Baked Macaroni and Cheese

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This was a Fantastic recipe!!!! I read some of the other reviews and was a little hesitant to make this, but I'm really glad that I did. My whole family loved it! It was not "gritty", or "dry" as some others had said, instead it was creamy and full of flavor! Maybe others should shorten the cooking time.? Just a suggestion.

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I have a friend who went on and on about his best ever mac and cheese and the "secret ingredient".
Well this blows that out of the ballpark!!!
It is one of the best mac and cheese recipes I have made.
The next day fried, if there is any left, is also fantastico!!!
I am continually AMAZED by people who do NOT follow the recipe and after altering it, or mentioning they do not have an ingredient, give it a poor rating. Go out and buy the ingredients and rate the recipe. We don't care about your subverted recipe. We want to know about this recipe. And it is great.

Thanks for the recipe,
it rocks.

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A little too oniony but otherwise really good ... Will make it again. Easy recipe.

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Not as successful as I would have thought. Alton's recipes are always reliable but this one fell a bit flat. Seemed a bit light on flavor. I would recommend mixing up the cheese a bit. Perhaps substituting some gruyere or smoked gouda.

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Delish! I used 8 oz. English Coastal Cheddar (in a brick I purchased from Costco, and Kraft 2% lactose free extra sharp cheese, 4 oz. Also, 2 c. of 1 % milk, 1 c. lactose free 1% milk. I have lactose issues, so needed some help here, and could probably do the whole thing with lactose free milk. I also subbed 1 Tbl onion powder for the onions. Also, I always use whole grain/whole wheat pasta. I thought this was a wonderful baked mac and cheese and will make it again.

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Excellent!!!! I made two changes to the recipe: I used 2 cups 1% milk and 1 cup fat free half and half, and stuffed some thick slices of Tillamook Extra Sharp Cheddar down into the mac n cheese prior to capping off with shredded cheddar. (Tillamook extra sharp cheddar is a cheese I have to have shipped from the west coast so use it sparingly. I love the taste of the onion in the cheesy bechamel! Alton, you've changed the way I make Mac N Cheese forever! Thank you for sharing!

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I wasn't a fan of this recipe. I really like onions and liked the flavor they added but found the rest of it to be more bland and paste like. I did use sharp cheddar, though I looked for extra sharp but didn't find it in the pre-grated package (maybe grating it yourself would be better. Like some others, I used Italian bread crumbs hoping to kick up some of the seasoning a bit. I wanted it to be cheesier...I think my next attempt will be one of the four-cheese types, particularly with gruyere.

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Watching the Youtube video helped me figure out what tempering was. Overall this recipe was really great. I made it with 2/3rds 900g Old Cheddar and 1/3 Cheddar(I think we call Sharp Cheddar, Old Cheddar in Canada and had to make the recipe in steps due to timing. I made the sauce with tempered egg and cheese first, the made the macaroni and mixed it in. I used Italian bread crumbs instead of Pancko and it came out quite nicely still, though I didn't think the crumbs had browned enough and broiled it for a few minutes- came out a touch too dark then.... I think the onion flavour was perfect, and the recipe overall was pretty easy to make.

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It was a bit time consuming to make but tasted great and my family loved it!

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Surprised this recipe has an average 4 out of 5 stars, but after reading the lower-rated reviews I can see why. If your idea of the "perfect" mac & cheese comes in a box with a pouch of cheese-flavored powder you probably won't care for this recipe, which is good old-fashioned baked mac & cheese.

One thing that can make a HUGE difference in this recipe (or any cheese recipe is the cheese used, the already-grated stuff in a bag is not near as flavorful as a brick of good cheddar. The "extra-sharp" stuff in a bag has less rich flavor than a good brand of "mild" cheddar, and if you buy a good brand of extra sharp...WOW what a difference. The pre-grated cheese also has ingredients to keep it from caking together, so that also makes a difference in the flavor/texture of recipes in which the cheese is melted. I usually use Tillamook extra sharp which makes this recipe cost a couple bucks more, but an extra 25-50 cents per serving is very much worth it IMO.