Baked Macaroni and Cheese

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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!

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This was VERY GOOD! I added in some cubed ham steak before baking in the oven and finished with a little parsley. I loved the little crunch from the panko bread crumbs. My kids loved it and my oldest even commented "i couldn't even taste the onions and paprika"...we like to watch Chopped and she informed me I was definitely NOT chopped with this dinner : I will most definitely be making this dish again!

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More than tasty....! I enjoy the hint of mustard. Also the panko crumb top stayed crispy after 2 days. Awesome!

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This was OK, but not great and not worth making again. The only change I made was to reduce the amount of onion to 1/4 cup, and that was still too much (and I normally like onions a lot. Otherwise, I followed the recipe exactly. The sauce was nice and creamy when it went into the oven, but when it came out, it had clumped up between the elbows. Not at all like a good creamy mac and cheese. I might try Alton's stove-top mac recipe, but I won't bother with this one again.

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I made this my way - 3 different kinds of cheese - it was just too much and made the dish too heavy. I love alton's recipes so I am sure it was my 3 cheese trial.

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This is one of my favorite macaroni and cheese recipes because it is not too cheesy and it has the perfect crunch with the panko on top. Try mixing 1/2 cup chedder cheese in the panko mixture before baking to get a cheesy crispy topping.

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This was the first mac & cheese I have ever made, not counting the countless ones I've made from the box. I chose it because it was the first recipe that came up on Google search, and I like Alton Brown. Overall it was quite good. Directions were easy to follow, except I wasn't sure what he meant by "temper" in the egg. I cheated on the cheese a bit; was short on cheddar so I mixed in a few others. My only issue was that I found it was way too heavy on the onion. When I make it again I will cut the amount of onions in half.

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Yum! I omitted the onions and used a white cheddar/Gouda mix of cheeses and it is delicious-I will definitely make this again!

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This dish was wonderful! First time making baked mac and cheese and I must say it's one of my favourite comfort foods now. I even used 1% milk instead of whole and it tasted perfectly fine to me. I also used seasoned panko bread crumbs instead of just plain which gave it a little more flavour to the dish. I'll definitely be making this again!

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Good, not great. I had to substitute some of the milk with heavy cream, which I ended up loving. I recommend using part milk & part heavy cream if you like a creamy macaroni. I followed the rest of the recipe exactly and had no problems with scrambling the egg or curdling the milk, but I probably should have cooked the flour a little more, since the overall product tasted of raw flour. But that's my fault, not Alton's :
Overall, it's the best macaroni and cheese I've ever made, but I still wasn't 100% happy with it.