Sage Butter Macaroni and Four Cheese

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The finished product was delicious -- my family loved the sage and the topping added a great crunch.

I've made this twice and these are my thoughts:

The time given in the instructions is misleading. It takes 10 minutes for my water to come to a boil! The times given may work if you don't count the time it takes for the water to boil and you have a crew to grate the cheese for you.

Do as another reviewer wrote and add the pasta water gradually. Save more than the recipe calls for as you may need it. I also boiled the pasta for the full amount of time, not half.

When using the cheeses, I go by the weights given. How many cups you get can vary quite a bit depending on how the cheese is grated.

I used a 9x13 baking pan.

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I am a macaroni and cheese addict- and have been my whole life. This is the PERFECT recipe! If you use the cheeses listed exactly (spend the extra money and get TOP quality artisan cheeses- you won't be disappointed and use real butter and fresh sage, this is just awesome! I have tried many recipes and they either take too long (with baking, require so much extra fat (eggs, creme or involve a roux and every pan in the house, but this one is SO easy, SO delicious and creamy and crispy and wonderful. Honestly the best mac and cheese I have ever had....and I am the type who orders it at fancy steak-houses cause I can't help myself. You gotta try this.

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This recipe was one of the easiest mac and cheese recipes and was also the best tasting that I have ever tried. The only thing I would say is to add the water gradually until it is the consistancy that you want. Keep them coming Aida!

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I have been looking for an easy mac 'n cheese recipe for years. The recipes with the white sauce never worked for me. I thought this recipe was easy and had a wonderful taste. I will definitely put this one in my recipe box.

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This looked so amazing on the show, and also looked good when I prepared it. The problem is that the cheese ends up in a big ball as it cools. Logically I should have realized that would be the case given the absence of a bechamel. Maybe I did something wrong, but I don't think so.

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This recipe is a lot more than 2 minutes prep time, ingredient quantities are wrong (never would you get 4 cups of grated cheese out of 4 ounces and the cheeses are very expensive, dish is so rich and clean up a mess. Taste not worth the effort. Save your time and money.

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First, there is no way a pound of pasta plus all of that cheese will fit in a 9X9 pan-- my 13X9 pan was the way to go. Second, I don't understand why we are supposed to cook the pasta for only half the time since it's not baked-- it's only run under the broiler long enough to brown the top. So, I cooked the pasta (I used pennette according to the package and it was perfect. Having said that, this was easy and yummy! The hardest part, of course, was grating all of the cheese. Next time I make this I think I might add just a bit more pasta water, because that's what really helps pull everything together. One additional change I made: since I used a larger pan, I increased the amount of breadcrumbs to 1/2 cup (left the cheese in the topping the same-- 1 cup was plenty! and added a teaspoon of smoked paprika to the topping mixture. This is a nice change of pace for mac & cheese, super rich and very satisfying! Although I love regular mac & cheese, I really liked not having to make a white sauce first (which has been the only way I make mac & cheese-- I hate the "eggy" kind. I'll definitely be making this version again!!

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I follwed the recipe exactly and it turned out great. Very cheesy, gooey, and a nice crunchy top. Would highly recommend. Just know that all the cheeses aren't cheap but it's well worth it. Oh, and make sure not to get any of those cheeses already grated, much better if you buy the blocks and grate yourself with a microplane grater.