Macaroni and Cheese

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Too much milk. You need to make a rue for Mac n cheese to come together well.

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Favors are yummy,but I agree w other reviews-soupy as directed!!i am a total foodie and cook, but this recipe did not work for me texturally-I DO think it has good flavor, so I suggest adjust liquids,bake longer, use foil until u need to brown, And definitely rest.good luck-it is worth a shot, bc good flavors

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This is amazing! You will NOT be disappointed. This is the creamiest mac and cheese ever. I have made so many different kinds of mac and cheese (from Tyler Florence, Ina Garten and so many other cookbooks and chefs and this is still my favorite. The ham is lovely, but not needed. If you want, bacon works well too. This is a no fail dish and perfect with a green salad and crusty garlic bread (try Lynn Rosetta's 'retro garlic bread' from the cookbook "The Spledid Table's How to Cook Supper" - it's fab. Enjoy!!
And for those that found it runny, LET IT REST! It's tempting to eat it right away, but letting it rest will help it firm up.
And yes, I made this exactly the first time (and many more times without ham!!.

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Ok, I loved this recipe. Reading the reviews made me really nervous. So many strong opinions! I was determined to follow the recipe exactly. (why bother rating a recipe when you've altered it?

I will admit that when the timer went off, it just didn't look done. It was barely golden at the corners. So I guess I broke my own rule by letting it cook longer than the recipe called for. I pulled it out when it had a bit of a golden crust to it. About 8 minutes later. I let it rest. Delicious. Not soupy!

This was an easy alternative to everyday mac & cheese. Subtle flavors, and it wasn't greasy. It would be great with crab, shrimp or lobster.

My advice to anyone who tries this:
1. Follow the directions.
2. At least try it with the egg noodles, (don't cave in to elbow.
3. Cook it until it browns on top, and looks done.
4. Don't serve it for a holiday until you've made a test run.(Duh

This definately reminded me of being in Italy. Simple & subtle.

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um, what about the part where you cook the sauce before you mix it with the macaroni so it's not....RUNNY! I followed the recipe...I'm a good cook, but not a pro so I trusted that the high temp would make sauce out of this. This was a soupy mess even after standing. Hoping it sets up by tomorrow night for leftovers. I'm very annoyed.

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This was disappointing, and we won't make it again. We followed the recipe exactly: cream, whole milk, and all the right cheeses, etc. It did thicken up after standing for 10 minutes, but the texture was all wrong and it didn't look good. It was not creamy; it was stringy and grainy. The flavor was good. However none of my three boys liked it. They eat Emeril's Kicked Up Mac n Cheese, Mario Batali's prosciutto and peas pasta, my home-made cheddar mac n cheese, and the Kraft boxed stuff. But they would not eat this stuff.

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This was the "BEST" by far Mac and Cheese I have ever made. It was creamy and did not clump or separate. My family loved it!!

I did use elbow noodles, cheddar cheese instead of fontina increased the mozz.cheese to 2 cups and added more ham to make a complete dinner.

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This recipep is not only fabulous and delicious, but not super heavy on the wallet! Very affordable ingredients. I have been on a long search for the perfect MAC and Giada definitely delivered with this amazing dish! My boyfriend LOVES pastas and has perfected his own variation of Mac & Cheese, but thanks to this, now my mac takes reigns in our household. Made this most recently for Easter for rest of the family, MAJOR hit. Thanks Giada!

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All time favorite macaroni and cheese recipe! I have made this several times and it is always eaten up so quickly! It is beyond creamy and is one of the ultimate comfort foods. Made it once using maple cured ham, to change it up a bit, still delicious. Best eaten after it sets for about 10-15 minutes. Super easy to make too!

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This is a big favorite with family, friends and the poker boys. Infact it's my turn to cook for the bunch and this is what they requested. I also buy the italian cheese mix to make mine. A few people have remarked about it being runny. If you let it rest for about 5 mins after removing from the oven the liquid will absorb into the noodles. I make sure that I always have copies of this recipe when I make it for anyone.