Grown Up Mac and Cheese

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I made this for dinner last night. My husband and I love gourmet mac and cheese and this fit the bill! It was as good as some of the best ones we have had at great restaurants! We paired it with a rosemary chicken breast from Rachel Ray and it was the perfect combination!!! Can't wait to do it again. The variations I had were - that I did not use blue cheese- we love parmagiano reggiano and used it instead (in same proportion and I also did not add the breadcrumb basil mixture for the topping as I am not a topping fan for other then cheese! I grated a bit more of parmagiano over the top and popped it in the oven. My only advise is to grate all the cheese beforehand and then start the recipe. Also after adding the milk it takes more than 2 more minutes for the sauce to thicken so keep stirring until it does-keeping the heat above low helps.All in all Ina's recipe is great and my mac and cheese turned out fabulously.

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This is hands down one of my favorite receipes from the Food Network. I really think this recipe is well balanced and delicious. I do not make it with bacon, but I don't think that makes any difference at all. I would highly recommend this recipe!

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I made several alterations to the recipe such as I used 8oz white cheddar, and 2oz of Swiss, left out the bacon [I hate bacon], and added 1 1/2 TB infused white truffle oil, and I did Panko crumbs instead. You have to bake it, you couldn't eat it how it comes out of the pot. It's outrageously delicious! Crispy, creamy, simple and easy to make. Only thing is it's definitely more than two servings I would call it four servings. I will definitely be making this again.

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Made this for a party recently and had been wanting to make it for a long time. A little pricey for party food - i quadroupled the recipe - but well worth it. i substitued asiago for the blue cheese - for a friendlier version - and it turned out fantastic.

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I personally love goat cheese, and I had some in the fridge, so I tried this recipe with 1/2 goat cheese and 1/2 cheddar. It was heavenly!!!!! I used cavatappi, halved the recipe, and the pasta came out perfectly! Just the right amount of cheesy gooeyness! Can't wait for the leftovers tomorrow.
The ratios in this recipe work well, so just throw in your favorite cheese and enjoy! If you like the cheese you use, you'll like the mac 'n cheese!

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This provides a new, tangy flavor for the mac and cheese dish we all know and love. The blue cheese isn't too in-your-face, for those who are scared of its strong flavor. I prefer my mac and cheese to be a bit ooey gooey-ier, so I think I would decrease the noodle quantity next time.

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I used whole wheat macaroni and Saga blue cheese with this one. I added one half of a head of roasted garlic to the milk as it thickened. Ina you are consistantly producing recipies that are appealing to the eye and my taste.
Excellent!!!

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This was such a delicious and easy recipe. I will definitely make this again. Linda from Punta Gorda, FL

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I saw this recipe, but did not have the exact ingredients and it was still awesome. I used turkey bacon, which was good, but could have been omitted completely--the dish is fine without it. I used half skim milk/half vegetable stock and it worked perfectly. I used Gouda, reduced fat mild cheddar, and a reduced fact Monterrey Jack. I only had whole wheat elbows. And instead of white bread for the crumbs I used whole wheat and instead of basil with the bread crumbs I added cayenne pepper. It all worked perfectly. The texture was good. The quantity of each ingredient was perfect and the flavor of mine was awesome--just a little spicy, but we like it that way. I think that this recipe can be adjusted to what you like or what you have. Just keep the measurements the same and you'll be fine.

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This recipe is excellent! I did not use the bleu cheese, however I added some extra gruyere and cheddar, and it came out perfectly.