Baked Macaroni and Cheese

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Creamy, cheesy and I love the taste. Will never use another recipe.

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I love watching Alton's show since it is *science* based and he is, after all, eminently watchable and entertaining. I don't much follow recipes I find online (it's always better to go with grandma's tried and tested true blue recipes but I've made this several times now and I have to say it just gets better each time. It has a rich, distinctly tangy flavor that I assume derives from the mustard powder and bay leaf. If you like the taste of plain cheese, I suggest to stay away, but if you like earthier flavors and aromas (and aren't afraid of something a bit out of the ordinary then this is the way to go. My family isn't big in mac and cheese, but every time I make this I have to double the recipe because I know it won't last. Truly delicious!

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Yummy!!!! Tasted great!!!

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So easy, and delicious!

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Way too oniony flavor that overwhelmed the cheese. PS, I skipped the bay leaf since I don't like bay.

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Homemade macoroni and cheese! Beats instant macoroni a million times over. The smell alone brings comfort and happiness to my home.

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Tasty. I forgot to wait untill the mixture boiled so it was not very thick but still good.

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I enjoyed this recipe very much. Creamy interior, crunchy exterior, and the delicious flavor of a variety of cheeses that take me back to my childhood. The foods that make people smile are the best foods of all and this made me smile. I have made it twice and i even added bacon to it the second time which made the dish even richer.

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I thought the dish was delicious however I had to use an electric hand blender after making the sauce to make it smooth prior to adding it to the noodles. Then the leftovers curdled the next day when the dish was reheated. Is that because of the egg or was my cheese too sharp to give the slightly grainy taste? Any suggestions?

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AWESOME!