Em's Mac n' Cheese

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Made this for ten people tonight with beef brisket sandwiches. I doubled the recipe. It would have made four to five small portions with the regular recipe. I used 3 1/2 cups of shredded mild cheddar and 1 1/2 cups of NY extra sharp cheddar cheeses. I put Italian Style Croutons in my food processor to make the bread crumbs and it was great! Got a lot of compliments.

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Love this recipe - more importantly kids love Em's Mac n Cheese.

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This recipie is not my favorite. I dont know if I did something wrong or not but basically what I got out of this was baked mac and cheese soup.

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I LOVE this mac and cheese--- BEST EVER! We don't call this Em's mac and cheese though, we call it Jess's mac and cheese bc she is known for always making it : We usually double the recipe when we make it and we do 2 cups cheddar and 2 cups white american. We also add essense in the cheese mixture. My friend Jess likes to top it with bacon and it's AWESOME! You're guests will be looking forward to it at every gathering!

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I liked this recipe, especially the touch of cayenne pepper - that definitely made it tasty. I have yet to find a recipe, though, that is really cheesy tasting. This dish was very good and I'd make it again but it was a mild tasting dish even though I used sharp cheddar. I wouldn't say this is the best I've ever tasted, but it was easy to make, didn't take long and everyone in the house enjoyed it.

I used panko bread crumbs instead of normal ones for a crunchier texture and like it just as much as regular crumbs.

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I decided to make this for Thanksgiving and it was the best mac and cheese ever!!!
Everyone was asking for the recipe. I will definitely make this again.

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It's the best mac and cheese recipe we have tried so far from food network! There are a few things we are going to change though for next time. We aren't going to put the topping on and put the essence in the cheese mix. And my husband said there was too much garlic in the essence so we're going to toss what we have and make a new one with half the garlic powder.

Also, we messed up the roux and so we dumped our milk/roux mixture in a bowl and started the roux over and it ended up fine (with double roux mixture.

On a side note, the person that said it wasn't enough for three people, that person is CRAZY! It fed two in our house and we didn't even eat half!

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I made this tonight and it was soooo good.
I made a few minor changes to the recipe to make it as close to grandma's as possible:

-First I used 3 different cheeses Muenster (1st time use-I felt lucky, Extra Sharp and Sharp and also I added another half cup of cheese (or more before I mixed the cheese sauce with the pasta.


-Last I omitted the Cayenne Pepper and breadcrumbs (Mac and Cheese in the south isn't made with breadcrumbs and instead of putting Essence on top I put in the cheese mix.

It was so good I coached my aunt into making a pan of mac and cheese over the phone and she loved it also.

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I have NEVER made a roux, let alone homemade macaroni and cheese. I mustered up the courage, and gave it a try. It was FABULOUS. Very easy to do, very little time invested, and really tasty. I even made a little bit more than what was in the recipe-- kind of "upped" the amounts and it still came out GREAT!!

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It is a very easy recipe to follow and my family loved it. I would suggest that you double the recipe because it does not go very far. It barely fed three of us, but very very good