Grown Up Mac and Cheese

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This is my husband's favorite mac and cheese--anything with bacon is a plus, and the recipe is easy to follow and pretty close to foolproof. The third time I made it, I pan fried the bacon, which saved a mess in the oven, and then made the roux and cheese sauce in the same pan. It worked well and made clean up faster.

The yield on this recipe serves way more than two people--it is easily enough for four hungry folks. I have doubled the recipe and baked it in a 13x9x2 inch Pyrex dish, and the quantity was plenty for six with lots of leftovers. I add a little milk when reheating the mac and cheese to bring back some creaminess.

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OMG!!! Loved it! As did my teenagers. They are so picky to feed and they devoured my Grown Up Mac and Cheese. I think they licked their plate. A keeper! Ina, your the best!!

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This is a great recipe! My husband loved it and I snuck back into the kitchen for one more bite. Very easy to make. I didn't have the specific cheeses on hand that the recipe called for so I got creative with what I found in the fridge - pepper jack, medium sharp cheddar and gouda - with pepper jack being the dominate cheese. Actually, I strayed quite a bit as I was out of panko and used some whole grain bread for my crumb topping which added some great texture. I will make this again and I feel pretty confidant that any cheese combo that one likes will work beautifully.

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It was very good....... everyone loved it! I will make this again and again!

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This was really yummy!!! I just used cheese I had - shredded swiss, gruyere, cheddar, monterey jack, and romano. I actually prefer it on the drier side, so it was perfect for me! Will make again!

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I make this recipe about 3X a month, I do use more sauce and I add just a pinch of truffle salt. So good.

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Cheese balance was good, but if one follows the recipe the pasta to bechamel/cheese sauce makes this too dry. I baked it at 350 degrees for 20 minutes and it was still too dry. Either use less pasta, or more sauce. Flavor was good, but the balance of pasta to sauce needs to be improved. Thanks.

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Thank you, Ina, for making the Mac & Cheese I've always wanted. I used the cavatappi, and it really was the way to go.

I made a few modifications: I like my Mac & Cheese creamy so I upped the milk to 2 cups -actually, I used cream instead for added richness - and I used a Panko and Pecorino Romano mix - about 50/50 - for the topping instead of white bread. Also, I cooked it for closer to an hour at 350, and it was perfect.

I took the leftovers and rolled them in panko and pan fried them in bacon grease the next day - delicious!

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next time i would add more milk and bake only 20 min... i followed to the letter except added 1 slice of american cheese. Delicious!

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It tastes good, but could be better without the blue cheese..