Mac and Cheese

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Watch out! If you make this for a pot-luck you will be requested to ALWAYS bring it. This recipe is absolutely delicious.

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EVERYONE who ate this loved it! It was certainly a big hit in my house. Now I've moved in with my boyfriend and plan on making it for him..I'm sure he will love it, the only thing I changed was the types of cheese used, since I couldn't find gruyere.

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I love a creamy cheesy mac and cheese. This did not work for me as much as I hoped it would. I love Ina's recipes so I followed this hoping she knew more than I did. I was worried about the proportion of butter and flour for the sauce. I have always followed the rule of tablespoon of butter equal to tablespoon of flour. As soon as I added the milk I could tell that it was going to be too thick for me so I added another cup of milk. I had lots of cheese on hand so I used one third gruyere, one third gouda and one third cheddar. I did not use tomato but I don't think that would have compensated for the result still being too dry for my taste. I used dry mustard instead of the nutmeg. I did that because I was serving the mac and cheese with Ina's marinated pork tenderloin recipe that used dijon mustard. It was a great combo. It was very good but not perfect for me.

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This is now my favorite mac and cheese recipe. I reversed the proportions of Gruyere and Cheddar because that is what I had on hand, and the cheese sauce was creamy and delicious. The tomatoes absolutely made the dish. The tomato flavor blends so wonderfully with the mac and cheese. I would top with even more tomatoes next time. I used good bread, crust and all, to make the bread crumbs -- just buzzed it in the food processor. They also added a wonderful buttery crunch and flavor. The only problem with the dish is that I eat way too much of it!

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This was absolutely wonderful! Those who say they can't taste the cheese probably just used a colby or very mild cheese. If you used these cheeses you would get the kick. I didn't have Gruyere, but I did have Jarlsburg (close enough, and I did use a sharp cheddar. The only thing I'm curious about is how do I keep it creamy after it's refrigerated? It became hard a s a rock, haha almost... Thanks Ina...definitely a grown ups mac-n-cheese. Maybe that's what's wrong with the others ratings???

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I loved this recipe-one recommendation I would also make-looks like I am not the only one to say this-is to swap the cheese amounts!

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Very tasty with or without tomatoes. Have used Ina's roasted parm asparagus instead...very good.

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Made it again. My suggestions are to reduce the salt, swap the Cheddar and Gruyer amounts around. Add 1 to 1 and a half T of dry mustard and 1 t or so of worcestershire sauce to the milk mixture. to perk up the kind of bland taste.. I did rough chopped tomatoes over the top, ( blotted to remove extra moisture and tooses the tomatoes with a pinch of Italian blend seasoning. Did not use the crumbs. I just sprinkles more cheddare over the top. This recipe is good but not to die for.

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I made this recipe the other day and was impressed on how easy it was to make. I used extra sharp Cracker Barrel cheese, no tomatoes (my husband hates tomatoes and used crushed Ritz crackers as a topping, mmmmmm.....So Yummy!!!

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Made this dish twice, because I could not believe that it wasn't good the first time and thought I must have missed a step. It was just as bad the second time.