Mac and Cheese

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Can't believe I made something so yummy! Ina is truly the best at helping amateur cooks feel like they know what they're doing. I did stray away a little bit from her original recipe by using 8oz Gruyere and 12oz Ex. Sharp Cheddar. I also cut the nutmeg amount by half. Used the cavatappi pasta and loved it! If you're thinking about trying this recipe ... you should!

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Excellent! I had a ton of leftover cheeses from a party cheese platter and used that (swiss, cheddar and jack. It was still fantastic!

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Such an easy and comforting dish the entire family enjoys! Love this!

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This turned out excellent.

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I have prepared this recipe quite a few times and it always has been wonderful. I made it with superior quality Gruyere and Extra Sharp cheddar but today use Boar's Head Gruyere and by mistake Sharp Cheddar instead of Extra Sharp and could taste a difference. I always add extra Cheddar on top after baking, the tomatoes, and buttered Panko. I highly recommend using extra-sharp Cheddar per the recipe and the higher priced Gruyere. If you do not care for the taste of Gruyere which is very subtle when melted then substitute another cheese along with the Cheddar. I omit the nutmeg. Cavatappi the corkscrew by Muellers is more elegant than elbow macaroni. There is a video with this recipe and it is the same as in Ina's cookbook. If you go cheap then the taste will be cheap. Make it correctly or don't make it but certainly substitute Swiss or Jarlsberg for Gruyere. Just be sure to use EXTRA-sharp Cheddar and add another 4 oz. on top.

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I made this yesterday for a BBQ we were doing. Personally, I didn't like the taste of the Gruyere, but everyone else who ate it loved it. It has a very, very strong taste. I followed the recipe exactly except for one thing, which I thought should be mentioned since I have seen that many reviews are talking about the high price of Gruyere cheese: You can buy a 12 ounce bag of shredded Gruyere AND Swiss cheese blend at Trader Joe's for $4.99. This is what I used...and I'm glad I did because I don't think I could have handled a 12 ounce bag of just plain Gruyere, and because this is a much cheaper alternative...as I said, the taste is just WAY too overpowering. I think the Swiss mixed in the bag made it a bit more subtle.

Other than that, it was super creamy and looked beautiful. Next time, I would flip the measurements of cheese and use 4 cups of cheddar and 2 cups of the Gruyere and Swiss blend instead.

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Love mac and cheese. Love gruyere cheese! Couldn't wait to make this recipe. In fact I made it to take to a covered dish picnic. Followed the recipe exactly. It was terrible! Absolutely no flavor. I wasn't the only one that thought so. I brought 3/4 of it home. Considering the price of gruyere... don't waste your money.

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Delicious. Absolutely delicious. Great comfort food.

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This was one of the BEST mac and cheeses I have ever had! Definitely will be making this again! I did it a little bit differently though, like some of the other reviewers. I switched the cheese amounts, only added a pinch of nutmeg, and added a couple dashes of Worcestershire sauce. Fresh, ripe tomatoes make this dish! Don't omit these! Super creamy, super good, and it reheats well! Amazing mac and cheese!

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I've made just the cheese sauce on several occasions using old white cheddar and adding 1/2 teaspoon of dried mustard and poured it over roasted broccoli and cauliflower. It is such a hit each and every time that it is all I am requested to bring to any family gathering (of which there are many!!! Each and every time it gets devoured...now that's success.