Mac 'N Cheese with Bacon and Cheese

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I have made this mac n' cheese recipe conservatively 30 times, and it is fantastic! Some tips: I always use cavatappi because its structure allows for a satisfying, noodle-y texture, and the cheese gets caught inside! Always use the SHARPEST cheddar you can find and the best quality cheddar; always makes a difference. You really don't need all the extra accoutrement (bacon, onion because the dish is rich enough on its own. Tyler has created a cheesy, creamy, golden-crusted masterpiece! Definitely the best mac n' cheese on FN.

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I actually don't eat cheese, but my family and friends do, so I am often in search of a great mac and cheese recipe, this is it! I think the two things that make this recipe work for my family are the infusion of the milk and the bacon, GREAT combination.

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I made this recipe for my family last night and it was easy to make and turned out great. A few things I should mention...the Vermont Sharp White Cheddar Cheese Tyler mentioned is great but pricey. I bought 3 bars of cheese since I was not sure how many cups you get out of each and you only need 2 (two bars makes 7 cups shredded...they run about $5.00 each on sale. Also, the sharp cheddar is great but does give it a slight sour taste. I would recommend making it with half sharp cheddar and half another mild cheese. My kids liked but said after a few bites it was too sour for them. They ate the bacon off the top which was a great touch. I would definitely make it again and adjust the cheese to half sharp and half mild.

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I used dried thyme and kept that and the garlic in the sauce. Wonderful!

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My family enjoyed the meal, but I had a few minor changes I would make to it. I didnt have fresh herbs on me, so I used some from bottles, and I would change the amount of parsley becuase that was a little overwhelming, and the cooking time said 27 minutes, but that made it too crispy, so mabye twenty minutes would have been better. I aslo changed the noodles to ziti noodles and I liked that a lot better.

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This dish was a big hit in our house....creamy with a crisp bacon topping!
This is one recipe that matched how he cooked the dish on ths show! Will absolutely make this dish again.

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I like it best with jumbo elbow noodles, cooked only half the time the box says for al dente. It's great with a mix of sharp cheddars (4 parts, parmesan (1 part, and pecorino romano cheeses (1 part. I switch on the broiler for the last several minutes to get a golden-brown cheesy crust.

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This was excellent! The only thing I deviated on was the amount of bacon and onion in the topping, I doubled the bacon and halved the onion. I don't think that there would have been enough topping without the doubling and the onion was more for my taste preference but it came out great and I will definitely be making this again for another special occasion!

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I made this recipe the other day and though it had good flavor over all it was just okay for me. Its not the most creamiest mac n cheese, I prefer a creamier recipe. As fas as the topping goes, I really didn't see a purpose in it. If I make this recipe again I will just incorporate it in with the cheese and maccaroni.

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I did not make the topping and it was excellent. Will make again.