Baked Macaroni and Cheese

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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.

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I have made this three times now, it is asked for at family gatherings. I made some changes, I added white Irish cheddar and did not add the onion.THe first time I made it was for my sister after she had surgery and she said it was the best mac n cheese she has ever had (they frequent high end restaurants THere was a little left over and she said there was a fight the next day as to who was going to get it. To me this was gooey and yummy and even my fussy 4 1/2 year old daughter eats it. This recipe is a keeper.

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I read quiet a few of thereviews before trying this. I found them helpful but apparebtly I like onion more than the average person. I did cut the onion in 1/2 and wished I had not. Overall a very simple and useful recipe, will make this again and again. I usually have all of the ingredients on hand and that is always a plus. Making it for the big family get together on Christmas Eve will let you know how that goes.

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I'm at ends to find anything to complain about with this recipe... to the point that bad reviews must have come at the expense of user error.

I added a bit more cheese, used a white wine infused stone ground mustard, and forgot to pick up eggs, but it was the best mac and cheese I've ever had in my life... I made it for thanksgiving, and some of my friends were coming back in the room with whole plates of mac and cheese.

The only disappointment was the lack of leftovers the next day

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I'm not quite sure what happened, but this did not taste good. It wasn't bad, but it wasn't good either. I tempered the egg and everything looked fine, but when it was done cooking, it had a grainy texture and all I tasted was the egg. We did double the recipe, and perhaps this threw everything off, but I much prefer Alton's Stove-top macaroni and cheese recipe. That's my go-to. If you're thinking about making macaroni and cheese- try that one instead.

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I won't make this again. The box mac & cheese tastes better than this. The sharp cheese does not get smooth. It has a granular consistency mixed into library paste. I cut the onion back to 1/4 cup and that was still too much. I'd cut back on the mustard to 1 tsp. These fancy chefs seem to always over spice things. I hate watching them grab fingerfuls of salt, the white death spice. Do they even consider the daily recommended amount of salt in one's diet?

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Wow!! This was fantastic. I followed the suggestions from karenw1101 and the recipe was perfect. The adults and kids in my family gobbled it up. I will definitely be making this again.

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I think this is a great base recipe to play with. I took it to a party where everyone brought a dish and my doubled recipe all went with excellent reviews from all-especially from the kids! I came up with a few changes after reading the reviews:
1. Up the amt. of butter by a TBS or so & saute onions in the butter before you add the flour to make the base. This helps take away the "raw" onion flavor that many found to be overwhelming in the reviews. I also added some grated garlic and sauteed with the onions.
2.Subsitute 1/4-1/2 or so of the milk with chicken broth-it adds a ton of flavor!
3. I added a mexican blend and parmesan cheese to the cheese mixture for another layer of flavor. I also added the parm to the bread crumb mixture.
4. Omit the eggs to get a more creamy and less solid texture to the dish.
5. Bake covered to begin with & then uncover at the end. If you bake with convection the topping gets golden brown and super crunchy!

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My husband, 3 1/2 year old son and I consider this a keeper and my search for mac and cheese recipe is over. It's ooey gooey tasty good. Made some changes:
*Used 9 oz. EXTRA sharp cheddar cheese and 4 oz. sargento 4 cheese mix (cheddar, provalone, mozzarella etc....couldn't find other package of Extra sharp cheddar cheese...
*Took other reviewers suggestions and added 1/4 cup onion instead of 1/2...also I sauteed onion.
*Topped mac and cheese with grated parmesan before bread crumbs.
*Didn't have panko so used plain bread crumbs.
*Baked it covered with aluminum foil 35 of 45 minutes.

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loved this recipe from the first forkful! It was creamy and delicious. So full of flavor. will definately make this again soon.