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Macaroni and Cheese Recipe

Macaroni and Cheese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

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  • on June 17, 2011

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    Though none of us at home are swiss cheese fans, I decided to give this one a try anyway because I had bought some swiss for fondue and hadn't yet used it. Boy am I glad I did! Macaroni and cheese is my favorite food and someone always made it for family reunions, church potlucks, etc. This is, by far, the best I've ever had. The only changes I made to the recipe were that I used the curvy, skinny macaroni type noodles, and I added a couple tablespoons of corn starch to thicken it and to help hold it together later when being reheated. It was delicious at my cookout and everyone was asking me for the recipe. Thanks Alex!

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  • on May 15, 2011

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    Loved the flavors. However, I substituted Yukon gold potato's for the elbow macaroni. Delicious !!!

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  • on March 11, 2010

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    The cheese combination is simply amazing. Made it for a dinner party and it was all gone.

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  • on February 01, 2010

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    I come from a family of competitive cooking. My 19 y/o son and 20 y/o niece both true fans of mac and cheese went gaga over this dish.
    All guests wanted the recipe too, including my uncle the chef!!!!

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  • on November 08, 2009

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    I have made this dish several times and love it every time. The combination of the cheeses is brilliant and it is by far the best Mac and Cheese I have ever tasted. Having followed the directions before, I decided that the dish would be best if a roux was added to keep the cheese together for leftovers and reheating. Adding a 3 TBLS flour butter roux was a great addition and I think improved the consistency. Finally, I also added some diced chunks of pancetta to the mix before baking it in the oven. These two small changes made an amazing dish even more special. Thanks Alex for an amazing meal.

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  • on September 01, 2009

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    I made this recipe last night and it was soooo good! I was a little worried about how "soupy" it was going into the oven, but it turned out great. Ended up cooking it for 25 minutes and then letting it sit out of the oven for 5-10 minutes and it thickened right up! Also added pieces of cooked bacon and it went together really well. I'll definitely make this again!

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  • on August 19, 2009

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    I have long been in search of the perfect mac and cheese recipe and this one out performs all others, hands down! I used regular American sliced cheese and parmesan so the expensive cheese is simply not necessary. The sauce stays creamy and delicious, doesn't separate into oil or completely disappear like other recipes. The only mac and cheese I will ever make from now on. Thanks Alex!!

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  • on August 16, 2009

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    It was so good. It's a heart attack in a dish but well worth it in small portions. It's easy and very tasty. There's no need to try and fish out the garlic cloves, they melt right in. Next time I'll mince them instead of leaving them whole.

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  • on July 10, 2009

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    Near to the point of sickening.
    I love Mac and Cheese but this was putrid.

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  • on June 16, 2009

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    After seeing this show and trying numerous mac & cheese recipes, I am happy to have found one that my whole family loves. I've been looking for a recipe for years and this is it!

    I used Barilla Cellentani pasta, a beautiful ridged corkscrew looking macaroni and it was beautiful AND delicious.

    Thanks Alex! LOVE IT!

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