Baked Macaroni and Cheese

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This is the best mac and cheese ever. I always get compliments. Try adding some franks redhot to the cheese mixture to add additional flavor.

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Great recipe! Doubled the batch and used a little Velvetta along with the sharp cheddar. Substituted some of the salt with chicken base bouillon. True comfort food - paired with homemade corn dogs. Perfect for a cold winter day in San Diego. Thanks!

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My first time making it and everyone liked it. A little too much onion for me, next I'll use less onion, more cheese.

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Good. A little diffrent with the bread crumb topping, but loved it. Will def make again.

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This is a huge crowd pleaser. I make this for every pop lock event we attend. I have tried to use evaporated milk instead of "real milk" Hubby could tell the difference. He preferred the "real" milk I prefer this M&C over anything you can buy

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I don't think my review will stand out among the nearly 2k, especially because I cheated. But for starters, this recipe is outstanding. I've never made mac & cheese from scratch, but I was looking for a vehicle to extend the use of my leftover smoked pulled pork. I realize adding the pork alters the outcome, but just on the noodles & cheese this was a winner.

I skipped the egg as an oversight and added dried sage (for the pork. I added minced jalepenos, and also carmelized the onions before adding. So my version was a mutation. But the outcome was spectacular. I will say I sampled the noodles and roux prior to adding the pulled pork and baking, and it was delicious. Given the added volume, I used a 3Q dish which made a shallower dish, and in turn created extra crust. All very good. For anyone looking to extend the use of pulled pork--this is a great dish. Thanks AB

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Creamy and crunchy makes a perfect main course or a side dish. The kids love every time. (I do without onions for the kids

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I've made a variation of this plenty of times, and every time... it comes out wonderful! I don't add the onion (just a personal preference and I substitute gouda for a portion of the cheddar - it always just disappears. This has become a MAJOR comfort food, and during the holidays it was what everyone asked me to make!

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I have now prepared this recipe what feels like a hundred times for my family and for entertaining because it is SO GOOD. I always stay fairly true to the recipe with the exception of using more cheese in the sauce and on top, plus I add garlic with the onions. (Make sure you mince the onions as finely as you can so they are "invisible." Recently I have taken to adding jalapenos into the mixture...another big hit at the table! Leftovers are not quite as creamy, but the flavor is consistently amazing.

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I made this for thankgiving and my whole family really enjoyed it. I think it really tastes better the day after so making it a day ahead next time. thanx