Colorado River of Cheese and Macaroni

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I loved this recipe. I cut it in half and it turned out great! I made a few changes i.e. I added crispy, smoked bacon pieces, some gruyere cheese (only because I had some that needed to be used, and made a topping with panko bread crumbs and EVOO. Can't wait to see what the family thinks!! Yummy!!

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I dont know what happend ?? i cut the recipe in half and didnt have white wine so i used apple cider. MAking the sauce part, it went wrong somehow. It never got creamy or blended well, it was very gritty and clumpy felt like there was WAY to much milk. I make mac and cheese all the time and very many different ways and this is the only time it has never come out good. After cooking it for 50 mins, it still was very watery like and clumpy. I used all the cheeses from the wedges and even helava good cheddeer, so what i did do wrong ??? not sure if ill atempt this again, it was a lot of cheese and milk. :(

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I made this without the onions only because although I like onions, I just don't care for them in my mac and cheese. Thyme is my favorite herb, but I was somewhat hestitate about using it, however it did give the dish a nice earthy flavor. I am always trying new mac and cheese recipes to find the absolute ultimate one. I would say this recipe is a close contender. I did use Chardonnay and I think that I will also make it with chicken stock to see if the wine is really needed or not. My family loved it. I agree with another reviewer, get the real parmesan reggiano for the truly best flavor. Please don't use shredded or the canned fake stuff (yuck. It really makes a difference.

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Use non alcoholic wine for the flavor is you wish. Contrary to the one reviewer not all alcohol burns off. Especially when added to a sauce. So if you cannot have alcohol use chicken stock, white grape juice, or use the non alcohol variety of wine. The alcohol retention in this recipe is approx. 50%. 85% when making the sauce and then 45% when baked. This is well researched and published by the US Agriculture Research Service. Please people when making comments about food allergies, dietary restraints etc. do your research. I would hate for someone to get ill or even worse because someone said.

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Very yummy, just be aware this recipe makes two 9 x 13 inch pans full! You can definitely feed a crowd with this!

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This recipe is great. I added Roasted red pepper, pablano and jalpenos.We are not white wine drinkers so I used chicken broth instead. It turned out amazing. Half of the recipe barely fits into a 9 x 13 dish. This is my new mac and cheese.

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This is my staple recipe for mac n cheese now! I've made it several times over the last year and a half and it always turns out perfect and everyone loves it.
Try it the first time and stick as close to the recipe as possible and then tweak it from there. Everything has a def purpose. But do be aware... the recipe as written makes ALOT of food. I've added bacon, mushrooms, chicken, and tomatoes. Everyone who tries it says "oooh try this'' or try that''. Its def a crowd pleaser.
DON"T use cooking wine like the previous poster, use a Chardonnay or Sauvignon Blanc. It adds a layer of flavor that really works. And it doesn't matter if you're a "drinker" or not (somebody actually said that once the alcohol cooks off and you're left with a rich flavor.
This is the Mac recipe you need to try next!

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I made this for Thanksgiving. It wasn't a hit, but no one hated it. After talking it over with my boyfriend, we have narrowed the dish being rated a 3 down to a few things. 1. We used cooking white wine instead of white wine. Does this make a difference? 2. It wasn't cheesy enough for us. I did make the macaroni ahead of time, and we wondered whether eating it hot instead of eating it warmed up would have changed our rating. The other thing that may factor in is that I made this macaroni for a "tough" crowd: a huuuuge family of eaters who live in the country, make every single recipe from scratch, and have eaten a lot of macaroni. I personally liked it and so did my immediate family; it just wasn't the best we ever had. I would make it again to see if I could "perfect" it or tweak it to a dish we like more.

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I made this for my family of 40 for Christmas and they ate every last bite, they are now begging me to make it for Easter. I split the recipe in half and fed everyone. It was so creamy and cheesey. Only thing that I changed was I used chicken broth instead of white wine because I had none on hand still turned out fabulous.

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I cut this recipe in half and still couldn't fit it into a 9 x 13 dish. I also reduced the amount of milk to 3 cups and added sauteed mushrooms and blanched broccoli. I felt that the white wine gave the cheese sauce a nice flavor and overall this recipe was great. It was very easy to make and so creamy! This one is a keeper!