Mac and Cheese

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This is a fantastic recipe. I made it a few times, learning from each, and each time reading some reviews and making changes. One thing I have learned: USE GOOD CHEESE! If you buy lower quality cheese you will end up with a gritty consistency in the sauce. I used Tillamook extra sharp cheddar and a good Gruyere from Whole Foods. USE KOSHER SALT! Regular table salt will make this far too salty. I left out the tomatoes because I don't like them, and I never added bread crumbs. If you leave out the bread crumbs, this recipe makes a fantastic stovetop mac and cheese that you can take right from the burner to the plate and skipping the 30 minutes of baking time. I also switched the quantities of gruyere and cheddar because I thought the gruyere flavor was too much the first time I made it. I recommend 12 ounces of cheddar and 8 ounces of gruyere. I also cut the nutmeg to 1/4 teaspoon because of the reduced of gruyere. These changes created the best mac and cheese I've ever tasted.

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Ina is a culinary genius but she must have been having an "off" day when she wrote this recipe. Ordinarily she is my go-to person when I want a foolproof, guaranteed-delicious recipe. This Mac and Cheese, however, was nearly inedible. I'm completely baffled by its stellar rating. Mine turned out rather dry, lacked any depth of flavor, and had an unpleasant texture. I'm a competent cook and followed the recipe exactly but I will never make this again. It was a waste of good ingredients and left me entirely disappointed. After preparing her recipes for a decade, I never thought one would end in such a spectacular disaster. Sorry, Ina!

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Even without the lobster, this is the best Mac and cheese I have ever had. It very creamy cheesey and very good. I highly recommend.

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The first time I made it, I made it exactly as written, except I left out the tomatoes and used seasoned italian breadcrumbs instead of fresh and it was great - the only thing was the gruyere flavor was too overpowering. The next time I flipped the quantities of the cheddar and gruyere and it was AMAZING! Also the Italian seasoned breadcrumbs add a really nice extra flavor and crunch. Oh and it doesn't say it here, but you can make it the night before and put it in the fridge and bake it right before serving. I usually make it for thanksgiving and this helps me to not be running around crazy that morning trying to get everything done.

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I was a little worried when the dish looked soupy right ouf of the oven. However, it set very nicely after about 10 minutes.
I read some of the previous comments about the taste being bland. I substituted a few ounces of gruyere for pepper jack cheese to give it a little kick.
Even the leftovers are delicious!

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A great and easy dish. If you want to up the flavor try one of Ina's other mac and cheeses. This is a REALLY good alternative to the kraft boxed mac and cheese. It tastes homemade and the gruyere is to die for in it.

I brought this to a friend's home when her husband was undergroing cancer treatment and also for a friend who just had a premi baby. It is a great comfort food that's a hit every time.

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Sooo Tasty. Very simple to follow. I just left the tomato out. This is a real keeper. Thanks Ina.

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I agree with others that commented that it was a little bland but I'm still giving it 5 stars because it was easy enough to add a little something to it. I added some dry mustard and an Italian blend seasoning and used Italian bread crumbs on the top. Oh, and some bacon. I had to chase the hubby away from the pot after I mixed it all together so he would stop eating it! I had raves from my tailgating crew and I was told this will now be the dish they will always want me to bring! I made it the night before and then threw it in the oven in the morning (put bread crumbs on just before I baked it and it turned out great.

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Very creamy and great consistency but very bland. After making it exactly according to the recipe, I tasted it and thought it was too bland. Cheesy, yes, but no flavor other than the richness of the cheese. I was able to spice it up a bit by adding 1.5 Tbls dry mustard before baking and I added fresh parsley and home-grown dried basil to the topping. Next time, I will add some ground red chili flakes or something else to give it a burst of flavor.

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Good and super cheesy. Cut the gruyere with half good quality Swiss cheese.