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Mac & Cheese Recipe

Mac & Cheese

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Average Rating:

Total Reviews: 132

Showing 51-60 of 132

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  • on October 20, 2009

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    OMG...I made this for the family and it was a homerun! OUt of the park!! I had to omit the nutmeg because I was out of it. It didn't make a difference. It is a very rich dish so I if you are making it as a side dish, keep that in mind when you are making the meat or main entree.
    Pricey but worth it!
    Leftovers are even better! Enjoy!

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  • on October 19, 2009

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    but it was still really good. the cheese was a bit expensive, definitely not something we are going to make all the time but we will use this recipe again.

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  • on October 18, 2009

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    I, too, make this a lot but leave the tomatoes off because of a picky teenager. This is the best mac and cheese ever and IF they're any leftovers, people have been known to fight for them! I usually dislike mac and chesse, but I adore this.

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  • on October 06, 2009

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    This recipe is awesome! A bit pricey to make, but still overwhelmingly good! I often make this for family events and it always gets finished right down to the last macaroni. People have walked up to me and said they don't normally like mac & cheese but they love this dish.
    One thing I do change from the original recipe is instead of 1 quart of milk, I use 1/2 quart of whole milk and 1/2 a quart of half & half. I noticed the half & half makes it a little creamier and a little less watery. I'd also recommend using higher quality of macaroni or cavatappi as I've noticed that it does make a difference in the overall taste and texture. And due to personal preference I put more than 5 slices of bread crumbs because I love the toasted crunchiness mixed with the mac & cheese. This dish really is the best!

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  • on September 27, 2009

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    I made this mac and cheese for dinner tonight. It is absolutely delicious! My husband is very picky about his mac and cheese....can't be too creamy, can't be too dry. It was perfect. My grocery store did not have the gruyere, but I was able to find a small wedge of jarlsburg. I used the extra sharp cheddar, jarlsburg and some extra sharp white cheddar. I also omitted the tomato and covered the top with panko crumbs, as someone suggested in a previous review. I chopped 1/2 med sized onion and put that in as well. It added subtle extra flavor. My husband isn't an onion fan, but he didn't even notice it. I think I read a previous review that said this didn't have much flavor. WHAT? Couldn't be further from the truth. Delicious. Make it....you won't be disappointed!

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  • on September 24, 2009

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    I made this macaroni and cheese for my family and I thought I had made too much. It was gone faster than I could imagine...................I have "orders" for as much as I can make in the "very near future"!! Delicious doesn't begin to describe the taste. Thank-you, Ina!!

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  • on September 19, 2009

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    delicious. I'm so making this again. I made it without tomatoes, because I don't like the idea of vegetables with my mac n cheese. :

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  • on August 20, 2009

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    My husband and I have had a competition over the years regarding macaroni and cheese... and I can now say that Ina won the competition for me! Thanks again! This is the best. I also make it without tomatoes, and sometimes I add chicken and broccoli. Superb.

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  • on August 19, 2009

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    I left off the tomatoes (dinner guest doesn't like them and I replaced the bread with panko crumbs, but essentially left everything else as is. The Gruyere is pricey, but WELL worth it. After you eat this, you'll find it's impossible to go back to boxed mac and cheese. Have made more than once, and will continue to do so - yum!

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  • on July 07, 2009

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    This coming from a 12 yr. old cook. The tomatoes add lots of flavor. Also, the cheeses blend together to create a nice flavor. Even in Las Vegas (where I live some cheeses are hard to find! So, just substitute cheeses that you can't find with Cheddar or Swiss. Gruyere is better though, but expensive.

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