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Baked Macaroni and Cheese Recipe

Baked Macaroni and Cheese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (2008)

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Average Rating:

Total Reviews: 2008

Showing 1961-1970 of 2008

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  • on November 09, 2004

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    I've made this recipe twice now, and I wasn't terribly impressed the first time. It just didn't have as much flavor as I would have liked. The second time, I bought the sharpest cheddar I could find and the results were spectacular! It made a huge difference. Also, for those who found the onion too much, I sauteed them in the butter before adding the flour. No strong onion flavor, just the right amount. This is also a recipe I pray for leftovers from because the fried macaroni is great. We served that with a bowl of chili the next day. My husband claims the entire thing is actually better eaten cold. Not my thing, but the recipe is worth all the effort if you have good cheese. Make sure it is a little sharper than you want to eat, and you should be good.

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  • on November 09, 2004

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    It's great

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  • on November 08, 2004

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    I love Alton Brown to death, and his stovetop mac and cheese recipe is great, but for the best baked mac and cheese recipe, try Giada De Laurentiis' Baked Rigatoni with Bechamel Sauce. It's wonderful!

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  • on November 03, 2004

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    This recipe was just not cheesy or creamy enough. It turned out thick and tasted a lot like flour.

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  • on October 25, 2004

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    Worked out great! I think it helped a lot to have watched the episode as well. There are always tips that Alton gives on the show that don't end up in the recipes online.

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  • on October 22, 2004

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    I'm not the biggest fan of onion so I left that out, and it turned out really well. I think next time I might subsitute cayenne pepper for paprika because the paprika added a sweetness to it that I wasn't so sure about.

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  • on October 19, 2004

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    probably the best mac and cheese recipe i have ever made! the onions add a delicious flavor. a hit with the whole family!

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  • on October 19, 2004

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    While I liked this recipe, I thought the onions overwhelmed the taste of the cheese.

    I love mac and cheese and I'll try any new recipe, but I doubt I'll try this one twice.

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  • on October 13, 2004

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    My husband and I just didn't care for this recipe. We like onions, but the onion flavor in this dish was overpowering and tasted out of place.

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  • on October 13, 2004

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    Made this mac & cheese for the first time last night, and loved it! I think I cut back on the amount of onions a bit - I'm guessing I used about 1/3 of a cup (I didn't measure; I just used 1/2 of a small onion. To be honest, the onions weren't even noticeable in the end result.

    The texture was not at all grainy, as others have noticed. Make sure you actually use a whisk to mix the flour/mustard into the butter - not a spoon, and not a fork, but an actual whisk! Also, I added the flour/mustard very slowly using a sifter, while *constantly* whisking with my other hand. After adding the milk, continue whisking to make sure there are no lumps. Nothing but creamy goodness!

    In addition to the cheddar, I added a bit of fontina. Also used plain bread crumbs in stead of panko. I just wish I had made a larger batch!

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