Dressed-Up Bacon Mac and Cheese

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We used:
-4oz Havarti
-6oz Extra Sharp Cheddar
-6 strips of bacon (all in the topping
-Whole milk
Left out:
-onion
-scallion
Still though, we should have crumbled some bacon into the noodles and possibly used some different cheeses. However, the texture was perfect and the topping was very nice and crispy.

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This is, without a doubt, the best Mac N' Cheese I've ever had and all my friends I made it for last night were blown away.

I took some of the previous reviewers advice and changed the recpe a bit. I substitued heavy cream for the milk, went extra on the amount of cheese I used and also added extra sharp cheddar to the mix. I doubled the bacon and used a large croissant instead of white bread. I only used half a white onion, grating most of it and chopping the rest and grated 2 gloves of garlic rather than 1. I used my farm fresh eggs and lightly salted and peppered the ln mac n' cheese before baking.

It was perfect, filling four invidual casserole dishes and impressing my friends.

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I agree with previous comments that this would be better with some sharp cheddar. I used provolone and parmesan because I couldn't find Asiago, and the main part was just pretty bland. I'd add some pepper to that mixture too!

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I enjoyed this recipe. I did change the cheeses a bit and did extra sharp cheddar along with the others. I love cheese so I wanted something a little bit stronger with more variety.

I also agree that there could have been either more cheese sauce or less noodles. It looked like the cheese was going to be enough but once it bakes it was not as creamy as I thought it would be. I left out the onion completly and I enjoyed it that way.

I will be making this again just with my own modifications.

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I made this recipe for the first time and had to double it... maybe something was lost in translation but I didn't think it was all that great. The bacon/breadcrum topping with scallions was amazing, but the cheese blend just didn't do it for me. I think I'll use sharp cheddar next time, more like classic mac and cheese, but with that great crunchy topping.

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This recipe was AMAZING however I did modify a few things.

1 used 2% milk to make it a bit thicker
2 added many different kinds of cheeses (italian blend; white cheeses mainly
3 DOUBLE THE CHEESE AMOUNT AND ADD ADDITIONAL PASTA THAT IT CALLS FOR
4 put a lot of extra bacon
5 instead of regular bread we used a buttery croissant kind; be sure it is not too flaky however it really added some great flavor!
6 Dice the onion
6 basically we did all you could to make the recipe more fattening but it was so amazing; I will be making it a lot!!!

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I added a bit of fresh terragon to the sauce and used home made chicken stock. This is the best Mac & Cheese & perfect for the winter months. I would make a double batch though, if you are serving more than two. The left overs are wonderful.

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Yummy recipe overall, wonderful adult version of mac & cheese! However, I love onions, but we used less than this recipe called for and it still seemed like too many for this dish. I would also recommend using more cheese and more varieties if possible, I threw in some grated parmesan since we already had it in the fridge. The topping was amazing! I think I'll add more bacon next time though ;

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I chose this recipe because I wanted a decadent version of mac and cheese. I think the flavor of the provolone and asiago is amazing. I hate it when people rate a recipe after they've changed half of it, but I ended up altering a few things: I chose to substitute heavy cream for milk because I wanted a creamier texture. Also, I used panko bread crumbs instead of bread chunks because it's what I had in the kitchen. I also used much more bacon because I needed to get rid of it, but lets be real, you can NOT have too much bacon. My main issue with this recipe is that there is A LOT of onion. If you have kids or a spouse that doesn't like the taste/texture of onion, I'd suggest finely dicing the onion or cutting it in half. It's not a traditional mac and cheese and my picky eater didn't like it, but I think it's awesome.

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There's a problem with the milk measurements in this recipe. Ingredient list calls for 2.5 cups but only 2.25 cups are used in the recipe. What gives?