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Baked Mac and Cheese Recipe

Baked Mac and Cheese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on November 26, 2011

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    Other reviewers noticed the problem with the flour, it worked ok with 3 tablespoons instead of the 3 oz called for in the recipe. With 1 cup of stock there was not much stock to reduce, so I simmered it for 20 minutes and not 40. I added extra cheese, the consistency was very creamy, the onion and garlic added a nice flavor touch, I also added a bit of cayenne just to add a little kick.

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  • on December 18, 2010

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    I thought that this recipe was heavenly. It should be a 5 star plus. At first I thought that the ratio of sauce to noodles was wrong. I found out that it was perfect. The sauce is so creamy and the panko bread crumbs on top really topped off this dish nicely. I will definitely make it again! Alton Brown's recipes never fail me. Thank you!

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  • on November 25, 2010

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    Love it and have used it multiple times! I make slight adjustments (don't use mascropone, parsley or panko bread crumbs but overall everyone enjoys it.

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  • on September 21, 2010

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    Perhaps my husband and I are more hedonistic than most, but we found this recipe to be painfully dry - and that was AFTER adding three more ounces of cheese than recommended. We also, as other commenters have mentioned, had to use nearly two cups of stock as opposed to what was called for, here.

    With all due respect to Mr. Symon, we'll be modeling our Mac & Cheese after Ina's formula in the future, which uses 20oz of cheese to this recipe's 9oz (although we'll hang onto the Panko - can't go wrong with that.

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  • on January 14, 2010

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    This came out a good consistency and the flavor was pretty tasty. I made a batch with and without pancetta and I felt that the dish really benefited from the addition of bacon... and I'm sure Michael Symon would agree, of all people!

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  • on December 05, 2009

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    The recipe is good, but I'd suggest the following modifications::

    -3 TBS of flour (not sure how much that differs from 3 oz, but easier to measure
    -More Cheddar (~1 to 1.5 cups gives a lot more flavor
    -MORE Chicken Stock (I used almost 2 cups

    Suggestions:

    -Use Penne Pasta to "Up the class" if you will
    -Add bacon or chicken for flavor and substance if you want it as a main dish
    -USE THE ONION, it adds tons of flavor, and if you dice it fine, saute it first, and simmer for anywhere close to the 40 minutes.. NO ONE who generally dislikes onions will ever notice them in the dish (Trust me

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  • on October 03, 2009

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    forget to put these two chesses together. I used sharp cheddar and mild cheddar and also added a little romano to the bread crum topping. Also use more chcicken stock...maybe two cups. The effort to simmer all for a long time worth it as it infuses the mac with great onion taste ...I will use again . Top the mac with slices of tomatol, them the bread crum stuff....good...with modification.

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  • on December 13, 2008

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    It should be 3 TBS, not 3 oz., of flour. Unless, of course, you like the taste of paste.

    Make this one adjustment and it's really terrific.

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  • on November 29, 2008

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    The smoked cheddar & onion flavors make this dish delicious! I used grated american instead of mascarpone.

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  • on November 19, 2008

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    I thought this was a great recipe, but without the mascarpone. That is too sweet a cheese. I substituted extra sharp white cheddar and it was SO good!

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