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Mac and Cheese Recipe

Mac and Cheese

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Average Rating:

Total Reviews: 107

Showing 81-90 of 107

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  • on October 07, 2009

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    I have had the pleasure of making many of barefoots recipes and am consistently blown away! The flavors are bold and tasty. The ingredients are (usually readily available and they are easy to prepare ( not to mention I look like a rock star to my guests After reading all the fabulous reviews on Ina's truffle mac and chz. I am so excited to try this one. I have no doubt that it will be as wonderful as all the others. Thanks for your comments and Miss Ina for your inspiration.

    NOTE: had to rate it as 3 because have not prepared. will re-post after.













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  • on October 04, 2009

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    My sister and her husband are coming from Vermont to visit us in Napa for nine

    days in November. They are vegetarian, so this Mac and Cheese dish looks

    perfect . I'm looking for good vegetarian recipes that I can make ahead and put

    in the freezer. Does anyone know if this dish works well in the freezer?

    * * I haven't made this dish yet, but I'm giving it 5 stars just for the yummy

    ingredients, I'm sure it's delicious!

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  • on October 03, 2009

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    We were watching tv this morning, and saw this recipe. My husband said that he would like to try the recipe. (He loves mushrooms I will say that the ingredients are a little pricey for a family on a budget, but definitely worth it. Everyone from my husband, to our 17 year old son, down to the 20 month old loved it. They all liked it so much there was hardly anything left and they practically ignored the chicken and salad I made to go with it. I am going to make it for my girlfriends baby shower next month. I am sure it will be a hit there also. This is definitely not your conventional mac n cheese and with the cold weather coming, it is really good belly warming comfort food! YUM!

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  • on October 02, 2009

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    Made this to impress my mother and it was a real hit!
    Even my 8 year old, which barely eats anything "grown-up" loved it! I couldn't find truffle butter and used truffled oil instead! Was delicious even with the substitution!

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  • on September 21, 2009

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    Made it without the mushrooms and still fabulous! Also, couldnt find truffle butter so I substituted with regular butter and added Black Truffle oil

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  • on September 20, 2009

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    I made this pretty much true to recipe...I did have to make a couple of changes (that I won't mention due to the fact that if you are a regular viewer of FN shows and often print or save the written recipes you WILL see as someone else mentioned that the ingredients or methods often conflict with what the chef has done on the show. Also...if you are a REAL cook..and by that I mean one who understands that tweaking is often required because A not everyone can find the exact recipe ingredient(s or B their family's tastebuds differ from the chef's, and you have somewhat of a degree of creativity and knowledge of basic culinary pairings, you will often want or NEED to change the recipe somewhat. I personally look forward to reading reviews to see what other people have done to improve (albeit in their opinion a recipe. What does it hurt? To those who are cranky and are complaining maybe you are just jealous that you are not creative enough to tweak a recipe yourself. I will help you out by promising to put in the Headline of all my future reviews and comments that "BTW..I TWEAKED IT" that way you all complaining can simply skip the review. How about that? Good Eats everyone.

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  • on July 11, 2009

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    Very tasty. If you take the time to salt & pepper the mushrooms and then wait for them to brown (only a total 3TB of butter/oil is actually needed to achieve the best browning results, the deeeeep flavor makes the dish--so much so that the white truffle butter is not needed, unless you want to splurge. You can put a few drops of white truffle oil on the finished product (like a condiment and get a much more aromatic result that actually gives the truffle a chance to stand up to the gruyere cheese. (P.S. I do not advise adding salt merely at the end, or in the total quantity. You must sensibly salt as the various layers get cooked, and then tweek at the final stage for best results. Enjoy! We did.

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  • on July 11, 2009

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    I made this recipe last night. Some of the ingredients are pretty pricey, but it's well worth it. I won't repeat what the other reviewers have written, but this is a fantastic dish and my wife loved it. (Racked up some MAJOR brownie points!

    Anyway, I couldn't get truffle butter, so I made my own. I melted 3 ounces of butter in a small dish and then added about a teaspoon and a half of white truffle oil (give or take a few drops and then recooled it in the fridge for later.

    Since it was just the two of us, the recipe made enough for us to eat for the next 5 days!

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  • on July 04, 2009

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    This is a great dish if you are looking for a different twist on Macaroni and Cheese. We call it "fancy mac!" To the comment about spending $10 on Gruyere cheese... fyi, swiss cheese = Gruyere cheese. So you can definitely find cheap swiss cheese that will work fine. Sounds like someone owes INA more stars on their review....!

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  • on July 01, 2009

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    I FOLLOWED THE RECIPE STEP BY STEP AND IT WAS PERFECT. I FOUND THE TRUFFLE BUTTER AT WILLIAMS SONOMA, I THEN GOOGLED IT AND FOUND IT AT THE D'ARTAGNAN WEB SITE FOR 3.99 FOR THE 3 OZ. A LOT LESS EXPENSIVE THAN WILLIAMS SONOMA.
    I HAVE MADE ALOT OF INA'S RECIPES AND HAVE DISCOVERED IF YOU FOLLOW THEM STEP BY STEP AND HOLD BACK ON YOUR INNER CHEF, THAT TELLS YOU TO CHANGE IT UP .THE RECIPES WILL NEVER FAIL YOU.

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