Macaroni and Cheese

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I was a tad bit disappointed that it wasn't as good as all the reviews had made it seem like. It's okay, but not worthy over a important dinner such as Thanksgiving or Christmas. It was soupy still, even after having time to cool down. It looked good in the casserole dish, but taste wise, I thought it lacked flavor. It was the only dish at Christmas that was barely touched. It was my first time making home made Mac n cheese .... And though I followed the steps precisely... It still failed. Blah

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I found this recipe around Thanksgiving time and made it for a big get together and it was a huge hit! I've replaced my grandmothers traditional version of mac and cheese for this one. Everyone in my family always wants to know when I'm making it. When I first made it I didn't have ham so I substituted it for bacon( which I cut into quarters and then cook, I find easier then breaking it up later and I also add chopped sauteed onions and what ever type of noodle i'm in the mood for. It's so delicious and I can't wait to eat some today :

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I made this for Thanksgiving dinner (minus the meat...it was so exqusite! Everyone loved it...I did add more flour (as other reviewers suggested...it was so perfect! I'm making it this week for a pot-luck at work AND I plan to make it at Christmas dinner too. This is now a family tradition..we won't have a holiday without it!!!

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This is the best Mac and cheese there is. I use cavatappi macaroni instead of egg noodles and leave out the ham and it is just plain awesome. I recomend this to any and every one. When ever I make it it is gone in a flash. Bon appetit!!

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Giada, who do you think you are? Not only are you beautiful, but your recipes are consistently a symphony of amazing flavor on my tongue.

I used bacon instead of ham, and chose fatty bacon because I feel there's more flavor in fat. (Probably why I am constantly trying to get in shape. But yes, it was liquidy at first, even after I let it set for 15 minutes. But, I surprising had leftovers (I cook for just 2 and the next day the consistency was perfect.

Once this flavor dances on your tongue, you won't care about the "soupyness" (especially if you add bacon instead of plain ham

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The recipe was great. However, I did cook the sauce with the cheese because it was a bit runny. I did it twice, and when I cooked it, it came out perfectly. I didn't want to give it a 1-star because the recipe is great and really tastes great.

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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.