Mac and Cheese

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

theeeeeeeeee best mac on the planet! .. everytime i make this, everyone loves it !.. i love you Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was delicious and easy! Used Monterey Jack and White Cheddar to save some money and used panko because it's what I had on hand. The tomatoes were excellent with the mac and cheese. At first I thought too much milk was called for as the sauce would not thicken like the sauce does in other recipes, but after everything baked it turned out just fine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a big fan of Gruyere for onion soup, croque monsieur/madame, and au gratin potatoes but not in Mac and Cheese. I learned that the hard way when following Ina's recipe. Also the bread crumb topping altered the texture to one I did not like. I prefer a crispy cheese crust to my Mac and Cheese. I'll skip the bread crumbs next time. Adding the tomatoes is a great change up.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved the basics of this recipe! I halved the recipe except I did make about 3/4 of the Cheese sauce since we like ours creamier. Cheeses I used were Sharp Cheddar and Mozzarella what I had on hand. Also did none of the toppings or nutmeg. Cellentani was the noodles I used and my daughter got a big kick out of them.

Yes, I do realize this is not a review for the full recipe but I just wanted to note how easy it is if you have never made a sauce like this. I really like how versatile this is and was not afraid to try.

When making the sauce make sure to cook the flour with the butter. I even added just a tab bit more of butter. When adding the milk to it make sure you do cook it for a bit and to whisk more. This helps makes sure the flour is dissolved and also taste it if needed. Still tastes like flour add more butter or cook longer. I did not add salt or pepper till I mixed in with the noodles so I can do it to taste.

Even halved we still have plenty leftover :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Note: If you use table salt instead of kosher salt (what Ina uses, the dish could be too salty.

Admin Customer Service

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ina, Ina, Ina. This is very, very delicious, but there are two problems. You couldn't possibly have meant one tablespoon of kosher salt. Way too salty! One teaspoon is perfect, and I usually like things salty. The second problem is the cooking time. Mine took 50 minutes at 375 to be heated throughout, and my oven is accurate. Aside from these quibbles, this is a terrific dish, a real standby for my family.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How is this one of the most popular and highest-rated recipes on this website? I'm a huge fan of Ina Garten and an even bigger fan of macaroni and cheese. I've eaten and sampled hundreds of mac and cheese recipes, and this is incredibly bland! I made it last night and even added a little bit of gouda because other reviews had stated that it was a little bland...a little is an understatement. I followed the directions to a T, plus 4 oz. of gouda. It wasn't nearly cheesy enough. I would recommend using this amount of cheese on less pasta, and would encourage people to use whole milk (more fat, more flavor. Next time I'll use less pasta, less milk, and more butter & cheese.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made it tonight, and my family said it was the best mac n cheese they ever tasted. And so easy to make! It's a winner and a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a great recipe, and easy to follow for first time Mac and cheese makers like myself. I only had 8 oz of gryure but it still turned out fine. It seemed a little bland at first, but after a couple of bites it seemed to grow on us and we couldn't stop eating it. The texture and cheesiness seemed perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Taste is excellent. Dish a bit on the dry side. I made it a second time and reduced the amount of pasta to about 10-12 ounces and it came out with a lot more sauce, which is the way my family like it. Very rich. Very good with the tomatoes.