfect. I'm going to make this again tonight and I'm EXCITED WOO
By boscheed_2584615
Charleston, WV
on March 24, 2009
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I tried this recipe, and even with a couple of changes (used gemelli instead of ziti, and subbed cheddar for the gruyere, this was a fantastic dish. The mac'n'cheese part was perfectly creamy and the contrasted nicely with the crisp topping. There were a lot of 'mmmms' around the dinner table.
By lvillarreal9
Sunnyvale, CA
on March 18, 2009
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I have made croque monsieur sandwiches before; my family and I agree that this doesn't taste like them, but we all agree that this recipe is DEFINITELY a keeper! A VERY tasty and delicious recipe that is just as much work as the original it claims to simplify; but DEFINITELY delicious and worth making again. I have put this in my recipe box for future meals.
By shelappe_10604010
Sleepy Hollow , IL
on March 16, 2009
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If you have ever been to Paris and eaten the ham and cheese crepes from t he street vendors you will love this recipe. It is truly the taste of "Croque Monsieur" and all things French.
It is rich , and comforting in a very sophisticated way. It really should not be called mac and cheese. You have no idea what a treat you are in for. I made it intially because my kids love Gueyrre cheese and how they loved this dish. Very Special!.
By lbockelman
Alexandria, VA
on March 11, 2009
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I made this for my family and it was a huge hit. Very easy to make. Portions are enormous. Could easily serve 6 people. We will make this again and again. Great comfort food.
By mariehorton_5918686
Houston, TX
on February 18, 2009
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Tried this last night, and followed directions totally. It was by far my new favorite mac and cheese! My husband, who does not like mac and cheese at all, loved this, and even got seconds. Will definitely make this again. Served it with chicken and was almost like a deconstructed chicken cordon bleu. Wonderful. Oh, love the magazine!
By charrison_2387099
Ottawa, ON
on February 01, 2009
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This mac and cheese is fabulous! I substituted Proscuitto for the ham as my husband and kids don't like regular ham. The topping is scrumptious and the result is a luscious decadent dish. Not for every day as it is high fat (but mac and cheese is meant to be!. The best recipe I have ever tried. We ALL loved it!!
By Bramma
Syracuse, NY
on January 27, 2009
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I was a little skeptical about this recipe, but decided to try it anyway. It blew me away! I followed the recipe except I used the same weight of leftover baked ham that I very thinly sliced. If you use deli ham, I would go with either ham off the bone, or a smoked ham. I think it adds a lot more flavor than plain boiled deli ham would offer. I grated both the Gruyere and Parmesan cheeses myself - because that is so much better and much more flavorful than the cheese that is already grated or shredded. The "french toast" type topping baked up nice and crisp and definitely added to the overall taste. This would be a very nice dish to serve at a buffet - - a nice change from the regular ziti that people usually serve.