Ruth's Diner - Gramma Claire's Macaroni and Cheese

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This is a fantastic dish except that the recipe is not the one used in the show. The restaurant uses 1/2 milk and 1/2 heavy cream. That will help with the thickening and with cutting back some saltiness.

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This is not my idea of good Mac and cheese. There is not much flavor other than the very saltiness. The sauce never becomes thick and come together with the mac. There is not temp. to bake it at so I just had to guess and used 350. Afterward my wife noticed that there is not thickening agent in it, so that is why it does thicken up.

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I haven't make this yet but it does meet my expectation that, "There's nothing tastes as good as calories." My question is the oven temperature. I am assuming 350 F but would like to be sure. Adding a little Tabasco or Louisiana sauce may add a little but I'll have to see. I may also add something for a light garnish.

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I really enjoyed the flavor of this recipe. I did not add the cottage cheese, but it was still very good. I think I'll try adding Tabasco sauce next time!

I would compare it to a much better version of Cracker Barrel macaroni and cheese.

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I made this for a pot luck dish and it was a big hit. I used 1/2 heavy cream and 1/2 milk.....also added 5 big dashes of tobasco sauce for a kick. Highly recommend this for you to try out. Serve and eat as soon as possible out of the oven.

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This recipe seemed to involve more steps than I thought it would when I first read it over. But it was still very easy to follow and complete. If I were to do this again, I would cut the salt by at least half. The final product was very salty.