Grown Up Mac and Cheese

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my husband and I made this tonight and we loved it. not so sure about the kid growing inside me, but I guess that is why they call it grown-up mac and cheese huh :

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I doubled the receipe and used 1 lb. of pasta as I wanted leftovers. Substituted Pancetta for bacon (thick slice then diced into 1/2 inch cubes and fried and, Panko bread crumbs for regular and the result was AWESOME! The Roquefort cheese defines this dish. I served it along side a simple salad of Argula with toasted Pecans, sliced pears and cherry tomatoes dressed with a honey Dijon vinagrette. Hubby said, "It's one of the best 5 dinners you've ever made."

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I made this for my girlfriend on a brisk winter evening, and this recipe delivers guys! I was a little scared of the blue cheese. If you add the recipe amount it will give a nice background flavor that won't overpower the dish. Prior to placing in the oven, I sampled the cheese sauce and it was great. Some how the "cheesy goodness" mellowed during the baking. I think mostly it was my fault because I cheaped out and used a generic store brand cheddar. I'll try something better next time. The breadcrumbs with the fresh basil add a nice visual "wow" factor.

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My teenagers are hooked on boxed mac 'n cheese, which I can barely stand. I've tried other REAL mac and cheese recipes before but never felt the work was worth the results. Ina's recipe, however, is simple to prepare and quite good. Gruyere is rather spendy and we don't like bleu cheese, but based on another reviewer's use of parmesan, I decided to give that a go, along with the sharp cheddar, and the flavors worked well. The method is easy and comes together without a lot of fuss. I probably skimped a little too much on the cheese (and left out the bacon because of a vegetarian daughter, but no one else seemed to notice and raved about it. I will definitely make this again."

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I used to make Dave's Truffle Mac-n-Chs from Top Chef (also sooooo yummy but this recipe is even better and much easier to make. I didn't like the look of the bleu cheese the first time I made it so I left it out. It was so good I don't want to jinx myself so I always make it that way.

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I have made this twice this week. The first time I baked it. For the topping I used crushed croutons with the basil. The second time I ommitted the topping and just added the basil into the mixture. Both were delicious. I am a fan of the topping, My daughter likes it creamy. Definetly a keeper. I used apple wood smoked bacon. The cheese is kind of pricey but definetly worth it.

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So delicious but this serves 4. My husband and I split one of the gratin dishes; it was plenty with a salad. I used what I had on hand; St. Jorge cheese instead of cheddar and parsley instead of basil. I've frozen the other gratin dish for another meal. Fabulous; thank you Ina.

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This was an excellent recipe, I recommend it. I don't eat meat so did not include bacon. Bread crumbs are crucial however. Enjoy!

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Very easy and VERY tasty. The only thing that I did differently was to add 8 oz of mozzarella cheese.

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This is an amazing recipe, however, I could not find any gruyere cheese so I used meunster cheese instead it worked out very well.