Baked Macaroni and Cheese

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SO freaking good. We actually added 2 cups of jumbo lump crab...made it amazingly delicious.

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Every one loved it! I just make some changes based on my guests suggestions. I brown the onion and some garlic. I also add cayenne pepper, and some swiss cheese. I mix some parmesan in with the panko. I use Ziti for the pasta. These changes made a good dish great.

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It is just general mac and cheese... nothing special... There is not enough cheese or variety of cheese... Don't need pakrika, if don't have diversified cheeses to bring the flavor of the dish... One cheese would fair better with garlic and finely chopped leeks.. with an aged extra sharp cheese, if using only one kind of cheese... No layering of cheeses, no fun, comprised bland taste ... Good for babies and toddlers though..

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Excellent tastely receipe! The bay leaf added depth to the flavor that I would never have thought. I subbed the onion for a little onion powder and also added a pinch of garlic powder. I messed up on tempering the egg but it was still delicious. Hubby loved it.

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One of the best macaroni and cheese recipes I have ever made! I didn't add the ground mustard or paprika, and I added extra cheese! It was delicious and everyone loved it! I also used italian panko bread crumbs which gave the topping more flavor.

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This is very much like the mac & cheese recipe on the back of the old Mueller's Macaroni box when I was growing up. I tried Alton's anyway because his recipes are always good. I did not like the egg in it. It gives it a consistency I'm not crazy about. But I still love Alton.

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This is the best mac n cheese ever! I have been making this for years and it is so good. Everybody that eats it when I make it loves it too. It takes some time but it's worth it. My boyfriend requesting on a regular basis.

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This is a family favorite and I've now made several times and feel comfortable modifying the recipe. Few tricks: I measure and prepare everything prior to cooking to avoid burning the roux and I use an emulsion blender to stir and avoid that gritty texture some reviewers mention. This recipe is fattening, so I now Substitute skim milk, stirring on a lower heat and for longer and used 2% cheddar cheese. I get the same consistency. I add frozen broccoli florets (12 oz bag and a few cloves of garlic to the water while cooking the macaroni. It soaks up a lot of that extra cheese and is more filling. this recipe does have a lot of onion (love onion, not raw onion though but I don't mind and my toddler doesn't either! Non-negotiables are the ground mustard, paprika, and panko topping.

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Very tasty, very rich. It goes SO well with collard greens. Instead of Panko breadcrumbs, I processed what bread into crumbs for the topping. Delicious.

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Delicious!!! I used extra sharp Tillamook Cheddar cheese and I love the flavor. The mustard and paprika, onion added extra flavor as well. My husband loved it too, however, he is really picky and asked me to leave the onion out, as he likes a smooth texture. Next time I will either use onion powder or sautee onions to make sure they are softer. I didn't have the bay leaf, but this came out incredibly delicious. I cook and bake daily and use the foodnetwork all the time as a resource. This is a winner. I've also made Ina Garten's mac and cheese...another winner. Also Rachael Ray..another winner. Now I need to have a cook off to see which one wins!