Croque Monsieur Mac and Cheese

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Very good and the preparation easy. One of my favorites

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My family loved this. The recipe says 4 servings but it is more like 5-6. I used leftover honey baked ham and diced it into the sauce instead of layering. I also used all my left over cheese ends: blue, asiago, parmesan, mozzarella and cheddar. And I used 1% milk so I did not use the water, just all milk. I think it would be even better with the Gruyere, but it was still really yummy, especially with the crunchy bread topping!

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This kicked up mac n cheese was awesome!!!!! I loved it! My husband Loved it! Even my dogs loved it! well they only got to try a few noodles without any onions on it of course. Totally easy to make and worth the time. I recommend this dish for kids, served as a brunch entree with a small salad, and any potluck you may ever attend!

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Although this was very, very tasty, I am docking points for how far off the estimated prep and cook times were. I am fairly efficient in the kitchen, and this took me over two hours. I was hoping for something quick and easy, and it was quite a process.

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I love mac and cheese that has a good sharp cheese. This recipe was great! I followed it almost to a T. I used a sharp white cheddar and gruyere. I did not use parmesan cheese. Instead of using cubed ham, I used procuitto. EXCELLENT!

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I halved this recipe and made it for the teenage babysitter who watched our children for date night, and the dish was gone practically before I could get out the door! It was easy, and tasty and a great twist on typical M-a-C. I will use this recipe as my go-to easy dinner night very often!

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This was amazing, followed the recipe exactly. The diced white bread added an amazing texture, I will use it instead of breadcrumbs on all of my mac and cheese creations from now on. A must try!

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This is very yummy! I made some small modifications, I used 1/2 pound of Cavatappi Pasta (longer cork screw shaped pasta with ridges. Also instead of deli boiled ham I used Panchetta (Italian Style Dry Cured Bacon With the panchetta, you only need 4- 6 ounces. Panchetta tends to be very salty.

I had the help of my wonderful husband in the kitchen, we cook together all the time. With his help it took 25 minutes, would have been a bust without him.

WOW what a great meal, very tasty and fun to make.

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This recipe is delicious, but for my first time making a bechamel sauce, I totally blew the first attempt and had to start over. I found that Ina Garten's trick of mixing the flour and seasonings with the butter beforehand (kind of like a pie crust almost works so much easier to combine the flour mixture with the butter so you don't end up with the creature from the glop lagoon like I did on my first failed attempt. Otherwise, this recipe was delightful and I will definitely be making this again.

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Despite all the delicious flavors that went into this dish, I found it to be a little bland. The topping is definitely the best part. My husband did not like the dish (but ate it anyway, but I wonder if we are just mac-n-cheese traditionalists...