Mac and Cheese

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My sister in law made this for a family dinner, but couldn't find the truffle butter, so she used truffle olive oil instead and this was amazing. My one year old couldn't get enough of this - with pasta in each hand just devoring this dish... normal mac & cheese will never be good enough for him anymore!

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Loved this Mac and Cheese. Ina, never dissapoints!
I thank you for those who review, as your adjustments helped!
I too only used about 2 cups of milk and 16oz of sharp chedder cheese.
As that was the only cheese I had on hand.. I also omitted the nutmeg and extra salt. To incorporate more a "dinner" to this side dish, I added diced jalepeno chicken sausage that I sauteed and then added at the very end before baking. I also just topped with the remaining sharp chedder instead of bread crumbs. Already has enough carbs :
Delish!

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I thought that the truffle butter, shiitake mushrooms, and cream sherry would take mac and cheese to another level but their flavor was too subtle to make much of a difference. It's a very good mac and cheese recipe but I don't think it benefits from those expensive ingredients.

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Yes, it is rich (not like munching on raw vegetables and grains, but this is the best mac & cheese my friends, family and I have ever tasted. Wow.

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Delicious when it comes out of the oven. Not so sure about those leftovers.

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I made two versions of this mac ad cheese for superbowl. One was exactly as the recipe is written, the other was the recipe with the addition of parmesian cheese added to the mix and I left the tomatoes out.
I don't know if the tomatoes have any purpose besides color, so I left them off the second dish. I added approx 1/4 a cup of parmesian cheese to the cheese/milf mixture and then I mixed some parmesian in with the breadcrumbs. It toasted right up with the crumbs and made an EXCELLENT crunch with just enough bite.
Don't go crazy with the parmesian, a little goes a long way in flavor.
I made both ahead of time and refrigerated it. Added the bread crumbs and tomato right before cooking it, it still came out perfect!
This is so simple and delicious. Both were a hit at the party!
Thanks Ina!

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Really - 1-1/2 TABLESPOONS of salt!?? For Pete's sake, cheese is salty, then adding this much salt, PLUS the salt used in the pasta cooking water is sodium overload!!

That much salt equals 10,000 milligrams of sodium. If six people eat this, that's almost 1700 milligrams of sodium per person. Just from the 1-1/2 tablespoons of salt. This dish alone provides almost as much sodium as a person should consume in an entire DAY. Blech.

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I made this dish for a casual dinner with friends this weekend. I could not find truffle butter and ordering from the web was not an option since I had only 3 hours to get some food on the table before my friends arrived to my place for a casual dinner and a movie kind of evening. I used truffle oil and unsalted butter, Fontina cheese instead of Gruyere, cremini and protabella mushrooms, and good quality white wine instead of sherry. I also skipped the salt since one of my friends needs to stay away from salt for a while (doctor's orders!. I also drizzled a little bit of truffle oil on top, just before bringing the dish to the table (for extra flavor. It was a hit with my friends and it served double duty: main dish for my vegetarian friends and good comfort food for my meat eaters friends who could not resist to eat some along the chicken wings I served. Well, maybe mac and cheese does not go hand in hand with chicken wings and potato salad, but I can tell you that my meat eater friends skipped the potato salad and dived right into the mac and cheese dish!
I will definitely make this dish again on a cold and snowy day for myself or on any other day I want to impress my friends (they really do not need to know how quick this dish is to prepare!.

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We made this recipe for our Sunday Family Day. It was so good. The only Gruyere cheese we could find was moldy and very expensive, so we substituted Fontina cheese, which was very good, melted wonderfully and inexpensive compared to the Gruyere.

We had only wheat bread in the cupboard, so we used Panko crumbs, which we love, for the topping. Put them in the food processor with the fresh parsley and garlic.

We could not find truffle butter anywhere, so we just did not add it to the Mac & Cheese. It made enough for the entire family plus lunch at work the next day. Our UPS driver said it was absolutely the best she had ever eaten, even reheated in the microwave with just a little bit of milk to keep it creamy.

What a wonderful Mac & Cheese. Everyone said it was the best they had ever eaten. We found our lack of truffle butter and the cheese substitution was still acceptable. I have this one on the top of my Sunday Brunch menu, try it, you?ll not be disappointed.

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This was the most fabulous Mac and Cheese I have ever had (sorry Mom. I did have to make it more budget friendly (no truffle butter Didn't have Cream Sherry on hand so I used Port wine and I pureed the mushrooms (picky eaters at my house. Will definitely make this again soon!