Macaroni and Cheese

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love it

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Hey Giada - FABULOUS! We must have the same taste buds because I keep making your recipes! I suspect those whose mac & cheese didn't thicken may have cooked their noodles beyond al dente. Mine came out perfect and made it as written! I only substituted 12 oz of elbows for the egg noodles. Next time I may try either adding a hint of nutmeg on top and/or throwing in some Asiago as well.

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Loved this recipe. Instead of fresh parsley, we used dried parsley and it was still awesome.

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Very yummy. I did use extra flower and let it set for about 15 minutes and it was still runny. i think next time, i'll either use less liquid or subsitute the milk with either half&half or just use all cream.

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The best mac and cheese recipe I've ever tasted! Thanks Giada!

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Excellent!! Only made 1/2 of dish in an 8 x 8, had all 3 cheeses, but used more Fontina due to what I had. Topped with 1 1/2 T. of melted butter mixed with Panko and added crispy bacon in with pasta (as if it wasn't fat enough LOL :. Due to what else I was making I baked at 375 for 30 minutes, let stand for 20 min. and it was perfect (for those who had a problem with thickening. Be patient and it will work. Happy cooking to all! :

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EASY AND TASTY! MY WHOLE FAMILY LOVES IT!! I STILL MAKE MY REGULAR DOWN HOME MAC & CHEESES (7...BUT THIS IS A GREAT NO-EGG DISH!! AND FOR PREVIOUS REVIEWERS I HAD EXPERIENCED TOO MUCH LIQUID AS WELL (WHEN I FIRST MADE IT BUT LET IT SET FOR A BIT BEFORE SERVING (AND YES A LITTLE MORE FLOUR AND THAT SHOULD DO THE TRICK! WE DON'T USUALLY HAVE WHOLE MILK SO I SUB IT WITH HALF & HALF...AND I ADD ITALIAN SEASONING A ND A LITTLE GARLIC

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Has anyone tried making this ahead of time (without baking and then baking right before you're ready to eat? I'm planning to make this for company but would love to prepare it all in advance.

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The flavor was great but wasn't as thick as i would have liked it. Will add more flour next time and see what happens.

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Use 2T of flour and turns out perfect