Mac 'N Cheese with Bacon and Cheese

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This mac 'n cheese is phenomenal! I followed the recipe to the letter, except that I added 2 cups of petit pois (small peas to the bacon, onion mixture, which Tyler calls for in this recipe in his book, Tyler's Ultimate. I also used a garlic-basil rotelle instead of elbow macaroni, but any pasta tubes would do. The rotelle is a spiral and has more edges to grab onto the cheese mixture. I do not agree with previous reviewers that this dish is time-consuming. Perhaps it is to those who are used to making Kraft mac 'n cheese out of the box!

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If you like to cook and enjoy the fruits of your labor, this recipe is great. It's definitely not the easiest mac n cheese by far, but the final product is so delicious you won't even care about the effort and time you took to make it. It's garlicky, herb-ish, and the bacon makes it smoky. It's unlike any mac n cheese I've ever had. Superb gourmet comfort food!

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I have a lot of love for Tyler, but I was so disappointed with this mac and cheese. I would have much more enjoyed store bought mac and cheese than spending so much time on this particular dish. It was simply not worth the work, money, or time.

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This is the best mac and cheese ever! I added mushrooms to the bacon and onion mixture. My husband has always raved to everyone about my mac and cheese - but now he is hooked on this one!!

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I've made this several times now, along with other Mac & Cheese versions, and I truly think I get what Tyler was after with this. It's a "base design" as it were - a starting point for "your ultimate."

You can mix the bacon & onion in, or use it for a topping; use this cheese, or that one - whatever works for you. But the base process is simply wonderful, imho. It's hard to mess up the basics, and the infused milk is a key deal here. I've made it with Jack cheese and others, little shells - all sorts of variations. And you know... they all work pretty well. Follow the basics, and change as you will.

I think the best compliment a cook can get is: "Keep trying."
That's sort of: "It's good enough to eat; good enought to eat again; and good enough that we can trust you enough to change it up without ruining it. You keep trying - we'll keep eating."

I'm no chef - but that's a license to cook, in my mind! :-
I love this!

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I made this recipe with my boyfriend and followed every single ingredient. It was delicious and made a lot. I accompanied it with the roasted tomato soup from the episode and it was an excellent meal for a chilly day. We loved it and love Tyler!

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After reading the reviews I decided to make this dish but, with some changes. I rendered the bacon and then used the fat to make the roux with some chicken stock for flavor. I then added my milk and seasoning?s & cheeses. Then at the end I added fried scallions ( from the Vietnamese store to left over bacon to top the whole thing over a little more grated cheese. It was rich and creamy.

My family loved it!!

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This was so good and easy. I had friends over and everyone raved about it. I made another batch to put in single serving containers for the freezer. I will love to find it later.

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I'm very experienced, but this was just boring. I added fontina and hot sauce, but nothing would make it good.

If you want a good mac & cheese, try this one...

http://www.foodnetwork.com/recipes/emeril-lagasse/macaroni-and-cheese-recipe/index.html

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I made this dish for my boyfriend, and he LOVED it, the thyme with the garlic and onion really took it to another level. I didn't have bacon, so I subed ham steak that I minced, it worked wonderfully. So great I would even entertain with it. Tyler never lets me down.