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Macaroni and Cheese Recipe

Macaroni and Cheese

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Average Rating:

Total Reviews: 683

Showing 41-50 of 683

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  • on April 28, 2012

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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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  • on April 22, 2012

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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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  • on April 21, 2012

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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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  • on April 13, 2012

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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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  • on March 15, 2012

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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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  • on March 13, 2012

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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.

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  • on February 24, 2012

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    It was a good idea but needed a few adjustments to the recipe. I used 3 cups half and half instead of the liquid measurments suggested because other reviews said it was too soupy. I also used about 1.5 tbls of flour. I don't know if it was the half and half but it also reheated well without the milk solids and oil separating. It also could have used twice the amount of ham and a little more salt. I enjoyed the cheese combination, very light and creamy.

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  • on February 23, 2012

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    I've made this twice and my whole family loves it! It's a little runny when it comes out of the oven, but it sets up after a while and it's absolutely fantastic!

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  • on February 19, 2012

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    This is the best macaroni and cheese you will ever have! I made this for Thanksgiving and it was a huge hit with my whole family. I also left out the ham and it was delicious anyway. All of Giada's recipes are fabulous and this one is one of the best!!

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  • on February 10, 2012

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    Winner! I made this gluten free by using quinoa rotelle noodles, and 2 teaspoons of cornstarch for every cup of milk (approx 5 tsps. for this recipe. I also heated the milk and cheese to a thickened sauce, then added noodles, put into a baker and topped with extra cheese. Everyone loved it and couldn't tell it was GF! Thanks G!

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