Mac and Cheese

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This dish was absolutely the best mac and cheese I have ever eaten. However, had to make it a bit more affordable. We are at the mercy of what the national grocery store offers and they come at a dear price. I used regular button mushrooms too. I start with half of the seasoning than what's written and go from there. It was perfectly salted. I skipped the garlic and bread crumb topping as written but lightly sprinkled some Italian seasoned breadcrumbs on top. I will try it as written next time. The only thing I would do differently is make when I'm feeding a bigger crowd. It goes a long way and is great the next day but I did make too much.

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It would have been tasty if it wasn't sooooo salty:( 1 1/2 Tbsp is way too much salt on top of the cheese! Add salt after you cook it, we had to throw it out!!! We were very disappointed!

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We usually love every recipe Ina has. However in this case it is waaaay too salty. I know now to hold the salt and taste first. I should have known that 1 1/2 tablespoons is a lot of salt, but trusted the recipe. We'll probably have to trash the leftovers

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This dish was very good, and I thought it was actually tastier the next day. It reheated well without having to add any more liquid. In fact, next time, I might make it up and refrigerate it overnight before cooking.

Having said that, I haven't decided if it was good enough to justify the cost of the ingredients ($6 for truffle butter, almost $22 in cheeses, $5 for shiitake mushrooms in addition to the remaining ingredients. While it was very good, I felt the "premium" ingredients cancelled each other out to some extent. When I splurge on any of those items (and this was definitely a splurge dish for us, I like them to be prominent in the dish, which didn't happen for me. I suspect it could be made with all cremini mushrooms, a less expensive Swiss cheese and maybe regular butter with a touch of truffle oil and still be a solid dish. I saw that some other reviewers have actually tried it this way with success.

As for the extreme amount of salt in the dish, when you read the recipe, she doesn't salt the mushrooms at all and only uses a pinch of salt in the pasta water. Maybe you need that much salt if you do the same. However, I like the mushrooms better when salted while sauteeing, so that's what I did. I also salted the pasta water as I normally would. Then I cut way back on the salt in the sauce and did a final adjustment after adding the cheese. I think the cheese used will affect the amount of salt needed or not.

In any event, these were my observations. I will definitely make this again, but will probably play around with the ingredients a bit when I do.

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I didn't make this with the mushrooms just because I didn't think my son would eat it, but it still turned out so goooood!

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I finally made this mac and cheese and WOW! It is so worth the time and effort. I did change a few things... this would have been a 50 dollar mac and cheese, so I used regular butter instead of the expensive truffle butter. Also, I left out the cream sherry as I would never use it for anything other than this recipe. I also used Jarlsberg cheese instead of the super expensive gruyere. I know it sounds like a lot of changes, but with the sharp cheddar and flavourful mushrooms, you dont miss any of the changes, and it saved me about 20 dollars. PLEASE try this recipe... my boyfriend loved it and took a bunch to work to share with friends!!

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I used unsalted butter + white truffle oil and portobello mushrooms. Delicious! Sophisticated taste and it heated up well the next day- still creamy, especially with the addition of a little milk, but also on its own. I don't think the roux thickened up as much as it was supposed to, probably due to my own impatience, but it still all turned out well, so no worries.

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I just made this last night after seeing on her show a few weeks ago. It was fabulous and the leftovers are even better! I did make a few substitutions with the guidance of my chef husband. I substituted Pinot Gris for the cream sherry because I don't care for sherry, and it seemed unpractical to purchase an entire bottle of something I will only use for one recipe. After sampling the cheeses, we decided to omit the salt entirely and are really glad we did. Any additional salt would have completely destroyed the dish, IMO. After reading the reviews stating that the topping was soggy, we opted to use store bought seasoned bread crumbs and they worked great. I don't feel these minor changes compromised the integrity of the recipe, as it is heaven on a plate. Really decadent and wonderful!

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Omit the salf then i have left salf out of alot of recipe on this site never affect the taset make your own

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This mac and cheese was so incredibly cheesy! I love that myself. I would suggest reading through the recipe a few times and having absolutely everything ready to go, including all of the chopping, grating, etc done. This recipe moves really fast, and if you're not prepared it's easy to get frazzled. The first time I made it that happened to me. Overall, this recipe turns out great, and my family requests it at get togethers.