Croque Monsieur Mac and Cheese

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I have made this recipe about 4 times now, sometimes following the recipe to the letter and sometimes with changes for time/budget. Either way, it was very enjoyable. The major modifications I made were to simplify this as more of a classy baked mac & cheese, to bring as a make-ahead meal for a friend. I skipped the bread/egg topping and just used shredded sharp cheddar in place of the gruyere. I stopped after adding the pasta/cheese to the casserole dish and gave it to friend the next day with about 1/4 cup of panko bread crumbs to sprinkle on top before baking.

As I said though, following the recipe to the letter is also delicious! Worth the effort, plus making this dish a few times gave me a better feel for making bechamel sauces.

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I love this recipe and have already made it twice. The very best part is the crunchy cheesy bread topping so don't skip that step.

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There are many steps to this recipe but I thought it was worth it. A delicious and create dish.

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i made this as part of my christmas eve buffet. it was awful. it was alot of work and very expensive with guyere at 17.00 a pound. apparently i wasn't the only one who thought it was terrible...it was the only thing left on the buffet table along with some used toothpicks. how sad.

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No matter what other people say, if you have a basic understanding of the kitchen you will have no problem making this dish. The recipe stands on its own as is. If you start adding vegetables and such like some people recommend you are losing the spirit and intention of this dinner. I will definitely make it again.

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This recipe was way too complicated, and much too expensive to make based on the poor outcome! I am an experienced cook, but would have been better off using mac and cheese mix and adding ham and panko breadcrumbs.

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be careful with the paprika...definitely use gruyere!

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I used cavatappi instead of ziti, just prefer it. Otherwise followed recipe exactly. Extraordinary. Sophisticated with multi-dimensional flavors and textures. Definitely a cut above. Absolutely will make again.

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This was super excellent! I did not change a thing...........if you don't use Gruyere or Emental, you're missing the whole point..........this is a FRENCH recipe.
We served this with Harvard beets to add some punch and like the other couple, we almost ate the whole thing as well, it was that good. This is the one to make from now on! I think it would be impressive to make for company also.

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Delicious man-n-cheese. I had to substitute the Guyere for Cheddar but it was still fantastic. I will definitely make it again. If you make sure to thicken your sauce then 1/2 lb of ziti is plenty. I agree that broccoli would really be a nice addition. My only complaint is all of the dirty pots and pans afterwards. HA!