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Macaroni and Cheese My Way Recipe

Macaroni and Cheese My Way

Recipe courtesy Jan Birnbaum

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

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  • on February 14, 2013

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    Very Rich and Very Easy. Next time I will probably not use as many shallots and perhaps introduce more greenery into the mix (probably just double the spinach; possibly chive it up for a crisper bite. Also recommend more than the suggested bread crumbs here. The crunchy bites of the crumbs were few and far between. Definitely a repeater though.

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  • on August 10, 2009

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    ok i will make this quick i just found out i have problemswith my colon and i have to change the way i eat i love shrimp but i really don't like vegatables so i came across this receipe at work (sorry for any misspellings lol i didn't have a lot of money so i used shrimp had bacon at home and i didn't have enough for shells so i used rice instead, frozen spiinch and alfredo sauce i already had at home i added 2% cheddar and parmeson chese and it is awesome i used the sauce over the rice and no breadcrumbs and it is awesome awesome the budget way

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  • on April 27, 2009

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    It was expensive to make, and I didnt really like the white wine flavor in the sauce. Also, the spinach clumped together. Just didnt taste like mac and cheese to me. More of a salty shrimp and bacon casserole.

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  • on February 14, 2009

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    This turned out really well. However, there were a few things not exactly explained on the recipe - and for novice chefs like myself, it helps to have all the details. Here is what I diid: I bought the Barilla Medium Shells and used about 2.5 cups. For the bacon, I used about 3-4 pieces and cut them up into little pieces before I cooked it. If you can, I highly recommend using the Fontina cheese, I think this really adds to the creamy flavor. I used 1 cup of sharp cheddar as opposed to 1/2 cup. I used 1/2 cup wine, I don't see the need for a whole cup and frankly I'd rather drink that myself with dinner! I bought a bag of the baby spinach and that worked really well. Lastly, I opted out for the breadcrumbs. Unless you have the time to make these, you definitely do NOT want to use store bought breadcrumbs - they don't work well as a topping, they are more for binding. So without the breadcrumbs, I thought it tasted just fine. I also forgot to add the Parmesan, and trust me, this is so cheesy as it is, it probably doesn't need it! Great recipe that made me feel like a really good chef!

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  • on May 17, 2008

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    I tried this recipe right away. We love it, served it as it's own meal. I will add more shrimp next time and cut them in halve to have shrimp in every bite. I baked mine instead of using the broil, (my dish is not broiler safe
    turned out great. My husband wants me to put the favorite stamp on this one.

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  • on October 22, 2007

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    great recipe. it was a hit. slight modifications - added 50%-75% more cheese.

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  • on June 26, 2007

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    Made this for Valentine's Day and my family loved it. As I often do, I altered the recipe...simply added extra of my favorite ingredients, but it would have been great as is. I was surprised to read people were displeased with any part of this recipe.

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  • on April 14, 2007

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    The end product of this recipe is so good...well worth all the work. Suggest that you use really good sharp cheddar if you can and skip the shrimp if you want to save the extra $$ spent.

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  • on March 26, 2007

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    Really good, and easy to make. I haven't had mac and cheese in over 25 years, but with this recipe it will be a regular on my menue

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  • on February 20, 2007

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    This is a great recipe for those stove top mac & cheese fans!

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