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3-Cheese Macaroni and Cheese Recipe

3-Cheese Macaroni and Cheese

Recipe courtesy Costa Vanikiotis at Eveready Diner, Hyde Park, NY

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 51-60 of 62

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  • on December 31, 2007

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    I used fresh cheeses, and I always like to follow a recipe as stated the first time and then change later. I did top this with bread crumbs, but do not need two cups. I also sprinkled cooked crispy bacon on top before serving.
    I never use bag cheese when melting. This was not gritty at all and my family loved it!

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  • on December 16, 2007

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    Awesome! I'ved tried a few different recipes and this is the keeper. I think the key to not being gritty is to cook the roux long enough and keep whisking as well as using all freshly grated cheese. Bag cheese has cellulose powder that keeps it from melting correctly.
    Also, I only used half as much bread crumbs and also put some parmesan cheese on top. Big Hit!

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  • on November 25, 2007

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    Easy to make. Halving receipe yields 6 servings. Great taste when using Italian flavored panko crumbs.

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  • on November 22, 2007

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    I decided to make this as a side-dish for Thanksgiving, despite some of the other reviews claiming that it was too "gritty".

    FRESH GRATED CHEESE IS KEY!

    I've made other recipes with pre-shredded cheeses from the market and had similar problems with corse, gritty textures. So for this recipe, I decided to use fresh cheeses I grated myself. (I also added about 1/2 c. fresh mozzarella, since it was on hand.Well worth the time and effort! Smooth, creamy, and oh-so-good, my only problem now is making sure it makes it to the dinner table!

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  • on November 06, 2007

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    This recipe was very gritty and also sort of bland. My husband and I ate our plates (it wasn't terrible but we threw away the rest. The recipe makes a HUGE amount of macaroni.

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  • on October 30, 2007

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    This was not creamy and did not reheat well at all. There are much better recipes out there.

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  • on September 26, 2007

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    I made this recipe (first time ever making home made mac n cheese on a rainy night recently. It completely hit the spot! The fiance loved it too! Best part of it though is that as a left-over...its PHENOMINAL!! Better than the night we made it. I highly highly recommend. BUT...it's not at all for the health concious mind...oh no no no. = Great as a treat a few times a year, but I wouldn't make it every week.

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  • on September 22, 2007

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    While this recipe was pretty easy to make, I don't think some of the proportions were right. The recipe calls for 2 cups of bread crumbs..one cup was more than enough. Also, the amount of pepper recommended had to be twice what it should have been.

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  • on September 21, 2007

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    I made up a big pan of this for a family get-together and it was a smash hit. Thanks to the Eveready Diner for creating and sharing such a wonderful dish! If I'm ever in Hyde Park, I will definitely visit the Diner!

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  • on September 08, 2007

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    This was the first time I ever tried to make mac'n cheese and it came out perfect, in the opinion of the boyfriend. I was careful not to heat the sauce too fast and the result was a very tasty, thick, and smooth cheese sauce. Together with the big noodles, it's sure better than anything you'd get in a box. This is like the best- you've-ever-had-in-any-restaurant good! Thanks to the restaurant who gave out this easy and delectable recipe.

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