Grown Up Mac and Cheese

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I like to use whatever cheese I have on hand, so this mac and cheese got a good white cheddar and creamy havarti. Not a big bleu cheese fan. Also added pinches of garlic powder and mustard powder. Use the cavatappi instead of plain elbows and the basil in the breadcrumbs really adds to the presentation and flavor! Baked up to perfection. This is the only mac and cheese my husband wants now.

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I made sure I tried tried this receipe before thanksgiving just to make sure, and its really going to be a big hit come thanksgiving. Thanks Barefoot.

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This was fantastic even though I used several shortcuts, including: replacing the bacon with cut-up slices of deli-style ham and using prepared bread crumbs and a couple sprinkles of dried basil on the top. I don't think you can go wrong with this one!

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I have made this recipe 2 times befor and my husband loved it, however I soon realized that my white sauce looked slightly thin. It doesn't specify in the recipe to use whole milk, but I used skim the 1st time (way too thin next I used 2% (still too thin so I would suggest using a thicker whole milk. Otherwise, the recipe is fantastic... a keeper in this house, thanks Ina!

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It is fantastic, I think the gruyere makes all the difference. For those of you who have never tasted gruyere, don't worry, t's not a scary, overwhelming potent cheese. To me it tastes something between cheddar and mozzerella. I do not like blue cheese so I omit it. Also, be careful, I love my salt but I half it in this recipe - the first time I made it, I used all the salt it called for and it was way to much so taste as you go.

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Over the I have tried and failed at homemade MAC AND CHEESE time after time. In the past it was either tough to chew, or sticky-gooey greasy or just BAD to taste, till NOW.

INA---- I LOVE YOUR MAC AND CHEESE technique!

Tried my favorite cheeses instead of yours, (My Mom won't eat the "fancy" cheeses.... but the process was the same and it was EXCELLENT! I never thought to mix the grated cheese directly into the macaroni and then baking! No pre-melting needed!

ABSOLUTELY WONDERFUL

THANK YOU SO MUCH!!!!!

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I was serving this at a 10-person dinner party and needed, obviously, to do multiple recipes of this. I did a Google search and found this same Ina recipe on the House Beautiful website and it served 6. Because I was serving it alongside brisket and after heavy appetizers (crab hush puppies that were fried, gouda biscotti, etc I figured a recipe for 6 would be juuuuust enough. The recipe used a full pound of cavatappi, so I used a 15x11 glass dish. There was plenty of mac & cheese leftover, but everyone RAVED about it. It's really amazing. I used panko crumbs instead of bread crumbs and they stayed nice and crispy. I also used 2 tsp. salt instead of the full 1 Tbs. It's just terrific, and a great dish for a dinner party. Make it and you won't be sorry. I made it the morning of the party then let it sit out for about 1 hr. before putting it in the oven.

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My wife requests I make this for her when getting over a migraine, although we substitue the blue cheese with gouda, which also rocks! Fun and easy to make and a real life saver when someone needs a pick me up!!

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The flavor in this dish was amazing. The blend of the three cheeses is perfect and tastes like fine dining restaurant quality. I would use a little less than 2 lbs of pasta though like others have previously said. Mine turned out slightly dry and I like it with a little more sauce.

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Recipe is basically great...HOWEVER, I used twice as much macaroni as the recipe called for because once I mixed everything together, I realized that the noodles were swimming in sauce. This recipe is already so rich, as is, that the noodles help cut the creaminess.

Also, I made this healthier by using 2% cheddar cheese, skim milk, and whole wheat pasta. Still absoultely delicious. I also multiplied the recipe by 1.5 and put it in a 9x13 dish (cook time remains the same--35 minutes at 400 degrees. Making it this way makes either 8 regular-size servings or 6 huge servings.