Baked Macaroni and Cheese

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • Topping:
  • 3 tablespoons butter
  • 1 cup panko bread crumbs
Directions
Watch how to make this recipe.
  • Preheat oven to 350 degrees F.

  • In a large pot of boiling, salted water cook the pasta to al dente.

  • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

  • Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

  • Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

  • Remember to save leftovers for fried Macaroni and Cheese.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.1 2235
Best mac and cheese ever! I makes this for my niece and nephews and they always request it.  item not reviewed by moderator and published
Made this last night and doubled the onion, bay leaf and used chipotle powder AND paprika. Was fantastic, just thought it was a bit heavy on the breadcrumbs. Would have been great without, even. Might reduce to 1/4 c breadcrumbs next time. Will definitely make again!  item not reviewed by moderator and published
needs color red or green peppers,carrot shavings, and diced tomatoes item not reviewed by moderator and published
Delicious with jerk tilapia  item not reviewed by moderator and published
Oohhhh, so delightful with 3 oz. Extra cheese being smoked swiss! item not reviewed by moderator and published
too bland..  item not reviewed by moderator and published
I love this recipe.  I added more cheese and diced tomatoes, then put tomato wedges on top, curved side up after putting on breadcrumbs.  A wonderful meal.  item not reviewed by moderator and published
Delicious and easy, my family and I loved it. The recipe is officially on the list of "keepers". item not reviewed by moderator and published
Rating is for the video only! Loved it. I make Martha Stewart's recipe cause I love the addition of gruyere cheese. Otherwise, it is similar minus the onion and baby leaf and the...well, you get my drift. Nice job on the video though. Love lots of your other recipes! item not reviewed by moderator and published
It's amazing. You can't use cheap cheese because cheap cheese tastes like nothing. Also, the video instructions are slightly different from the written instructions.  item not reviewed by moderator and published
For baked macaroni and cheese @ 2:55 minutes into the video, how much shredded (Sharp?) cheese is used from the red plate to the mix.....Dave ? item not reviewed by moderator and published
Loooove it! item not reviewed by moderator and published
I made this exactly as the recipe states, except doubled it for a Christmas party. It was all gone and so many wanted the recipe! Thank you, Alton! item not reviewed by moderator and published
I made this without the onion and bay leaf and it was still a hit at Thanksgiving. I gave this four stars instead of five because the cheese sauce needs a lot more salt than what the recipe calls for. Be generous with salt especially if you're making a big batch or it will be pretty bland. I would also add more cheese and bread crumbs. I added garlic powder and bacon bits with the bread crumbs for a nice kick. item not reviewed by moderator and published
Too complicated and bland.  item not reviewed by moderator and published
That was cute, I really enjoyed the video. item not reviewed by moderator and published
Easy to make and very tasty item not reviewed by moderator and published
My favorite recipe ever! I follow it to a "t" and it comes out perfect every single time! My family begs for it! item not reviewed by moderator and published
This is a keeper!  The texture was just perfect -  bubbling out of the oven with the light crispy crunch of the panko bread crumbs.   Just a couple of things to note:  I used a Cellentani pasta instead of elbow macaron and it was perfect!  I used close to 5 cups of cooked pasta and it was just the right amount.   In reading some of the reviews on the salt, I cut back to only a half a teaspoon of salt.  It was not enough and I would use just under a teaspoon next time.  I was hesitant on adding the onion, but I have to say it really added a nice flavor so keep the onion!  This was an excellent mac and cheese dish and there were no leftovers.  Happy bellies!!!  I <span>can't wait to make again!  Thank you Alton Brown!</span> item not reviewed by moderator and published
Alton Brown never failed me...before today.  We do not like onion/bay leaf  in our mac n cheese.  It is not savory.  It is just weird.  I'll stick with Martha! or Smitten Kitchen<br /> item not reviewed by moderator and published
I made this last night minus the bay leaf and mustard which seemed odd to us in mac and cheese.  Came out great, altho I'm doubling the cheese next time.  The panko didn't brown up enough either in that 30 minutes so next time I'll throw it under the broiler to finish it up.   Thanks Alton! item not reviewed by moderator and published
This is the best macaroni and cheese ever! My family loves when I make this. The onion and bay leaf give it that "Je ne sais quois." Smile. Thanks for sharing. item not reviewed by moderator and published
Best Mac and cheese ever. I've made this so many times I've lost count. I omit the onion and sometimes the powdered mustard. And I usually don't do the breadcrumbs. Sometimes if I run out if bay leaf or paprika I don't use them either and still turns out fine . For the people who got a brown or burnt sauce, you need to stir it a lot and don't walk away. Also, be patient, after you add the milk I let it simmer and keep stirring for a bit longer than stated. It will help make it thicker and creamier. If it gets too thick you can add a bit of milk. And I also don't use the cheese on top at the end. I just add a bit more to the recipe in the beginning. Hope this helps .   item not reviewed by moderator and published
Question:  If I make four times as much can I use 4 times each ingredient or must the amounts be adjusted somehow??  Thanks. item not reviewed by moderator and published
the first two times i cooked this is was terrific then the next time i cooked it it was just horrible i followed the instructions but the sauce turned brown and disgusting and when i added the cheese the cheese didnt merge with the milk, it just became lumps of flavorless ish then after i baked it the sauce went away completly (probably my fautlt cause i didnt add panko) and the cheese was completly flavorless and help? item not reviewed by moderator and published
So good. Turned out perfect except I used Italian bread crumbs! item not reviewed by moderator and published
I love mac and cheese! The fact that this is baked mac and cheese made it even better. I will indeed continue using the recipe and will use it when my family visits for Thanksgiving! item not reviewed by moderator and published
Followed the recipe exactly, except I used regular mustard instead of the powder. My family loved it. I didn't have any problems with the onion or mustard flavor like other people did. item not reviewed by moderator and published
Have to double the recipe for this household. Can never go wrong with this American mainstay.<br /> item not reviewed by moderator and published
mac and cheese. awesome! item not reviewed by moderator and published
My mom used to make Baked Macaroni &amp; Cheese but I didn't have her recipe.  I don't like mustard so I should have left it out otherwise it was tasty.<br /> item not reviewed by moderator and published
Gritty, greasy and far too much onion and bread crumbs. Sauce "broke". Barely edible. Followed recipe to the letter. I love really creamy baked mac and cheese. This is not a creamy recipe. item not reviewed by moderator and published
Very good!! item not reviewed by moderator and published
Quick Question:  I've made this and loved it, but has anyone made it ahead and refrigerated before baking?  I'd like to make this a few hours ahead, but didn't know if it would get gummy or change the texture of the pasta?  Thanks! item not reviewed by moderator and published
Bar none this recipe has become favorite! Alton knows the science of cooking and he has scored big time with this one.  Super good  refrigerates well and heats right up in microwave without being a brick like some mac and cheese  SUPER fabulous item not reviewed by moderator and published
This is the best recipe I've found so far... Except I can't make it because I have no way to measure anything in pounds or ounces. If you could say how many cups that is cooked or uncooked (preferably cooked) that would be much easier for people who do not have kitchen scales or, I don't know, use the metric system. item not reviewed by moderator and published
This is amazinggggg! My go to mac n cheese recipe! item not reviewed by moderator and published
Awesome. I'm a Kitchen Manager for a Rescue Mission, and the guests have resorted to begging me to make it on a regular basis.  item not reviewed by moderator and published
Being a loose cannon who doesn't play by the rules, the first thing I did was use bow-tie pasta instead of elbow macaroni. Thought it would bring some class to it but it ruined the dish. I also don't understand why it calls for bread crumbs and then tells me to immediately toss them. What a waste.. Overall, meh. FIVE STARS. item not reviewed by moderator and published
This is a classic, old style, baked macaroni and cheese. I've made it dozens of times for family, guests and events and it always gets great reviews.  item not reviewed by moderator and published
I am so sorry, but this was absolutely horrific, an absolute disaster. The topping was bland and completely tasteless; the pasta was chewy, rubbery, and stuck together like glue, and the whole thing just tasted absolutely awful. Not a good recipe at all, wouldn't make this again. item not reviewed by moderator and published
I really think the bad reviews of this recipe are the result of people who don't know how to cook. IT WAS WONDERFUL !!!!! My husband and 30 year old son ate every bit ! And they are mac and cheese nuts. I had to fight for the small portion I had. Will definitely make again and double the recipe. Thanks Alton. You ROCK !!  item not reviewed by moderator and published
Comfort at last item not reviewed by moderator and published
I found the onion flavor to be much too strong. item not reviewed by moderator and published
Way too much onion. Grainy consistency. My 9 year old son would not eat this. item not reviewed by moderator and published
This is my favorite Mac N Cheese recipe. The mustard powder and onion add so much flavor. I sometimes use almond milk to cut back on the amount of dairy and it is fine. I try to get the onions as small as possible so that the macaroni and cheese purists will still eat it. item not reviewed by moderator and published
Soooo tasty!! I loved this dish. I'm not sure if I didn't cut the onions small enough or let them soften enough, for we found some tough ones mixed in with the pasta. Other than that, the dish was great. It really needs the full half hour (or more) in the oven...it's just hard to wait for it!! I made 1 addition - I added gouda for a bit more smoky flavor. item not reviewed by moderator and published
Alton is a little vague with his 12 ounces of cheese. To me that is 3/4 of a pound and not a cup and a half. That is pehaps why some people think the taste is not cheesy. I also find pre-grated cheese to be blander than if I grate it myself. item not reviewed by moderator and published
Has anyone made this the day before and then baked it right before dinner? I made this last year and it was great, just trying to save some time. item not reviewed by moderator and published
Not ever a fan of Mac and Cheese but -t-t I sure am now with this recipe, which I doubled. . So as not to mess it up-- I used a double boiler so I would not burn the milk.. I also went online to see how to render an egg ..since I needed a refresher course. I used 4 cups of shredded sharp cheese in a bag-- and used 2 cans of condensed milk plus 2 cups of skim. Just because I got lazy I put 'chopped' dry onion into the milk and also put a dash of Wistershire because people complained about it being bland..ground some black pepper into it. Oh My -- that cheese sauce almost didn't make it onto the macaroni it was so delicious. Panko crumbs with 2 T. of melted butter ---- it was a hit! I am a fan! item not reviewed by moderator and published
I expect mac-n-cheese to be cheesy, rich and flavorful. Unfortunately, none of those adjectives could describe the mac-n-cheese I made following this recipe. The cheese sauce was so bland and thin that I had to double the cheese amount and add more flour. Mind you, I was using EXTRA sharp cheddar cheese the whole time. I wonder if the people giving this recipe 5 stars have ever had true southern style mac-n-cheese. This recipe is FAR from that. If I were to use this recipe again (and I won't), I would cut the milk down to 2 maybe 2 1/2 cups and/or double the amount of cheese. Using extra sharp cheddar is a must. Otherwise, you end up with elbow macaroni covered in a thin yellow sauce that has a vague hint of cheddar cheese. item not reviewed by moderator and published
For me, my batch of mac n cheese tasted wayy to mustardy. I purchased the mac n cheese blend from the store it includes sharp cheddar and swiss. The package contained 16ozs of cheese. I used the entire bag. Is it bc i bought the mac n cheese blend that it tasted too mustardy and barely cheesy? It obviously says in the ingredients sharp ched so oops my bad. If I was to shred the cheese myself do I need a scale in order to calculate the 12ozs. I know 8ozs=1cup. Is this strictly for liquid? And does certain liquid have higher density level? I also do not have any bay leaves at my house nor ever used it in cooking. That may also add to the flavor imbalance? There was a confusion when I read "Stir in 3/4 of the cheese" Does this mean add in 3/4 cup of the cheese or to add 9ozs (3/4 of the total cheese) I ended up adding 3/4 cup or cheese to the sauce. Also should I be melting the cheese in to get an even consistency or leaving the pieces of the shredded cheese for burst of flavor. item not reviewed by moderator and published
The best mac and cheese ever!!!!!! item not reviewed by moderator and published
Amazing! I have made this for the past couple years for holidays and always get compliments. item not reviewed by moderator and published
not my favorite item not reviewed by moderator and published
I make this often and get so many compliments. item not reviewed by moderator and published
I have made this recipe at least four times now. I love it, BUT I change it a little. I agree with others that this is NOT an "easy" recipe for beginner cooks. Change #1: I add minced garlic when I add the onions. Change #2: If you don't remove the milk from the heat before you add the cheese, it's likely that the sauce will turn out grainy. Using whole milk or adding some cream will also help to stabilize it and prevent a grainy sauce. Change #3: More cheese doesn't hurt the recipe. Change #4: Crumbled croutons make a great topping- much more flavorful than panko. I always get a lot of compliments on this dish! It's also great with broccoli, tomatoes, and/or bacon added. item not reviewed by moderator and published
Great flavor, huge raves. I don't agree with the "easy" rating. Tempering an egg and building a hearty thick sauce takes some skill. So glad I managed to pull it off! item not reviewed by moderator and published
This is the first macaroni and cheese I have made by scratch, and now four times in, is the ONLY recipe I need! It is so GOOD! Has a different flair compared to your standard bland macaroni and cheese dishes! To those reviewers calling this recipe bland... you either aren't seasoning with salt before adding noodles to the sauce, or aren't using a sharp cheddar; both are key. The bay leaf and onion add a wonderful savory component. This has come out wonderfully each time i've made it, and i've always gotten compliments! To ensure it's at its creamiest, make sure you make the sauce/noodles, and bake it the same day you intend to serve... i've prepped it the night before, and baked it the next day, and it wasn't quite as creamy. Same day prep/baking make this dish a winner! I love Alton's recipes! Can't go wrong! item not reviewed by moderator and published
I really wish Alton (or his team) had bothered preparing this recipe as it is described. I ended up ruining Sunday dinner and wasted about $10 in ingredients because whoever wrote the recipe failed to mention one key tip: "Be careful not to scorch the milk while you're SIMMERING IT FOR 10 MINUTES! Stir continuously over low heat". Due to the bitter, scorched taste, I had to throw out the entire dish, which I had doubled. Please keep in mind, not everyone following your recipes has much experience in the kitchen. Adding two little sentences could have saved my meal. Seriously considering selling the tickets I bought to see Alton in February... item not reviewed by moderator and published
Followed the recipe exactly (except for doubling) and it was great! It was inhaled by everyone at dinner. I used good sharp cheddar that I shredded in my food processor and made sure to let the sauce simmer long enough to thicken up. This step and good, quality cheddar are essential in this recipe (I believe the detractors did not follow one or both of these). While I was skeptical about the onion, simmering it with the sauce mellowed it very nicely and softened it so much that you did not bite into onion pieces. It added very nice flavor to the dish. Feel free to sub your own breadcrumbs with butter instead of panko. Both work well. item not reviewed by moderator and published
I have made this every year for Thanksgiving, and my family just loves it. Its rich so its not something to make all the time. But during the holidays its awesome. Thank you Alton Brown!! :) item not reviewed by moderator and published
This is my favorite macaroni and cheese recipe! My tip for those that think the recipe is bland: use extra sharp cheddar. My favorite I use is Beecher's Flagship. Another great one is Tillamook extra sharp white vintage cheddar, since Flagship can be quite expensive. I use the called for 12 ounces with the extra sharp cheddar and also add another 8 ounces of regular cheddar to really give it a cheesy flavor. Also, make sure not to over cook the noodles when boiling them. They will get mushy as they bake in the oven absorbing more liquid. item not reviewed by moderator and published
I didn't even get to taste it.... So this review is about the recipe steps, it lacks a lot of details! I'm not a chef but not a horrible cooker either but as I was making the sauce for the mac n cheese it says to whisk in the flour and mustard failing to tell you to keep it from burning the bottom of the pan. My pan is burnt to a crisp. item not reviewed by moderator and published
'Love this recipe. I am not allowed to show up or have Thanksgiving without it! I use Trader Joes 3 Cheese Blend, and instead of panko, I use the Cheddar Cheese Fried Onions. I am always asked to bring it too every pot luck as well. item not reviewed by moderator and published
Just because it is how I roll I modified the recipe. That said, the base of the recipe is there. Make sure you taste the milky mixture prior to adding the cheese. That is key especially for those that said it was bland. That is when I played with seasonings and added a few additional ones that were not in the recipe. I also choose not to toast the panko. Instead I made a cheese crumble which toasted beautifully and gave the crust a smokey cheddar flavour. item not reviewed by moderator and published
Best Mac and Cheese I ever had! Whoever doesn't like it but be used to the box. item not reviewed by moderator and published
This was really, really awful. Mushy, mealy, tasteless slop. Super disappointing. item not reviewed by moderator and published
are you guys following the directions its only 1/2 cup of diced onion which isnt alot item not reviewed by moderator and published
I've made this twice before. First time I brought it to a pot luck hoping to have some leftover for myself the next day; didn't get the chance because everyone ate it all. Second time made for dinner. Tip: add bacon if you want to really make your carnivorous boyfriend happy. item not reviewed by moderator and published
The best macaroni and cheese I have ever eaten or made. I followed the recipe to a T, and there was none left after dinner for leftovers. item not reviewed by moderator and published
Onions DO NOT belong in macaroni and cheese! I'm sorry! They just don't. Egg? Great! Makes it rich. Mustard? Cool! Earthy flavor. But onions don't belong in Macaroni and Cheese. item not reviewed by moderator and published
I followed the recipe exactly and was very disappointed. Bland and very little cheese flavor. Will not make again. item not reviewed by moderator and published
This is so bland and boring. Add some spicy sausage and jalapenos at least. It sucks, dont waste your time. fooled by the the high ratings. It really isnt worth it item not reviewed by moderator and published
this was amazing i made this without modifying the recipe and it came out great, and I do know how to cook this is the #1 searched recipe for mac and cheese item not reviewed by moderator and published
It saddens me to say...this is gross....the sauce comes out mealy, and has no cheese flavor...It needed double the cheese and half the flour. item not reviewed by moderator and published
This recipe is terrible. Would never waste my time or money making this again! I cannot believe all the 4 &amp; 5 star ratings this recipe received. I followed this recipe to the letter and yes, I know how to temper eggs and I know how to make a roux, and yes I know how to melt cheese. I did everything exactly as instructed and what I wound up with was macaroni and panko. No flavor whatsoever and no cheese anywhere to be found. Dry and Bland. If this is supposed to be the best Mac and Cheese, I sure don't want to try the worst. Give me Kraft (or no name for that matter) box Mac and cheese any day over this. This was so bad, my husband told me not to give him anymore of this because he would not eat it. With the price of butter, cheese and milk, this was a gross waste of money! Read more at: http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
I made this with Abbydale cheese, which is an english cheddar with chive and onion, and some aged white Vermont cheddar. It is amazing! I roasted root vegetables with garlic, fresh rosemary and olive oil and served this as a side dish. A really great cold November night dinner. This is a menu I would gladly make and serve to guests. item not reviewed by moderator and published
I was skeptical based on some reviews but I decided to make it and not modify it in any way and it was so amazing, the flavors were good, very comforting. I accidentally forgot the egg as we'll and it didn't seem to affect the dish in any way, only change I would make next time is to double the recipe next time because it was all gone the first night!! item not reviewed by moderator and published
Ohhhh, this has got to be the best macaroni and cheese I have ever made! Can't get enough of it! 3rd time making this. item not reviewed by moderator and published
Find it hard to believe that a 1/2 cup of elbows is going to make 8 servings! Maybe as a side? When I make Mac &amp; cheese. It is the dinner maybe with a salad! item not reviewed by moderator and published
Good flavor! I used fresh white bread crumbs instead of panko. I thought there was a bit too much butter, even for me, so if I make it again I may cut that back, at least on the topping. I liked the additions of the paprika, mustard, onion. I think it would taste great with some stewed tomatoes added too. Make sure you use whole milk, and stir the cheese in off the heat to avoid a grainy texture. Don't rush the sauce--it takes time and attention. Suggestions for a similar recipe: check out The Pioneer Woman's recipe. For a more gourmet version, Ina Garten's recipe with gruyere is yummy. item not reviewed by moderator and published
You need to write this recipe with more detail. You failed to mention the process of pouring in the milk and other ingredients. In the video, the dry ingredients are added first to make a paste and THEN the milk is last. In your writing, you just said to mix it all together. This recipe gets 4 stars because of the lack of detail in the written recipe. 5 stars for the video though! PS: Fix the issue I had! item not reviewed by moderator and published
I loved it and I think my family will too. Im going to make this again and take to our thanksgiving dinner gathering. item not reviewed by moderator and published
Good mac and cheese, but not sure about the onions. I am an onion fan, wasn't a fan of them in this dish. Next time I will sauté them to get a little color on them first, before adding them to the mixture to bake. I will also consider adding some cayenne pepper as well. item not reviewed by moderator and published
I made this recipe as written and I will not be making it again. For the amount of time involved, the end result is not worth it. I have been on the hunt for a creamy mac and cheese and this (unfortunately) is not it. The dish was not dry, but was not smooth. The flavor was good, but slightly bland. It needed a slight boost in the cheese flavor department. Overall, my rating is based on texture. I'm sure that using a different blend of cheeses would have helped the texture (and flavor), but then I would not have been making/reviewing the recipe as written. I still do not feel that the dish was 'there' enough for me to want to give it a second go with some tweaks. Onto the next.. item not reviewed by moderator and published
I know I'm bucking the 4 and 5 star trend here but I can tell you with certainty that this recipe is not very good. I have tried it two times because I have not had another AB recipe I disliked. The bay leaf and 1 T of mustard completely overpower the dish. As one of my guests told me when I asked for an honest opinion, "There's just too much stuff in there." I agree. There are far better M&amp;C recipes that let the mac and the cheese take top billing. If I was to make it again I would leave out the bay leaf and mustard. item not reviewed by moderator and published
Good, easy. I would of liked it better if it had a cheesier crisper topping. Overall very tasty:} item not reviewed by moderator and published
Excellent taste and texture. Well balanced. Even my wife loved it and she is not a cheese person. item not reviewed by moderator and published
I use penne pasta instead of macaroni noddles. And instead of bread crumbs use Lay's potato chips that are crushed up item not reviewed by moderator and published
What is this you say? Leftovers? I've never heard such a thing with this recipe. item not reviewed by moderator and published
I have used this recipe at church dinners and family gatherings, and all points in between with rave reviews. It is my go to recipe whenever mac &amp; cheese is called for. item not reviewed by moderator and published
Really not a good recipe. Bland, even with the ridiculous and unnecessary addition of eggs and onion. I realize that folks fawn all over Alton Brown, but I haven't been impressed with any of his recipes. They are often overly complicated for no good reason, include unnecessary ingredients and taste bland or worse. 'Food scientists' aren't always good cooks. To me, Alton Brown exemplifies that statement... item not reviewed by moderator and published
I desperately want to love this recipe (so much that I've made it three or four times), but I just don't. The texture of the sauce is off - it's fine in the sauce pan, but breaks or curdles when it bakes. Also, for the amount of cheese in the recipe, it doesn't taste very cheesy - it's just kind of bland. I give up - time to move on to another recipe. item not reviewed by moderator and published
This was terrible!!! I can't believe how much time and ingredients I wasted to make this. It tasted horrible. The sauce was not smooth at all! I have no idea why the egg is necessary. I'm not sure if people on here are just posting positive reviews because it's Alton Brown but that shouldn't influence your opinion about the recipe! People look for positive reviews about the recipe and not who it's from!!! Horrible, terrible recipe, will never make again!!! item not reviewed by moderator and published
This recipe is almost an exact duplicate of the mac &amp; cheese recipe I've been making out of a Good Housekeeping cookbook for over 30 years, except Mr. Brown added an egg, mustard powder and bay leaf, none of which are necessary for a fantastic mac &amp; cheese. item not reviewed by moderator and published
My favorite mac and cheese to date. item not reviewed by moderator and published
Us and the kids love this one. item not reviewed by moderator and published
I've made this recipe a few times and it's always been delicious. This time I exchange 12oz cheddar for 6 cheddar/5 mozzarella/1 parmesan. My only complaint is that in my haste I used a square dish instead of round and the corners are drier than the rest. (I use wet mustard and omit bay leaf too) For a richer flavor try re-balancing the dairy by reducing milk and adding yogurt/sour cream. item not reviewed by moderator and published
Great recipe for kids. It does not have "exotic" ingredients. It's good for adults as well. item not reviewed by moderator and published
It's macaroni and cheese - not a pasta and vegetable casserole -just saying! item not reviewed by moderator and published
you should be fine by using 4 times each ingredient. item not reviewed by moderator and published
Yes, but I'd prefer to make it in four regular-size containers instead of a really deep one.  The crunch of the panko crumbs is what really makes this recipe great.  <br /> item not reviewed by moderator and published
Just for giggles added 1 can diced ortega chilis  Ahhhhmazing item not reviewed by moderator and published
good idea Ortega Chilli's arn't that spicy ive used them in Chilli and encheladas and my family dosnt like spicy stuff much item not reviewed by moderator and published
The only measurement like that is the cheese. 12 oz..... Less than a pound (16 oz) but more than 1/2 pound (8 pz). I'd lean closer to the pound; how can more cheese be bad? item not reviewed by moderator and published
Giiirrrlll, get you a kitchen scale! You can get one for ten bucks. Uber helpful for baking, and portion control (if you're an over enthusiastic eater like me lol) :) item not reviewed by moderator and published
Toss the bread crumbs in the butter then use the buttered bread crumbs as the topping for the mac and cheese. item not reviewed by moderator and published
i think he is trolling item not reviewed by moderator and published
<span>I am so sorry, but WOW! Seriously though, the recipe made the pasta "</span><span>chewy, rubbery, and stuck together like glue" ?... Sounds like someone can't cook to me... Just saying. </span> item not reviewed by moderator and published
That is quite obviously 3/4 lb of cheese.  Who exactly measures cheese by volume?? Same person who wants to know why the chicken stock isn't in kilograms?? item not reviewed by moderator and published
You definitely need very sharp cheddar for this. Alton mentioned in the aired episode to use English cheddar which is very sharp and also not to use pre-shredded stuff because the anti-caking agents will give a weird texture. item not reviewed by moderator and published
I will use 5 blend cheese and velveeta item not reviewed by moderator and published
Oh wow i will try this thanks. item not reviewed by moderator and published
When it says to stir in 3/4 of the cheese, it was to add 9oz. That is why your dish was so mustardy. There was not enough cheese in the sauce to dilute the mustard. The cheese should be melted because the sauce will evenly coat the noodles. For your question about how many oz in a cup... Cheddar 1 cup shredded= 4 oz (113g/3.99oz) 1 cup diced = 4.65 oz (132g) 1 cup melted = 8.6 oz (244g) source: USDA SR21 You can also figure that out by using the weight of the package and the serving size item not reviewed by moderator and published
Other tips that you get if you watch(ed) the original episode. Use a very sharp english style cheddar. Not doing so is probably the biggest reason for "lack of flavor" in the reviews. The other key AB mentions is do NOT use pre-shredded cheese. It contains extra stuff to keep the shreds from clumping together. I suspect that is a big reason for some of the "grainy texture" reviews as well. item not reviewed by moderator and published
I agree we love this too. item not reviewed by moderator and published
I fail to see how that's their fault. I understand not everyone has skills in the kitchen, but seriously, take some responsibility. You don't have to be a gourmet chef to know that "high" is not the setting for everything. item not reviewed by moderator and published
Excellent choice of words!! I agree!!!!! item not reviewed by moderator and published
Do you really need a recipe to tell you not to burn the food? Really? item not reviewed by moderator and published
EXACTLY!!!!!!!! DUH!!!!!!! item not reviewed by moderator and published
Do you really need a recipe to tell you not to burn the food? Really? item not reviewed by moderator and published
It actually specifically tells you that. "Whisk in the flour and mustard and keep it moving for about five minutes." If you had your pan too hot, that is not the recipe's fault. item not reviewed by moderator and published
For goodness sake, do recipes really need to tell the cook not to burn the food? Did you just stand there and watch it happen? This low review is unfair except, perhaps, as a review of your kitchen skills. item not reviewed by moderator and published
EXACTLY........DUH!!!!!!! item not reviewed by moderator and published
haha same here! item not reviewed by moderator and published
Our kids love this too. item not reviewed by moderator and published
You're doing it wrong. ;) item not reviewed by moderator and published
how old is your husband. You should have told him he couldn't leave the table till he was done. Or called his mother and got him in trouble. item not reviewed by moderator and published
It's half a POUND. :D item not reviewed by moderator and published
That would be 1/2 pound not 1/2 cup. item not reviewed by moderator and published
carmelize the onions first... makes a difference item not reviewed by moderator and published
add velveeta to it item not reviewed by moderator and published
I'm trying to understand why you gave Alton Brown's recipe only 3 stars when you didn't even use his recipe...... item not reviewed by moderator and published
Ha ha Amber....good point, that's not fair! item not reviewed by moderator and published
I never use all Cheddar, switch out one cup of that cheddar with a cup of Greyere, and mix about 1/4 cup of good Parmesan cheese into the topping, yummy! item not reviewed by moderator and published
I agree. Cheddar is good for flavor but not for texture, it's not creamy enough IMHO. item not reviewed by moderator and published
Totally agree! Lately I start buying MIXes of cheeses, like "Sargento" 6 cheese Italian, or 5 Cheese Mexican. You get 11 Cheeses!! item not reviewed by moderator and published

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Alton Brown's Thanksgiving Menu