Macaroni with 4 Cheeses!

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic[ comfort food dishes, Emeril-style!]

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
  • 4 tablespoons flour
  • 2 cups half and half
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon Emeril's Red Hot Sauce
  • 8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
  • 1 pound elbow macaroni
  • 1/2 teaspoon minced garlic
  • 4 ounces grated cheddar cheese
  • 4 ounces grated fontina cheese
  • 4 ounces grated gruyere cheese
  • 1/4 cup fresh bread crumbs
  • 1/2 teaspoon Essence or Creole Seasoning
Directions

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 350 degrees F.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.

In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.

Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.


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4.6 182
By far the best macaroni and cheese I've ever tasted, with the use of the following ingredient - Boar's Head Smoked Gruyere Cheese. It adds a subtle smoky flavor to the macaroni and cheese that puts it over the top. But it can only be Boar's Head Smoked Gruyere Cheese. I've made this several times using other gruyere cheeses and the taste just does not compare. item not reviewed by moderator and published
The best mac & cheese ever. I used 3 cups half & half, used parm , cheddar & italian blend. plan to make this again & again! Thanks Emeril item not reviewed by moderator and published
I gave this 5 stars because if followed, it's probably outstanding, and my pet peeve is people who alter a recipe and then give it low stars because they didn't like ~their~ version of it. My version = 3 stars. I only had 4 TB butter, so I only used butter to make the b├ęchamel sauce. I tossed the pasta in olive oil and prepared the pan w/olive oil as a substitute. I accidentally tossed all of the remaining parmesan with the other cheeses in that step - so there was more parmesan in the cheese mix than called for. Then I just took a handful of extra not-as-expensive parmesan and added it to the bread crumb mix. I omitted the garlic and hot sauce. I used a bagged, shredded "cheddar mix," smoky gruyere cheese and subbed [smoky] Gouda for Fontina (Google's recommendation). As I layered the dish I poured scant half and half over everything at every layer. Result? Smoky flavor, relatively dry, and altogether not worth the $. Sad; I ruined this otherwise awesome sounding dish. Ah, well. item not reviewed by moderator and published
Yum! I loved this Mac and Cheese. I did add some more half an half (about half a cup) and it maybe could have taken a bit more. I kicked it up with more hot sauce and yum! Also I did half bread crumbs and half panko and it was great! item not reviewed by moderator and published
This is SO good! I took it to a pot luck and it was eaten up. Nary a leftover. I will DEFINITELY make this again very soon. Couldn't find Emeril's Red Hot Sauce so used tabasco. item not reviewed by moderator and published
Fantastic! I made a double batch because I was feeding a lot of people and everyone wanted more! I'm almost sorry to say I kept the left overs for immediate family members only and after 3 days of eating it .... we still wanted more! item not reviewed by moderator and published
De-LISH! I was craving mac & cheese. I followed other users and did 1.5 of the sauce. I put in the hot sauce but didn't do the creole seasoning or the breadcrumbs. Thought my kid wouldn't like that but it was so good anyway! I do love the crunchy part on top so will do the bread crumbs next time. I will definitely make this again. I froze individual portions of what was left since my husband wasn't home to taste. I just loved it! can't wait to have leftovers today! item not reviewed by moderator and published
This is delicious! Based on other reviews, I made a 1-1/2 size batch of the bechamel sauce and I'm glad I did. This has the potential to be very dry if you're not careful. item not reviewed by moderator and published
Great for adults and kids. Easy to make , a definate "go to" for our family. item not reviewed by moderator and published
I make this mac-n-cheese recipe for all of my parties and I can honestly say that EVERY SINGLE TIME, I am told that it is the best mac-n-cheese my guests have had in their entire lives! I still have not found anyone's recipe, including restaurants, that can come even remotely close to the this one. Although it may cost a little more to buy the four cheeses, it is well worth it! I am constantly being asked for this recipe. Point blank, it rules! item not reviewed by moderator and published
I made this recipe exactly as written. The sauce had a good flavor, but was too dry. Next time I will either decrease the macaroni or increase the sauce by 1 1/2. item not reviewed by moderator and published
I just tried this as a test run for thanksgiving and it was so good. Since other reviewers said it was dry I added more half and half. I used the same cheeses but I used a smoked Gruyere and it gave it a nice smoky taste. My husband said it tasted like ham was in it, that's because of the smoked Gruyere. I added more salt and white pepper and the flavor was so good. This dish does NOT need to be cooked for 40 minutes, cook til the cheese is melted like the recipe says item not reviewed by moderator and published
OMG.....throw out the old recipe. item not reviewed by moderator and published
Expensive to make...but So Delicious. We just skip meat on this meal, and make this our main dish, with a soup or salad side. Our absolute favorite mac and cheese recipe! item not reviewed by moderator and published
This was an excellent mac & cheese recipe, I too thought it was a little dry but it might be because I cooked it too long. I might try to make more of the bechamel sauce next time and try using other cheeses that aren't too pricey. All and all I will definetly be making this again. item not reviewed by moderator and published
This is an outstanding version of an old favourite. I subsituted Swiss for the Gruyere to help cut the cost a bit. I also added fresh sliced roma tomatoes on top before the breadcrumbs...it makes for a nice touch. This is an extremely rich, luscious dish! It has gotten rave reviews each time I make it...there are no disappointments. Not for everyday, but as a special occasion side, or a very full meal it is wonderful. You have to try this one! item not reviewed by moderator and published
This was even more amazing after I froze the 2nd one...I made 1 batch & divided it...a couple days, thawed it out and baked it at 375 degrees for about 30 min. The 1st one I baked was very greasy. The 2nd one was perfect and I think it even tasted better. I didn't use Fontina...just parm, sharp white cheddar and gruyere. I added 1 tsp dry mustard and just a bit of nutmeg to the bechamel. For the 2C of liquid, I used 1C full fat half & half, 1/2 C fat free half & half and 1/2 C whole milk. I also splashed a bit of whole milk over the top of the casserole before I added the bread crumbs. This was a BIG hit at a dinner party we had!! item not reviewed by moderator and published
It was excellent. I have made it twice in the last week for family gatherings and it will be our new go to mac and cheese recipe. the second time I added 1 cup more of the half and half to make it creamier, added a little more white pepper,and 1 tsp of yellow mustard powder to give it a little more pop. Thank you Emeril for a great recipe. item not reviewed by moderator and published
Perfect! I've tried many different recipes for Mac and Cheese and this is the one that the kids and adults all liked! item not reviewed by moderator and published
The best mac & Cheese ever!! Not a cheap eat and with all the cheese it can't be that good for the ol heart but oh so worth it. I have made this a few times and it just gets better and better. Add a little cream if you need to heat up leftovers and its as good the second time as it is the first! Thanks Emeril! item not reviewed by moderator and published
This is a fabulous recipe! I did not have Creole seasoning so I made my own - easy. Don't skip the seasoning, I think it makes the dish. item not reviewed by moderator and published
This dish is definitely pricey to prepare, but absolutely delicious! One of the best macaroni and cheese dishes I have ever had item not reviewed by moderator and published
Excellent recipe. We are throwing away all other recipes. This has moved to the top of the list... A little pricey to prepare, but absolutely worth it... The flavor is phenomenal. item not reviewed by moderator and published
A great recipe! My family cant get enough of this dish! Its also really easy to make! This goes into our traditional christmas dinner and Thanksgiving. It goes well with any kind of meat you prepare. Thank you item not reviewed by moderator and published
I loved this recipe... I did not have the red hot sauce so I substituted red thai chili paste... about 1/4 tsp just like the red hot sauce... The Essence added to the breadcrumb mixture really gave the dish a little something extra... I intend to make this dish again and again...Thank you Food Network.. and Thank you Emeril!!! item not reviewed by moderator and published
I served this with my Christmas ham to make sure my vegetarian guests had enough to eat. Everyone loved it! The reason I didn't give it five stars is that I modified it and liked the adjustments much better. The first batch I made, as a test, was exactly to the recipe and it was good, but a bit greasy and not very creamy. I modified it by exchanging the amounts of cheddar and Parmesan, multiplying the roux ingredients by 1.5 and halving the butter that was added to the macaroni. I used good quality cheese. The leftovers (the small amount that there was) disappeared shortly after dinner. The next day, my house guests were sad there was none left so I brought out the test batch I had made and it was gobbled up! item not reviewed by moderator and published
This is an incredible kick-butt, best ever, mac & cheese recipe. It is a favorite any time I make it for a gathering. That being said, it is a special occasion only mac & cheese because the cheeses used to make it are expensive. Usually the cheeses cost about $25.00 to buy, making it probably the most expensive mac & cheese you'll ever make or eat. It is so wonderful though, it is worth it for holidays and special occasions. Emeril's 4 Cheese Mac & Cheese was requested for the main dish instead of turkey for Thanksgiving this year. item not reviewed by moderator and published
This mac-n-cheese is the bomb diggidy!!! it's a must dish for anytime I have to take a covered dish to an event. item not reviewed by moderator and published
I have made this recipe before and absolutely love it, but I am wondering if I can make it ahead today and just bake it tomorrow? Not sure how it would turn out. item not reviewed by moderator and published
absoulutly the best mac 'n cheese recipe! This 4 cheese mac 'n cheese is a staple @ the Thanksgiving Dinner :D item not reviewed by moderator and published
definately the best mac and cheese i have ever made and probably the best i've eaten. my 3 year old actually liked it too. surprised because of the types of cheeses used are not typical for a ytoung childs taste. excellent!! item not reviewed by moderator and published
I make this mac n cheese anytime I have to bring a covered dish. Everyone raves about it. item not reviewed by moderator and published
There is never a time that I have made this dish that everyone doesn't rave about it. It's timeless and will always be in my recipe box! It's a bit of a mess to clean up but the raves are worth it! item not reviewed by moderator and published
This tops the cake for mac and cheese for me. My family loved it. Definitely is a keeper. item not reviewed by moderator and published
I couldn't believe this recipe wasn't a 5 star! It is the best and only mac and cheese I will ever make again! The combination of the 4 cheeses was perfect, not to sharp and not bland. I usually make this with a ham, because even though it is mac and cheese, it's not ultra heavy. I also always use cellentani pasta, which might help with the dryness another reader mentioned, since it's larger. But seriously the best!!! item not reviewed by moderator and published
This recipe has become my standard for this dish. The one my mom taught me to make just wasn't doing it for me anymore. This recipe teaches a great technique for making a cheese sauce and I think that this is what makes this dish so good. I've made this the way it's written and also made changes to it. I've added additional cheeses, I've left out the garlic and hot sauce, and I've dished it into individual ramekins for a nice presentation. I usually add a little more salt than is called for. Always taste as you go. Do yourself a favor and try this just as it's written. Your mom will understand. item not reviewed by moderator and published
So I loved the original recipe and have always enjoyed adding new things when it comes out well the first time. So the second time I added Mustard seasoning and Velveeta cheese! Delicious. This a great Recipe as is but definitely feel free to experiment! item not reviewed by moderator and published
This is my go-to Mac n Cheese dish for my family at the holidays. The kids ask for it at Thankgiving, Christmas, everyday... even though the cheeses are a bit strong, they absolutely love it. It has adult flavor, but not overwhelming. I always use too much garlic, but its still great that way. Fontina can be substituted for Asiago, or you can just add a little more of the other 3 cheeses. The gruyere is the tastiest. GREAT WORK EMERIL! You knocked it out of the park! item not reviewed by moderator and published
I cook privately as a personal chef and my clients ask for this often item not reviewed by moderator and published
It's a great recipe for Mac & Cheese. It's very cheesy, but not greasy and not too rich so you can still have a meat loaf & salad or so with it. The flavor of the cheeses may not be for everyone though. My husband is not too fond of Fontina cheese so I may substitute that for another cheese next time. Overall a great recipe though. item not reviewed by moderator and published
I made this recipe with minimal changes this afternoon and it turned out great! I subbed crushed cheese crackers for bread crumbs and left out the Creole seasonings. Lots of cheesy goodness, though not as creamy as I might have liked. The bechamel sauce is very thick. I think next time I'd add .5-1 cup more liquid. Might up the cheddar content in the cheese mixture too. item not reviewed by moderator and published
The best mac and cheese recipe I've ever tried. Every time I make it, someone asks for the recipe. Creamy, delicious and heart warmingly old fashioned. item not reviewed by moderator and published
I made this recipe for the family after we were skiiing. It was a huge success. It was easy too. item not reviewed by moderator and published
LOVE IT! My family says I make the best mac and cheese ever, and I keep telling them it's Emeril, but I can't say I mind taking the credit! I did cut down some on the gruyere and parmesan and upped the cheddar, as well as putting some of the gruyere and cheddar into the sauce to compensate for the reduced parmesan, but that's because many of my family members prefer less strong cheeses. It really is important to use good quality cheese, and not the pre-shredded stuff. I also didn't have any regular breadcrumbs on hand so I used panko, and it was awesome. item not reviewed by moderator and published
Made the dish twice and each time received great feedback. Instead of using ELBOW I used rigatoni which I thought was better. Also, added more liquid to the cream sauce in order for the dish to be more moist. I didn't add any of the 'extras' - hot sauce, spices. The dish is delicious without the hot flavors. I'm making again for my Christmas Party. item not reviewed by moderator and published
I was looking for a mac and cheese recipe to serve at my niece's wedding reception and this is it. I did leave out the Tabasco and Essence (sorry Emeril) because we don't like M&C spiced. This is not as saucy as some recipes but I like it that way. My niece, however likes it more saucy so I will probably increase the amount of liquid and flour to make it a little "wetter" The cheese combo was awesome. item not reviewed by moderator and published
This is the best mac and cheese recipe EVER. I am required to make it once a week! It's not "dry" as some say, it's just not Kraft mac and cheese - a good thing! If you want a watery mac and cheese, look elsewhere. If you use good cheese, it will be creamy. I use fat free half and half to cut the calories a bit, and it doesn't affect the taste. I also use italian-spiced breadcrumbs for flavor and more essence to "kick it up" a bit more. item not reviewed by moderator and published
This recipe is the bomb! It's easy and tastes very good! You can substitute out cheeses and leave out the hot sauce if it's not to your palate and it still will taste fabulous. item not reviewed by moderator and published
This is truly the best mac and cheese you will ever have. I have tried so many different recipes, and this one is the one I will stick with. The only differnce in mine was I useed monterey jack cheese instead of the cheddar. I am sure either would be just as complimentary to the other 3 cheeses. As other have stated, it is not really "creamy". But I personally do not like overly cream mac and cheese. It is NOT dry though, and it really allows all the cheeses to stand out. item not reviewed by moderator and published
Always a hit every time I have made it!! item not reviewed by moderator and published
I have made this recipe a few times. Everytime that I do....there are never any leftovers. I have made for potlucks and for main dish at dinner. Everyone simply loves it. Unfortunately, I can't take the credit. I just say I am good at following a recipe. item not reviewed by moderator and published
I oh so wanted to give this a 4-star rating, but I decided in the end that the dryness really is what I remember most. But that is just about all that is bad about this recipe. You can taste all four cheeses and it is very good. I might add more Essence the next time though. I made this once for an office party and it received mixed reviews. I'll do this one again, but probably only for myself. item not reviewed by moderator and published
I can't go to a potluck without taking this but doubled. No matter how much Ibring it never seems to be enough. This is simply the best. I frequently will make a double batch for myself because it freezes so well!!!!!! item not reviewed by moderator and published
I have made this a few times, and although everyone seems to like it, I prefer a more creamy mac and cheese. I have also used much less expensive cheeses and it is just as good. The last time I made it, I doubled the sauce and it was better. I do like the idea of adding butter and garlic to the macaroni after it is cooked. The garlic gives it a great depth of flavor! item not reviewed by moderator and published
All of our friends demand this recipe for potlucks. I have doubled the recipe and still it's not enough for everyone to have some it is so popular. This recipe also freezes well in individual servings when I make it for myself. item not reviewed by moderator and published
My family's FAVORITE! I would have rated it higher if I could. Thanks Emeril! item not reviewed by moderator and published
Love Mac n Cheese and wanted to try something a little different. This recipe really delivered a fantastic dish. I made this for my daughters birthday and now its requested at family dinners! You will LOVE IT!! item not reviewed by moderator and published
First time everone enjoyed there macoroni ! heats up great, IF there is any left overs.Now I'm the designated mac & cheese maker! Easy and good, try it you'll love it. item not reviewed by moderator and published
This is the best mac and cheese I have ever had. It is easy and tasty. Make this and you won't be sorry. I cook all the time and every time I make it my wife Carey and I love it. Great to make for a party! item not reviewed by moderator and published
Oh my gosh... a truly orgasmic experience for your mouth if you are a cheese lover! My family and guest love this delicious receipe. Warning: your mouth will love you, your hips and thighs?...not so much! item not reviewed by moderator and published
I couldn't afford the gruyere or find the fontina, so I substituted a mexican cheese mix. It was excellent, although I would've used a little less parm, but that might've been because of my less-flavorful-cheese subsitution. item not reviewed by moderator and published
I have tried several recipes for macaroni and cheese, and this one by far is the best. I did tweak it a little to suit my family's taste. I left out the gruyere, and added sharp cheddar instead of mild cheddar. I also covered it with foil so it wouldn't dry out in the oven and only baked it for 30 mins. Because some reviews said that it was dry, I made extra white sauce. I halved the amount of pasta since I have only had two people to feed, but made the regular amount of sauce. It was creamy and delicious. What made it perfect was the garlic. Don't leave this out! item not reviewed by moderator and published
Great recipe but took quite a while for prep and the special cheeses were hard to find and a little pricey. Recipe just as good with a few cheaper cheese replacements. item not reviewed by moderator and published
This recipe requires a little effort, and does cost a little more than the stuff in the box, but it is well worth it. I have tried various versions of home recipes and have found nothing to equal the flavor of this mac & Cheese. There is a layering of flavor that comes from the mix of cheeses that makes my family say "wow" whenever I make it. Of course my grandmother, who believes her mac & Cheese to be the best,says it's "okay." item not reviewed by moderator and published
I made this for a dinner party and everyone loved it! item not reviewed by moderator and published
This dish was moist but very rich. A must as a side dish. My family loved it! This is a real must!! item not reviewed by moderator and published
This recipe was disappointing. The dish came out too dry. You think that with all four cheeses you would get great flavor, but it lacked the "bam" factor. So, just as Emeril said, you can add more half-and-half, and I added my own cheese combo (sharp chedar and velveta) and it came out great. The kids love it and so do I. item not reviewed by moderator and published
I tried this mac n cheese recipe. LOVE IT!!! I couldn't remember which cheeses when at the grocery store and picked some others. Great stuff, thanks Emeril and anyone else who contributed to this version! item not reviewed by moderator and published
The garlic adds a new dimension to mac and cheese. All 4 cheeses, although expensive, are worth it! Reheats well at lo microwave setting for 10 min. item not reviewed by moderator and published
I love it and added a few ingredients that I had to bring from my past macaroni and cheese recipes: one tablespoon grated onion and I browned the bread crumbs in butter before topping the macaroni and four cheeses. item not reviewed by moderator and published
The first time I made this I think it was a little to expensive with all the fancy cheese so I made it for easter with just th parm, cheddar, and swiss. I t still came out really well. item not reviewed by moderator and published
I brought this dish to our Easter dinner this year. Everyone raved about how good it was.Last year I brought a Martha Steward mac and cheese and it wasn't near as good, just okay.I'm going to throw that one away and keep this recipe. The cheese is expensive, so it will be a "special day" dish for me to make.Definately a keeper. item not reviewed by moderator and published
I loved the flavor of this dish, but the first time I made it it was a bit dry. I doubled the amount of Bechamel sauce the next time and it was absolutely fabulous. This recipe is spendy, though, so I often make it with just cheddar cheese. item not reviewed by moderator and published
This is my daughter's favorite mac-n-cheese recipe.... item not reviewed by moderator and published
This recipe can please the whole family. I used the leftover cheese in stuffed shells and that rocked too! A little extra sauce doesn't hurt, but other than that I'd say it's perfect. item not reviewed by moderator and published
I followed the directions and feel that I am a pretty good cook. It came out too dry. item not reviewed by moderator and published
h item not reviewed by moderator and published
Made this Mac and Cheese at the Firehouse and everyone loves it. So simple to make item not reviewed by moderator and published
i left out 1/2 lb of cheelw and it wa still awesome item not reviewed by moderator and published
This recipe is perfect! I love all the cheeses and the great flavor that from all the different types. It's a bit complex though and be prepared to grate a lot of cheese, but with a food processor and some time it's totally worth it. I make this every Thanksgiving an it's a hit every time. item not reviewed by moderator and published
If you're serving this right from the over, then great, otherwise I make extra sauce so it stays creamy. I've also added Parmesean as the 5th cheese. I've made this at least 5 times... each time a tweak a little and it get's better and better! item not reviewed by moderator and published
I made this a year ago and the family loved it, I loved it. But the half of the cheese was hard to find. And this year I'm doing it without the bread crumps. item not reviewed by moderator and published
I added bacon crumbles...delicious item not reviewed by moderator and published
very fattening! item not reviewed by moderator and published
This is the best mac and cheese I have ever had! Very cheesey and equally balanced. Great combination of cheeses. I served this for Thanksgiving and it was a hit with everyone. So good I ate it for breakfast the next day! I will make this every holiday. item not reviewed by moderator and published
This recipe makes a great addition to any holiday meal. Took 3 grocery stores until I was able to locate all the recommended varieties of cheese, but worth it! item not reviewed by moderator and published
It was a hit. Very good/rich flavor. For those who said it was dry, keep in mind that if the pasta or noodles are not cooked enough, they will absorb moisture. I know Emeril said "until macaroni is very al dente" so use good judgement. I reserved some of the pasta water which I did use because I cooked slightly more than 1 lb. of elbow macaroni. For us, we enjoyed it greatly. It's not a dish for every day 'tho'. It's rich and expensive. item not reviewed by moderator and published
Absolutely delicious dish..very rich, but spectacular! item not reviewed by moderator and published
My family says Oh Boy!! when I mention cooking this dish. It's not hard to prepare....it is really kind of fun. item not reviewed by moderator and published
If you like cheese, you will like this mac and cheese. I love that it is not just cheddar cheese. And it heats up really well for leftovers. YUM! item not reviewed by moderator and published
Best mac and cheese ever!! item not reviewed by moderator and published
what a great dish for the entire family, I make this at Yom Kippur to break fast. It is wonderful and everyone loves it. It is easy and cheesey, not to mention you can kit it up a notch to satisfy everyones tastes. item not reviewed by moderator and published
This is the best macaroni and cheese I have ever made! I make it for every football game or get together and always get tons of complements! It's fairly simple to make and delicious! TRY IT! item not reviewed by moderator and published
Homemade mac 'n cheese is my absolute favorite dish and have tried many recipes. This one was indeed very tasty, but it was dry as other reviewers mentioned. Some like their mac and cheese more dry, some like it more creamy. I'm in the latter group. I doubled the recipe so I'd have leftovers and when I reheated it I added more half and half and let it soak in a couple hours before reheating. Made a big difference and creamed it up a little. I might make again, but will definitely up the sauce next time. I didn't really like it any better than homemade mac 'n cheese with a good quality cheddar, or blend with other chesses that are more affordable, at least not so much better to be worth the cost difference of the cheeses required in this recipe. item not reviewed by moderator and published
Love this recipe - definitely has the homey - comfort-food taste but a more elegant presentation. item not reviewed by moderator and published
Wasn't as good as I thought it would be, and was a little expensive, but was still quite tasty. I would make it again. item not reviewed by moderator and published
I can't believe how wonderful this mac and cheese was. I've never had a casserole-style macaroni and cheese before--mostly the bright yellow from-the-box sort of thing. This was terrific! A friend who came for dinner the night I made this commented that she's dreamed of my mac and cheese since then and we're definitely making it again. It's creamy, but not overly done. Thanks Emeril! item not reviewed by moderator and published
The prework is definitely worth the results!! item not reviewed by moderator and published
God this is one cheesy sin! My kids say it's the best food ever!!!!!!!!!!!!!!!!!!!!!!!!!!!! Emril,thanks for being a graet cook item not reviewed by moderator and published
I also thought it was a litte dry - not sure if is was because I let it sit awhile. Made it for Father's Day and it was a big hit. I also shredded more than the 4 oz.of each cheese so maybe that was it. Anybody else have this problem? Anyway it was a little dry but the taste was amazing! item not reviewed by moderator and published

Not what you're looking for? Try:

Mushroom Mac and Cheese

Recipe courtesy of Giada De Laurentiis