Mac and Cheese

Yield:
6 to 8 servings
Level:
Easy
Ingredients
  • Kosher salt
  • Vegetable oil
  • 1 pound elbow macaroni or cavatappi
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 3/4 pound fresh tomatoes (4 small)
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

  • Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

  • Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.


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4.5 917
Tried this recipe and changed a few things. Omitted the tomatoes, just used cheddar cheese and used a sleeve of Ritz crackers with 3 T. of butter to sprinkle on top. Turned out "GREAT". This is going to be my permanent recipe for Mac and Cheese. Thanks Ina and love watching your show. :)<div><br /></div> item not reviewed by moderator and published
Best Mac and Cheese recipe ever!! And, very easy to make. Thanks Ina!! item not reviewed by moderator and published
Absolutely amazing!! Although I had some modifications. I cut the Gruyere amount in half, used large shell pasta, added cayenne, and instead of adding the buttered bread crumbs I added plain panko before baking it. It was an absolute hit at my Fourth of July party! It was gone within 10 minutes! Great Mac and cheese recipe! item not reviewed by moderator and published
The "Ne plus Ultra" of all Mac and Cheese, there is none better. The Barefoot Contessa is like James Beard, there are no bad recipes only great ones.  item not reviewed by moderator and published
WASTE OF TIME &amp; MONEY. Flavourless. Was totally misled by all of the positive reviews here. If you're hunting for the best mac &amp; cheese recipe out there, I assure you - this isn't it.  item not reviewed by moderator and published
12 ozs of Gruyere was too pricey for me, so I used cheddar and american cheeses, left out the tomatoes, and it was hands-down the best mach and cheese I ever tasted.  Will make again.  and again, and again..... item not reviewed by moderator and published
I have not made this yet but I want to comment that when I watched the show I wrote down 1 teaspoon of Kosher salt NOT a Tablespoon. item not reviewed by moderator and published
Fabulous and decadent..just like I knew it would be! I did not include the sliced tomatoes, since that would not have gone over well with my teens. Also instead of breadcrumbs, I substituted crushed cornflakes and some Parm cheese.  I will agree that Gruyere cheese is very pricey, so if you're on a budget, maybe do half cheddar and half Gruyere or substitute grated white American cheese. I thought the seasonings were pretty spot on. Thank you Ina for another proven winner! item not reviewed by moderator and published
Just beware that there is $20 worth of Gruyere alone in this dish. Good, yes, but definitely a thrice-yearly treat for those watching saturated fat intake.  And please tell me the 1 Tablespoon of salt is an error. Use a scant tsp. and let those needing to do so salt their own servings. item not reviewed by moderator and published
Hands down the best mac and cheese I have ever had.  I halved the recipe and it came out perfect.  Although I regretted it soon after dinner since there where no left overs.  Will make it again and again.  If you have kids this is a must have.  My kids normally hate mac and cheese but they inhaled this one.<br /> item not reviewed by moderator and published
Made today.  Nothing special.  Surprised bc I normally love her recipes. item not reviewed by moderator and published
I went over a friends house for New Years and she told me she was making Mac and cheese for dinner. You wouldn't believe how disappointed I was to here that. My thoughts; I hate Mac and cheese who would serve that at a party! But I can't be rude so I ate it. OMG it blew me away. I loved it! I even asked for the recipe. That was about 5 years ago. Till this day I make this recipe. My family loves it. I highly recommend you try this. Thank you Ina for sharing this with us!   item not reviewed by moderator and published
I made this last night and its absolutely delish!  Thank you again Ina.. my hubby requested it for sunday night dinner.    item not reviewed by moderator and published
Absolutely delicious! Thank you Ina.<div>Will be having this on new years eve(:</div> item not reviewed by moderator and published
This is the best mac and cheese I've ever tasted.  This will be my go-to always.  I used swiss and cheddar and cavatappi pasta.  I also added a quarter block of cream cheese to step it up a notch!  I also used panko instead of fresh bread crumbs and I don't think that changed anything.  I loved the use of tomatoes on it.  I'll make this again for sure!   <br /> item not reviewed by moderator and published
Obviously, this is a great dish.  I was worried that the sauce seemed a little runny.  But, when this baby cooked up, OMG.  So yummy!!!  Regarding the salt; I salted the pasta water and only added one teaspoon of salt to the cheese sauce.  That was plenty.  Also, I love the tomatoes!!!  Enjoy.   item not reviewed by moderator and published
Are people saying it is too salty using unsalted butter? If you use salted butter or substitute a saltier cheese, you obviously have to adjust the salt content. I have started to add some chopped jalapenos and garlic to mine but the recipe is great as is! item not reviewed by moderator and published
dude this is sick item not reviewed by moderator and published
Must try, taste great!! item not reviewed by moderator and published
This is great Mac and cheese but if you are deciding to make this recipe I'd say cut the salt by a little.  item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
One TABLESPOON of salt must be a typo.  I can see adding that to salt the pasta water, but way too much for the dish.  Even a teaspoon would be too much with the salty cheese.   item not reviewed by moderator and published
If you haven't tried "waffling" leftover mac and cheese in your waffle iron, you should consider trying it. Crispy outside, gooey, creamy inside. Delicious<br /> item not reviewed by moderator and published
Love this recipe! Followed it exactly except used Swiss instead of Gruyere and turned out delicious!  item not reviewed by moderator and published
I just made this and it was very yummy! I followed the recipe exactly. I think liking this recipe comes down to if you like Gruyère cheese or not. I'm not the biggest fan. Some people found it too heavy on the nutmeg, which I understand. The cheesy sauce was delicious with the perfect texture. This mac and cheese isn't the southern kind you'd find in a BBQ joint. As with all Ina's recipes, you must follow it as closely as possible to get the best results! I found the amount of salt was spot-on perfect. Thanks, Ina! item not reviewed by moderator and published
Ina's recipe always come out exactly as she would make it. This cheese and macaroni is no exception. The directions are easy to follow and takes very little time. Shredding the cheese takes the most time for me as I like to shred it by hand. It is so creamy and cheesy and the seasonings are perfect. I make this every Thanksgiving and no matter how much I make, my family devours it. They literally argue over who gets leftovers, if there are any. Ha ha. If you follow her directions, you will not be disappointed with this recipe. I use alot of Ina's recipes and I have no complaints. Thank you Ina for sharing  another wonderful recipe. item not reviewed by moderator and published
used panko for my breadcrumbs, this is delicious! item not reviewed by moderator and published
Used the 1 tablespoon of salt and followed the recipe very closely. I had to threw it all away, way too salty. My guests were on their way over so I ended up ordering pizza. What a WASTE of money. If you make this--forget the salt!!!!!! item not reviewed by moderator and published
<span>I made this exactly according to the recipe (well, I used packaged bread crumbs instead of fresh ones).  I used high quality cheeses.  It was very good.  It was not the perfect mac and cheese, which I have yet to find or invent.  It was a little salty, so I would cut back a little on that.  I think I would cut back on the nutmeg too.  But, as is, still quite good.</span><br /><br /> item not reviewed by moderator and published
I don't use any salt that is called for in a recipe so I just left the salt out of the pasta water and recipe.  Using good quality cheese and a minced clove of garlic made this recipe perfect. I sauteed the sliced tomatoes in a little butter and used them as a condiment.  Delicious! item not reviewed by moderator and published
Best Mac &amp; Cheese ever. Have an allergy to aged cheese so substituted for something of similar texture and flavor combination. Fabulous Aunty Ina item not reviewed by moderator and published
That seems like a LOT of salt. Have people adjusted this? item not reviewed by moderator and published
My go to mac and cheese recipe, I us Emmi Le Gruyere and Kerrygold Dubliner chedder, both purchased at Trader Joe's, where cheese is much more affordable! Usually 16-18$ total, and this feeds 6-8 generously! item not reviewed by moderator and published
My 3 sons have named this bacon tomato mac. I used cheap sharp cheddar and a cup of freshly grated parm (ain't got no money or time for all that fancy stuff) and I stirred in cooked chopped bacon mmmmmm. Everything's better with bacon! For the topping I chopped the tomatoes into bits, and my bread crumbs were out of the freezer - I save the scraps from when I slice my homemade bread. It got two thumbs up from 3 hungry teenage boys.<br /> item not reviewed by moderator and published
nobody in the real world can afford the kind of cheese you guys use....Love the recipes and substitute accordingly! All of the tv chefs use $25/lb cheese.....not fair! item not reviewed by moderator and published
Excellent recipe. To me, it's an all-season meal.<div><br /></div> item not reviewed by moderator and published
I made the recipe exactly as written and my husband loved it.  I like traditional mac n cheese so it was an adjustment for me.  I loved the nutmeg flavor but will use less next time.  There were far too many bread crumbs, I'll also use less next time.  It's very expensive to make.... item not reviewed by moderator and published
.....I'm hungry... item not reviewed by moderator and published
Good recipe,  no problem with flavor, but beware of the Gruyere cheeses that are cave aged....they can be a little gamey smelling when baking which will prompt you to open some windows. item not reviewed by moderator and published
Ina oncee again amazing!! I added garlic to bread crumbs. But good cheese and I am lucky to live in nyc with very good cheeses. item not reviewed by moderator and published
Ina is normally one of my "go to" chefs, but in this case I think she missed the mark big time!  This recipe is flavorless.  After spending a lot of money on the ingredients, my husband and I were highly disappointed, and had to throw the entire casserole in the garbage!  To coin a phrase, I'm now "once bitten," and will be "twice shy" the next time I consider one of her recipes. item not reviewed by moderator and published
Made this tonight for an easy Saturday meal. Yes, I used what I had on hand, which was five different cheeses in the deli drawer of the refrigerator. This recipe of Ina's was my guide to a terrific dish that my husband loved. In Northwest Kansas, Gryere is not available (no matter how many times I have requested my store to get it), so substitutions are just a matter of course. Ina, you are the best! Thank you. BTW, if the flour is cooked the correct two minutes, and the milk is heated as instructed, the result is amazing. item not reviewed by moderator and published
Loved it! I made this for Christmas dinner with ham and it was a hit. I used gluten free elbows, gluten free bread crumbs and Jarlsberg cheese (to save on cost) instead of Gruyere. I also added garlic to the béchamel and omitted the nutmeg and tomatoes. Cabot Extra Sharp worked just fine for the cheddar. item not reviewed by moderator and published
I have made this recipe many times and decided to add it to my holiday celebrations this year and it is a HUGE hit with kids and adults alike. Adults think it's the best mac and cheese they've had and kids love the taste. I leave out tomatoes and have added bacon at times but it's good as is! item not reviewed by moderator and published
I usually love Ina's recipes, but I found this one -- followed exactly -- was an unflavorful dud. Given the expense of the cheeses, it was so disappointingly bland. After I made the sauce and tasted it, I followed the advice of one reviewer and added a dash of Worcestershire, but even that didn't perk it up. item not reviewed by moderator and published
I've been making this recipe for years but I've tweaked it a bit. I leave out the nutmeg and add fresh minced garlic to the melted butter before I add the flour. You can also add some garlic to the bread crumb topping. For those of you who think the recipe is a little bland, this will do the trick! item not reviewed by moderator and published
So disappointed . Bland , Bland . Followed it to a tee and even added some fresh garlic. item not reviewed by moderator and published
Why the hate for nutmeg? I leaned long ago that nutmeg is good in anything milky..for sweet AND savory. So anytime I add more than a cup of milk to something, nutmeg is in there too. It is sort of like when you add a touch of coffee flavor to chocolate things...you don't taste the spice itself, but it just enhances the flavor. I made this mac n cheese, and it was good, not amazing. I don't really want to fault the recipe too much as I did use 4 to one ratio of cheddar to gruyere. The gruyere was just a little pungent for my guests (some were kids.) I also thought there was too much crumb topping, even in a 13x9 pan mine was like a complete crust. I like it more thin with some filling showing. I could have just not used it all though. The texture of the mac n cheese was very nice, not too dry, not too wet. I just didn't get that "oooooh, cheesey" mouth feel. Maybe I need to experiment more with cheeses. This is a good starting place though! item not reviewed by moderator and published
Absolutely delicious! I get the idea that those who have ingrained memories of mac &amp; cheese don't like this one because it deviates from the traditional in a way that strikes them as unsettling. Because I never had mac &amp; cheese until I was an adult &amp; always felt funny about eating what looked like cheese wiz, I never really loved this dish, until Ina Garten's version with gruyere and cheddar, two of my favorites. The flavors are BIG -- always something I love in any dish. I followed this recipe almost to a T. The only modifications was that I added slightly less salt and slightly less nutmeg (because I was influenced by other reviews). I'd guess that slightly = 85% of what Ina recommended. Next time I'll add all of the nutmeg but still keep the salt at a reduced level. In my neck of the woods, this dish costs approximately $20 to make with top of the line cheeses. While somewhat expensive, I'd say this is DEFINITELY worth the expense if you and your people like big flavors. item not reviewed by moderator and published
Too much nutmeg for my taste. I added exactly 1/2 teaspoon as called for. Will try again without it or try 1/4 teaspoon instead. Wish I would have read the reviews before I made it for Christmas dinner. item not reviewed by moderator and published
I love all the comments about how this is a "GREAT recipe" from people who go on to say how they substituted, omitted, or altered the proportions of most of the ingredients. Sounds like you folks have some great recipes--if this one was so great you wouldn't have to make so many diversions from it. Maybe this is a great inspiration for your own recipe. Personally, I don't think this recipe is a good choice if you're going for classic/traditional. It may be good to serve to your own household or entertaining friends with more adventurous tastes, but for holidays I think it's best to go with traditional and this receipt isn't the one. Tomatoes, nutmeg, and Gruyere are all great things, but not together and not in a mac n cheese recipe. item not reviewed by moderator and published
Do you have to add the tomatoes? I'm not a big fan of tomatoes. item not reviewed by moderator and published
I made this Mac &amp; Cheese recipe tonight but cut it in half...It was perfect, superb! Gruyere cheese is expensive but worth it...the hint of nutmeg is the piece de resistance! Ina is Amazing and Jeffrey is probably the luckiest guy in the world! Great Recipe! item not reviewed by moderator and published
This is my go-to mac n cheese recipe and it comes out 100% each time! Guests rave about this each and every time I make it. Made for thanksgiving and wowed everyone. Gruyere can be pricey so I generally use 2 cups Gruyere and 4 cups sharp Vermont Cheddar. I feel like this recipe will never fail even if you use a different cheese of your choice. Just try to use good quality cheese if you can. item not reviewed by moderator and published
This was one of the stars of my thanksgiving dinner table. I couldn't find the gruyere and used Monterrey jack instead. It was so creamy and rich. We all loved it! I accidentally omitted the nutmeg, but will definitely try that next time. item not reviewed by moderator and published
I tried this recipe for Thanksgiving and it was so embarrassing how nasty it was. The Gruyere cheese is not good at all! The Mac and cheese tastes like feet smell! Just disgusting. I can't believe it has 5 star ratings. I made two pans and for the second one I had to subtract the Gruyere and add sugar, more cheddar and a bit of mozzarella and even then it was bad. And also, this recipe calls for too much flour, you can feel it in the texture. And too much salt YUCK!! item not reviewed by moderator and published
Scrummy... Just needed a little more salt and a little more liquid. item not reviewed by moderator and published
This is always everyone's favorite dish at our Thanksgiving dinner. I don't add nutmeg or tomatoes. I use panko instead of breadcrumbs, and I add a hint of truffle oil to the cheese blend to make it more sophisticated. It's to die for! item not reviewed by moderator and published
Great &amp; versatile.nUsed cheddar and jarlsburg. You're the best, Ina! item not reviewed by moderator and published
Plain and simple........Awesome recipe! I made it larger and also used havarati it was great best mac yet! that little nutmeg makes big difference who wudda thunk lol! item not reviewed by moderator and published
Definitely just take the nutmeg out. And the recipe should be reworded because it looks like 1 tablespoon of salt AND pepper AND nutmeg. Didn't see the correct proportions until it was too late. Ew. item not reviewed by moderator and published
I think the nutmeg was weird tasting in this. It seemed out of place. It kind of ruined the dish for my husband and I. I would make it again, but omit the nutmeg or replace with a different spice. item not reviewed by moderator and published
Yum!!! This is such an easy recipe. I used sharp cheddar and mozzarella because that is what I had in the fridge. I also omitted the nutmeg since I am not a fan of that spice. It was a bit dry, but that could be because i didn't use the tomatoes because i didn't want my kids to turn up their noses. Next time, I would leave out the bread crumbs or just do a light dusting on top AND I would add jalapenos! My kids don't mind heat. As it was, we just added some to our own servings. Very yummy, easy and makes a lot! item not reviewed by moderator and published
This is a GREAT recipe, keep 'em coming Ina! Made recently while RV camping, it was a major hit and I'll definitely make again. I omitted the tomatoes and didn't use the full amount of cheese (used the correct type but used the quantity I had on hand) and used Panko bread crumbs, which were awesome. I only had a nonstick metal pan, next time I'll try a glass baking dish (got too hot on the bottom and burnt). item not reviewed by moderator and published
All I can say about this recipe is that I cannot stop making this recipe. Ina picked the right blend of cheeses and the tomatoes on top is the right addition to making this recipe the best ever in this category. Make it every week and even for friends who love it! item not reviewed by moderator and published
While I'm in the minority here, I thought this was just so-so. It wasn't the creamy, moist dish I was hoping for and the flavors were muddy. Wouldn't make again. item not reviewed by moderator and published
You've got to try adding a little prosciutto, onion and garlic to this. pre cooked off in a frying pan with a little butter then mixed with the macaroni before adding the cheese. wow!! item not reviewed by moderator and published
This recipe is fantastic and excellent. I love it! item not reviewed by moderator and published
Accidentally added too much nutmeg and pepper making it a bit strong. Be careful when reading the directions. It calls for a "tablespoon of salt, pepper, and nutmeg," but that measurement is just for the salt. The pepper and nutmeg are only a half a teaspoon. item not reviewed by moderator and published
This was an excellent recipe. A half batch made 3 1/2 entree sized servings for us. I used a gruyere/cheddar blend, and 1/2 teaspoon kosher salt. (I also used 1/2 sleeve of Ritz crackers, crumbled, instead of the bread crumbs.) The sauce stayed creamy after baking, and the flavor was wonderful. item not reviewed by moderator and published
It's absurd to put a stick of butter in this recipe. Yes, anything is tasty with a ton of butter. item not reviewed by moderator and published
Delicious! My 3-year-old requested Macaroni and Cheese for her birthday dinner. I made this according to the recipe until it came to the flavorings. I added a dash of Worcestershire sauce, about a tablespoon of Dijon mustard, and a dash of cayenne pepper - was adored! I love Ina's recipes - tried her chocolate butter cream frosting for the birthday cake - total hit! item not reviewed by moderator and published
Another great recipe from Ina. Simple, easy to make and delicious. Used 8oz Gruyere and 4oz Smoked Gruyere, did not add the 1 tablespoon of salt or the nutmeg and I used Italian bread crumbs. Thank you Ina for the great homemade Mac and Cheese. item not reviewed by moderator and published
Hmmm...I was really nervous about making this due to so many people saying it came out mushy, but my god, it's the most fabulous mac and cheese I've ever tasted in my life! I think the trick may have been the bechamel sauce. Melting the butter entirely then immediately adding the flour, then cook for 2 minutes on low/med heat. I like to add the hot milk in 3 or 4 consistency stages and I've yet to have a bad sauce. Please don't give up on this recipe. item not reviewed by moderator and published
It was okay. Too much milk causing it to be mushy. Not sure why this has so many stars. Even people who say it was bland give it four stars. People add things and change the cheeses, but still rate this recipe. Changing the cheese in Mac n Cheese, isn't the same recipe. item not reviewed by moderator and published
#1 on our family menu! Love it!!! item not reviewed by moderator and published
Well, I totally whacked up this recipe. It is very clear on what to cook, when to cook it, and when to add everything together. First, I wanted to cut the recipe in half, but somehow, I grated the same amount of cheese as in the full recipe. Totally my fault. So I added some more milk, so the mixture wouldn't be too thick. Reversed the ratio of Cheddar to Gruyere. Someone suggested mustard powder, and someone else suggested Worcestershire, which I did. And someone suggested sauteeing some garlic in the butter, so I did that. Then I realized I didn't have enough pasta, so I cooked up some more. And someone suggested adding bacon, so I cooked some in the oven, but burnt the first batch, so I'm trying again. Good grief. I've got ADD, can't you tell? Look! There's a bunny! So far, this tastes really great. I will thinly slice a couple of tomatoes to put on top, and maybe some panko crumbs. It's a miracle people like me can get dressed in the morning! item not reviewed by moderator and published
excellent, melt in your mouth dish, I used an Italian blend cheese along with sharp cheddar, my boyfriend says its a keeper item not reviewed by moderator and published
Giving this recipe a conditional 5 stars. Overall this mac and cheese was delicious. The consistency of the cheese sauce was perfect: creamy, gooey, and cheesy. Perfect comfort food. However, there were a couple of modifications I will make in the future. One Tablespoon of salt? Really? No way. I thought it might be a typo so I only used one teaspoon and it was plenty salty. Definitely recommend adjusting this amount to taste. Also saw some comments saying it was bland. Make sure you salt the macaroni cooking water well and that should not be a problem. Also, next time I will omit the nutmeg. Didn't like that at all. I think I will try some good smoked bacon and paprika mixed with the bread crumbs on top next time. Will definitely make again. item not reviewed by moderator and published
This was a very easy and delicious recipe. I made it for a bunch of teenagers, and they LOVED it! However, I agree with some of the other reviewers that it was far too salty. Next time, I will put in slightly less than half the amount called for in the recipe. I live in a rural area and our store didn't carry Gruyere cheese, so I substituted Jarlsberg, which worked fine, although I really would have preferred the Gruyere. The other substitution I made was Panko bread crumbs for the soft white crumbs. It was very good! item not reviewed by moderator and published
Oh My!!! This dish is SO delicious and creamy! I didn't follow the recipe as always and changed things up a bit. I didn't add the nutmeg but did add mustard powder and a couple pinches of cayenne pepper, course ground black pepper and white pepper. Added about 1 tsp of table salt. I used Gruyere 7 oz and 13 oz of white cheddar and about 3/4 cup of sharp cheddar (yellow) on top instead of the bread crumbs. I omitted the tomatoes and added sauteed mushrooms (8 oz) and 1/2 chopped onion. Cant wait for my kids to get home so that they can taste this. item not reviewed by moderator and published
As in many of Ina's recipes I have found them too salty and I do user Kosher salt as she does so I always cut back the amount of salt she calls for. You can always add it but you can't remove it. item not reviewed by moderator and published
Well, I used this recipe as a basis for my "how to" on the roux, but re-created it by eliminating the breadcrumbs and replaced them with more cheese that I baked to a crisp on top, added mustard powder and paprika and used emmentaler and gruyere instead of cheddar. I liked how creamy the recipe made the cheese sauce, but thought the flavors could be better. To me, the crumbs and tomatoes weigh down the recipe and add too much water. If you want toe ee what I did, check out my blog www.nomnombombshells.com and look for One of my favorite things...Mac and Cheese! You won't regret trying out my version. item not reviewed by moderator and published
This was a great creamy Mac and cheese and tomato gave it a nice tang. My kids did not like this and it made a ton! If I were to make again I would for sure cut in half... I do like another Mac and cheese that Giada does better. item not reviewed by moderator and published
Very good. Once in a while I get a craving for homemade mac and cheese. I have tried many recipes and so far this is this the best. I made only half a recipe using Trader Joe's sharp cheddar and their least expensive Gruyere. I also added sauteed onion, sweet bell pepper and zucchini. Reduce or eliminate the salt. Broccoli is also a good addition to mac and cheese, but make sure the vegetables are cooked. It was so creamy I ate one third of it myself. item not reviewed by moderator and published
Perfect comfort food for a cold winter! George Washington may be the father of our country but it is Thomas Jefferson who is often credited with being the father of macaroni and cheese. No small wonder that the brilliant mind who promised us life, liberty and the pursuit of happiness made it manifest in the creation of ultimate comfort food. http://wp.me/p2qifI-23f item not reviewed by moderator and published
Absolutely incredible, so rich and comforting. I am requested to make this for every occasion. I change it up a little depending on the event that I'm taking it to or the people that will be eating it. I frequently leave off the tomatoes. I change up the cheese, but always make sure to have either a total of 20ounces pre grated or 6 cups grated cheese. Beecher's Flagship cheddar is a great cheese for this because it is a mix of Gruyere and cheddar. And you can get a big enough hunk of it at Costco. I also underbake it a little so it stays extra creamy. item not reviewed by moderator and published
Perfect comfort food on a cold day! item not reviewed by moderator and published
Love the tomato twist! Great contrast! item not reviewed by moderator and published
Fabulous! Made thIs for my family, and everyone loved it! Followed recipe exactly except did not add tomatoes. Grated the cheese which I think is fresher. Will add bacon next time as part of the topping. Awesome recipe! item not reviewed by moderator and published
pretty tasty, i cut back on the nutmeg and added a pinch of cayenne to give it a kick. It seemed like there was a lot of liquid but once baked, it was just right. Would make a great freezer/make ahead meal. I made it in the morning and added the tomatoes and breadcrumbs right before baking. Served it with a bit of freshly grated parmesan. item not reviewed by moderator and published
This recipe is fantastic. I've never liked Mac and Cheese but my two young sons and husband do so I thought I'd try a homemade recipe. It was pretty time consuming but worth every minute. Don't leave out the tomatoes (as many reviewers suggested). They provide a great contrast to the gooey cheese. I used a crumbled up pack of Ritz with melted butter as the topping instead of bread crumbs. This would be great for a family gathering or pot luck. I would highly recommend! item not reviewed by moderator and published
Ina: This recipe is awesome! I made a couple modifications: I left out the tomatoe and I cooked the pasta in salted water so it was flavorful. I brought this dish to a party and several people said they went back for seconds. It was so easy too. A couple notes: I think it could have used some sauteed, minced garlic to add some dimension to the flavor and I also found it a bit saucey for my taste, so next time I think I'll add more pasta. item not reviewed by moderator and published
It's good. Did not add salt or tomato. item not reviewed by moderator and published
Total comfort item not reviewed by moderator and published
Though I'm not a big mac &amp; cheese fan I made this tonight for my family. I cut the recipe in half after reading other reviews. Otherwise I followed the recipe exactly. Again maybe because I'm not big on mac &amp; cheese, but to me it was bland. Tomatoes helped although the combo of pasta &amp; tomatoes reminded me of goulash. May try again &amp; search for something in the meantime to jazz it up. item not reviewed by moderator and published
I made this as a side dish for New Year's Day for my niece's birthday. I only had 8 oz of Gruyere cheese rather than 12 oz so I included 4 oz of Monterey Jack cheese along with cheddar. It was fantastic! I will definitely make it again. I also made Alton Brown's mac &amp; cheese. The adults preferred Ina's recipe and the kids preferred Alton's recipe. Both were dishes were empty by the end of the party item not reviewed by moderator and published
Divine! item not reviewed by moderator and published
This was so nasty! item not reviewed by moderator and published
Fantastic, made this recipe for Thanksgiving and it was great. I only added half of the Kosher salt and used Italian bread crumbs.....Delish item not reviewed by moderator and published
I believe Gruyere cheese is a little cheaper at Trader Joes. item not reviewed by moderator and published
You changed the recipe quite a bit, so I don't think it can be considered the one that Ina created.   item not reviewed by moderator and published
kosher salt is different than table salt item not reviewed by moderator and published
I am curious what you had to spend a lot of money on?  The ingredients seem pretty basic to me...<br /><br /> item not reviewed by moderator and published
Me and my kids love this. item not reviewed by moderator and published
Yes, you absolutely have to add them. item not reviewed by moderator and published
<p>lol</p><p><br /></p> item not reviewed by moderator and published
I have made this many times, always to rave reviews, and have never included the tomatoes. You will be fine without them. item not reviewed by moderator and published
Clearly you messed something up. Ina doesn't do nasty. item not reviewed by moderator and published
Exactly !  Sugar and Mozzarella, where are you from??  That is nasty. item not reviewed by moderator and published
What, you think you can pick up Harry Potter's wand and flip a patronus on a dementor?  Stop messing with Ina's magic, you are muggle.  item not reviewed by moderator and published
this recipe didn't even call for salt. I'm thinking because the cheese is already salty enough. item not reviewed by moderator and published
Kosher salt is the first ingredient listed. item not reviewed by moderator and published
You're supposed to salt the water in which you cook the pasta item not reviewed by moderator and published
It says add it too the cheese mixture not the water item not reviewed by moderator and published
It says add it too the cheese mixture not the water item not reviewed by moderator and published
Just curious... did you add 1/2 tsp of nutmeg (like the recipe calls for, which is very little) or accidentally add 1 TBSP like a few others did? One tbsp is waaay too much. If that's the case you many wanna give it a second chance ;-) . item not reviewed by moderator and published
My version of Mac &amp; Cheese is 8 oz of sharp cheddar and 8 oz of cream cheese with two tablespoons of good dijon. Try that, it makes it very creamy. item not reviewed by moderator and published
The recipe and the instructions are two different things. The recipe calls for 1/2 tsp. of pepper and 1/2 tsp. of nutmeg. In the instructions, the reason it says add 1 tbs. salt, pepper and nutmeg is because it just said kosher salt in the recipe. In the instructions it's telling you to add 1 tbs. of salt, the pepper and the nutmeg. Not a tablespoon of all three. Make sense?? item not reviewed by moderator and published
How else do you expect to form a roux? item not reviewed by moderator and published
Update 29 Nov 14 Thanksgiving leftover turkey: Omitted the nutmeg and salt again. 3 cups 2% milk and 1 cup heavy cream, 4 cups Mexican 4 cheese, 2 cups sharp cheddar, Prepare as stated above and add 4-6 cups chopped leftover turkey and 2 cans Rotel, mix well and add to a extra large large lasagna pan 14Wx9Lx3H. 5 Stars. item not reviewed by moderator and published
Well this is not her recipe at all.  item not reviewed by moderator and published
I get irritated with people who completely change the recipe then rate it...it's NOT THE SAME RECIPE. And sometimes even one substitute ingredient or addition or omission can change the entire profile of a recipe. Why don't they just write their own recipes and post them on their own food blog? item not reviewed by moderator and published
I get annoyed at people like you who whine. The people you whine about here used the base recipe and added things to it per their/their families taste. They showed imagination and simply suggested it to the rest of us. Imagination....go find some. item not reviewed by moderator and published
In spite of my not following the recipe exactly, we are very pleased with the results! There is a bit of a tang from the mustard powder and the Worcestershire, and some depth from the garlic. The tomatoes on top really added a lot, so it wasn't 'just' macaroni and cheese. Of course, bacon is a wonderful addition to anything - no exception here. item not reviewed by moderator and published
Adding a suggestion, for people who usually follow a recipe exactly, and want to get a satisfying result. View each recipe you read as a starting point. Don't be afraid to add spices that you like. or change proportions. For example 6 cups of cheese may be suggested, but it's okay to change the mixture, or proportions of each cheese. The addition or deletion of spices won't have a big impact on how the recipe turns out; the spices you use may, or may not appeal to your tastes. item not reviewed by moderator and published
Enjoyed reading your review. Made me laugh. item not reviewed by moderator and published
You cracked me up. Thanks for the chuckle and the encouragement that even with many changes and maybe mistakes, this can be delicious! item not reviewed by moderator and published
I'm surprised you didn't come out with a souffle! lol. Lovely read. Made my morning :) item not reviewed by moderator and published
Funny, funny, funny! That's the best review I've ever read. item not reviewed by moderator and published
So funny! Sounds like something I would do. :-) item not reviewed by moderator and published
I cut it in half for my version and it still made 6 servings as a side, easily!! item not reviewed by moderator and published
the recipe calls for cooking the pasta in salted water. item not reviewed by moderator and published

This recipe is featured in:

Ina Garten's Thanksgiving Menu