Macaroni and Cheese

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This recipe is runny and gloppy. Try this instead:
Make a roux: melt 4 tbsp. of butter in a skillet. Then add 4 tbsp. of flour mixed with 1/2 tsp. of salt and pepper (to taste. Use a whisk to stir until blended. Gradually add 1 cup milk and one cup heavy cream to flour mixture, bring to boil, and stir constantly for 2 minutse. Reduce heat and cook for 10 minutes, stirring constantly. Gradually add 1 cup each of shredded Fontina and Gruyere cheese to the flour mixture and simmer an additional five minutes. I didn't think much of the al dente process for cooking noodles, and for the recipe as stated, it would have required 1 lb. of pasta to compete with the milk and cream Giada lists! You could also use macaroni, egg noodles or other pasta of your choice. Add cooked pasta to cream sauce and transfer to a greased 9x13 casserole dish. Bake 20 minutes until the top is golden brown.

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I will definitely make this again! It was so yummy!!

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Made this tonight and oh my... it was sooooo good. I cut the recipe in half because its just me and my boyfriend and it turned out perfect. Will definetely be cooking this atleast twice a week and every holiday!! I added some sharp cheddar cheese to it, only because its my favorite cheese.

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Oh, how I wish I had read the reviews and taked the advise and added more flour. The flavor is good but it is so very runny. Disappointment big time.

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I have been making this dish for more than 4 years. I only make it on special occasions but every time I make it everyone loves it. They just cannot get enough of it. They ask me for the recipe which I am more than happy to share. I do add 4 teaspoons of all purpose flour too which helps thicken it. Other than that it is a great macaroni and cheese recipe.

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This is truly a yummy, original blend of flavors & textures. Takes basic mac & cheese to a nicer level. I also cooked the noodles al dente & that helped alot. It makes one 9x13 which means nice leftovers for our family. Everybody gobbled it up! Will be my new go-to! I was skeptical about egg noodles but man, they were perfect.

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Very good, it makes a ton! After reading all the reviews I added some flour to make sure it wasn't runny. I also made sure to only cook the noodles JUST al dente. That way they could soak up any extra watery-ness and still be good. We enjoyed this with grilled turkey breast and a side salad. A make again!

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This was so full of flavor with the different cheeses, first time with Fontina. I added some Hot Italian Sasuage which took this meal to the next level!

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EXCELLANT!! Feel free to go overboard on the Fontina. Also, make a roux with the flower and add the cheese to melt before adding the pasta. Ham should not be optional. A good ham like Black Forest brings an additional dimension.

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This was delicious as always when it comes to Giada's recipes. The egg noodles worked perfectly even though I was a little skeptical at first and the cheeses melt perfectly together. However, after reading the reviews I made a couple modifications. I added four teaspoons of flour instead of two to cut down on the runniness of the sauce and instead of ham I added prosciutto. It was amazing and super easy to make. YUM .