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Mac and Cheese Recipe

Mac and Cheese

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Average Rating:

Total Reviews: 107

Showing 61-70 of 107

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  • on January 22, 2010

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    Let me begin by saying that I usually don't review a recipe if I make significant changes, which I did for budgetary reasons for this dish. BUT, for a dish THIS good, I feel like if a simplified, pared down version can be so flavorful, then the full recipe MUST follow suit.

    When I saw Ina make this on the FN yesterday, I knew that it would blow our budget for weeknight meals, but I wanted to give the "base" recipe a chance to see how it would come out before I planned the full version for a special occasion and now I can't wait for the splurge!

    Even with unsalted butter instead of truffle butter, white wine instead of sherry, pre-shredded swiss in lieu of Gruyere, and all cremini mushrooms instead of the mushroom mix, it was still the most delicious pasta and cheese dish I have ever had. The cheese sauce is rich creamy; not too thin and watery and not too tight. The mushrooms add a rich, earthy flavor but stay in the background. And the topping made my kitchen smell like heaven while it was baking! I only used a portion of the topping since I was using a deeper dish (and had less surface area and it came out crunchy and so fragrant. It was all very easy to prepare and easy to clean up after and every single ingredient to make a half recipe (that was still twice as much as 2 adults and one toddler could eat in one meal cost exactly $7.37 at Walmart.

    I can not wait to try this recipe with the truffle butter, sherry and shiitakes, but until that special occasion comes around, I am happy to enjoy the simplified version in all it's affordable luxury. Thank you, Ina!

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  • on January 19, 2010

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    I made this with a few substitutions, and it's a really great dish. Using the cheapest ingredients I could find at Whole Foods (e.g. WF brand cheddar and the domestic Gruyere, it cost about $25, not including the truffle butter or sherry. I used dry sherry because it was what I had on hand, and a 1:2 mix of rendered duck fat and coconut oil in place of the truffle butter in the roux. The parsley and garlic are essential, making the dish wonderfully fragrant. I used part of a loaf of whole wheat bread for the crumbs and think it was much better than out-of-the-can. The latest issue of Cook's Illustrated gave me the idea to use bionaturae whole wheat pasta, and the nuttiness of it went well with the mushrooms. Last but not least, you can mince the shiitake stems and add them in, too. Since they're on the pricey side, I didn't want to let any go to waste.

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  • on December 28, 2009

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    I made this as a vegetarian entree for my annual Christmas Eve buffet, and it was a huge hit! I could not find white truffle butter, so infused regular butter with about 1 tablespoon of white truffle oil...the finished dish was aromatic, creamy and decadent-tasting, perfect for a holiday meal!

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  • on November 16, 2009

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    I love your mac and cheese recipe. i make it all the time. Shelbey my 3 year old daughter loves it. It is better than the boxed. i never bought the boxed I just never had mac and cheese. I love all of your shows. I think you are a kind women and there should be more people out there like you.
    love,Jeanna

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  • on November 15, 2009

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    This is by far the BEST mac and cheese I have ever made and could be the best one I have ever eaten. I made this exactly as the recipe stated (except using black truffle butter since Whole Foods could only order me black and it turned out perfectly. Due to the price of the ingredients this is definitely a special occasion recipe, but I am sure I will find lots of special occasions to make this for. Up to this point my favorite mac and cheese was from The Waverly Inn in NYC which shaves truffles on-top table-side... but I think this recipe rivals it. The truffle and mushroom are such a perfect combination and the cream sherry makes the mushrooms perfect. I wish I could give this recipe more stars!!!

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  • on November 05, 2009

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    We have made MNC with this recipe several times, we loved it when we saw it on TV on the show.
    Our family just loves this MNC and it is one of the favorite rich MNC it is made on special occasion because it is so rich and so good.
    Thanks Ina!!

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  • on November 01, 2009

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    Words cannot describe how wonderful this dish is! If you can't find truffle butter, use something that is infused with truffles. I used truffle cream that I'd bought in Italy. For the women who wanted to know about cost, I think I calculated that it was about $25 (not including the truffle butter. I did add about 3/4 lb. more pasta to extend the recipe. I also doubled the amount of garlic & parsley in the breadcrumbs.

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  • on November 01, 2009

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    This looks expensive, but I need a homerun for Turkey Day. Anybody know what'll this will cost to make

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  • on October 28, 2009

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    THIS IS A DELICIOUS DISH. I COULD NOT LOCATE TRUFFLE BUTTER SO USED REGULAR SALT- FREE BUTTER INSTEAD. HUSBAND AND I BOTH ENJOYED IT. I HALVED THE RECIPE AND STILL HAD LOTS LEFTOVER. BAKED IT IN A 8 X 12 DISH. WILL FREEZE THE LEFTOVERS IN PORTIONS FOR TWO. WOULD NOT HESITATE TO SERVE THIS TO COMPANY. IT WILL COME IN HANDY FOR CHURCH POT-LUCKS. THIS WILL BE OUR NEW GO-TO MAC AND CHEESE RECIPE. INA I LOVE YOUR RECIPES. THANKS FOR SHARING.

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  • on October 22, 2009

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    After I saw this episode, I went straight to my fridge to find my white truffle cream. I made the White Truffle Mac Cheese on the same day I saw Ina's episode and friends and family have been craving it ever since. Talk about yummy elegance!

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