Baked Macaroni and Cheese

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Onions don't belong in Mac n Cheese, but everything else is fine. Good without them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best Mac N Cheese I've ever made - it was perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Was really great. I added some bacon and baked brussel sprouts quarted. My kids loved it. Its the only way to get them to eat this veggie.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First time I have ever made mac and cheese from scratch and yes perfect!!!!. The trick really is to keep whisking the milk and floor mixture at low heat for at least 10 to 15 minutes. I did use cheddar and montery jack as well for a different contrast and I changed from regular panko to chipotle seasoned panko for some added heat!!! So good!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Brilliant recipe, there is no other mac and cheese on the planet once you've had this prepared correctly. It's not soupy and creamy like the stuff you pour out of a blue box, but no one ever said it had to be. It has so much more flavor and more variety of texture.

I always make it with Tillamook extra sharp cheddar, and instead of panko bread crumbs I crumble some seasoned croutons.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been making this for years and it is still on the top 5 list of my husband's favorite dishes. It's one of my favorite things to make for guests because it's all do-ahead work.

Others have commented on the lack of creaminess in this recipe. Be warned, it is not soupy. You will not get that dripping cheese if that is what you are looking for. The end product is still rich and delicious but it's not a very liquidy mac and cheese.

I have started adding tobasco and worcestershire to my version and sometimes also crushed red peppers. I like a little kick!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tasty, but mine was chunky instead of creamy? what did i do wrong?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This has a nice buttery taste to it, very creamy, very smooth, rich in flavor and texture. That said, I would also change up the cheese by adding a variety of cheeses that cream well when baked (sharp white and yellow cheedar, parmasean, etc. Alton Brown is a great guy and I would eat anything he suggested, but this recipe is one of his best and by far one of the simplest.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made many baked macaroni and cheese recipies, and this one was by far the tastiest! My kids and boyfriend are loving it. There were no leftovers lol!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a great foundation recipe to improvise with. I wanted a more creamy result so I adjusted a few things; the end result was fantastic! For the roux portion, I used Irish Butter for the increased fat content, and used an additional tablespoon to give the overall product a little more creaminess. I used a blend of aged sharp white cheddar and extra sharp yellow cheddar for the cheese, and increased the amount by 4 oz. I replaced the onions with shallots, and added one clove of fresh crushed garlic from a garlic press when I added the additional ingredients to the bechamel sauce. Last but not least, I used a pack of Applewood Smoked bacon baked to crispiness, finely chopped, and added with the shallots and garlic to my sauce. Because I wanted a creamier result, I omitted the egg. What do custards do when cooked? They set. Nonetheless, this recipe was wonderful to play with, and it's delicious!