Grown Up Mac and Cheese

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Ina really has to give up her love affair with Gruyere & Roquefort. She puts them in all sorts of recipes that shouldn't have them. Mac & Cheese is one of them. I love her but this dish was awful. Plus it was dry which suprised me. Sometimes I wonder if these dishes are really test driven. If they are, why are they so terrible?

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Fantastic mac and cheese! Will make again and again.

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This was enjoyable but I didn't like it nearly as much as the richer, creamier, and more flavorful recipe created by Frank Massa that won the $25,000 prize for the Ulitimate Recipe contest on Food TV. His recipe is really out of this world.

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Ina Garten wows me again with this elegant and tasty update of her legendary mac & cheese. I love the bacon and the hint of basil in the bread crumbs. The three cheeses complement one another beautifully, and the blue cheese adds a wonderful complexity to the flavor of this dish without overwhelming it. The Barefoot Contessa never fails to impress me.

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This is a delicious recipe! I made it with black forest bacon, and boy was it phenomenal. Yummy and not dry at all.

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I've made this twice...once for a group of adults with rave reviews and once for a group including the nieces and nephews who were disappointed because it wasn't orange like Kraft! Well, sorry kids, this is a winner for me!
Now, it is pricey for mac and cheese once you buy the good cheeses, but it is definitely worth it. I left out the bacon (for my veggie frineds, but will include it next time.
Total comfort food, all grown up!

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This is the best mac and cheese I've ever made. Always thought if was for the kids - no more. Its a cold and rainy day - perfect for comfort food and this really fits the bill. Yes, lots of pots and pans but worth every one of them. I used peppered bacon and left out the pepper. I, too, think ithe portions are large but I doubt my husband would agree. Thanks Ina

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This is definitely the best mac and cheese recipie I have ever made, I have gotten so many compliments on it. The combination of the cheeses together with the bacon and hint of basil is perfect. I've made it a few times and the only thing I change is cutting the bacon amount in half, the first time it was a little too much bacon for my taste.

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In case anyone else is wondering, 4 oz of cheese is about 1 cup grated.

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Awesome, if a little expensive, version of mac and cheese. The gruyere gives it a wonderful flavor and the other cheeses balance out the richness of it. And everything is better with bacon. We tripled the recipe and baked it in a pyrex baking dish with no problem.