Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste. Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about minutes until mixture thickens slightly. Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper.
Bring to a simmer and let it simmer gently for about 2 minutes. Then add the pasta to the pot, stir to evenly incorporate. Oh My God!! Much love…. Made this for the first time and it was good. My four year old granddaughter is a picky eater but she ate all off her plate. The only thing I did different, I omitted the flour. Thanks again. I sent them to ur site. I have just taken this out of the oven! I would like to know if you used Monterey Jack or Pepper jack.
I used Monterey and it is good. Next time I will put more cheese on too! Thanks for this great recipe! Loveeee this recipe! The only problem I encounter is when adding the evaporated milk it always lumps! Try adding the milk about Tbsp at a time. Once the can of evaporated milk is all mixed in, add in all the half and half at once.
I tried this recipe 3 times. I got the bechamel right and the rest fell into place. I used gouda, colby jack and jack as that is what I had in the fridge. I know it will be gone fast! Thanks for a great recipe. Thanks so much. If i use 1 cup of each cheese how much half and half and evapprated milk should I use? Why dont you use heavy cream? Instead of half and half? What a bitch!! Take the advice and information and use it or not….
Heavy cream just adds more calories. Get over yourself …. That creole seasoning really adds a nice twist. I actually made mine in a muffin pan aince its just me and it helps with portion. Im definitely keeping this recipe around. Indeed, the Creole seasoning is a great addition to this recipe. Glad you like it, Jamiyla. Thanks for dropping by. Yes, but the sauce has to be kept separate from the pasta. The day of the event mix together the sauce and pasta , then bake.
Thank you, Suzanne, for asking the question that has weighed on my mind! This dish was wonderful. My dinner guests on Boxing Day enjoyed every bite and asked for more. In the hustle and bustle I forgot it in the oven and it dried out a bit but it was good. Even the children were asking for more. I used the Cajun seasoning and some Mrs. Thank you for sharing. Thank you for sharing this recipe! I look forward to more recipes! I made this today for Christmas dinner. I doubled the recipe and it cane out great and was a huge hit with my family.
Thank you for this recipe. It definitely has more flavor than the Mac and cheese recipes I have tried in the past. Thank you for the flavor you bring to cooking. Buying whole cheese and grating it definitely made a difference. I am making it again for Christmas and will hopefully try different cheeses. I just wanted to thank you so much for sharing this recipe!!
Made this twice thanksgiving week. Second time I used less garlic and onion and more creole seasoning. Perfect blend. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.
Grandma’s Baked Mac and Cheese
Pour half of the pasta mixture into the prepared baking dish. Your email address will not be published. Recipe Rating. Definitely my favorite dish! This recipe looks delicious! I am definitely going to try it. Would you recommend adding Swiss cheese to the recipe? Excellent creamy and oh, so cheesy of a dish! My family loved it. I know I will be making this again and again. I love how you use gif for the photos, interesting to see. I like to have baked mac and cheese on rainy night. Will give this recipe a try with bacon topping.
Thanks so much. Even my little one loved it. The only change I made was was the Guyere cheese. This is definitely my go to baked Mac recipe from now on! It was fabulous! I forgot to pick up half and half at the store today. Would using all whole milk still work without changing the consistency or flavor? Followed the recipe exactly. I was a little worried that it would be too soupy, but it bakes up creamy and perfect, not soupy at all. This is also a perfect dish to bring to parties, potlucks, etc.
Absolutely amazing! A really delicious Mac and cheese recipe! I think layering the noodles and cheese is the key. I used 12 oz cheddar, 8 oz Monterey Jack, 4 oz queso fresco and 4 oz cream cheese. I melted the cream cheese into the butter mixture. I also put a little cayenne pepper in with the spices. I made this for a family party and it was a big hit. I will definitely make this again! Thank you! Only this kind! I was too lazy to weight the cheese so I think I may have used about a cup too much Cheddar. I have tried many mac and cheese recipes and this one hit the mark. The entire family loved it.
My roux was runny; therefore I added more flour approx. I used mild cheddar, Gruyere, and Colby-jack cheese. I also added dry mustard, onion and garlic powder.
Next time will try the Habanero cheddar as mentioned in another reply below. Sooooo amazing!! I used Gouda in stead of the Gruyere and it turned out phenomenal! Thank you so much! Did you still use the medium sharp cheddar as well? Thank you so much for sharing. Super good, for anyone who wants to keep the richness of the Gruyere, but add some kick.
Going to go shopping tonight to get the stuff to make it with Habanero Cheddar and Chipotle smoked Gouda. My daughter just made this for the first time and said it was the best homemade macaroni and cheese she has ever made! I loved the recipe. I made this for my high school Culinary Arts class.
I made the 5 cheese variation and baked it at F for 20 minutes and it was so tasty. I never have even thought of the idea of layering the mac and cheese like lasagna and it proved to be a success! Hello, I recently made this and it turned out great. I did modify the mixture more to what my family is used to for Macaroni and Cheese. So what did I do? There is no need given the amount of fat in the dish. Again between the salt in the pasta water and the salt naturally in the cheese, you do not need extra salt.
Your choice on that though. So what did I add? Both of which worked well. The Barilla only has 12 oz of pasta vice a pound of conventional pasta, but it works perfectly fine. This is absolutely delicious and rich. Such a comfort food. I added chunks of ham to mine. Thank you. Thank you chunky ached for this fantastic fool proof recipe! So so so good!! I added an entire head of steamed cauliflower and that was delish too! Do you have any suggestions in regards to using fresh pasta and not boiling it first? I understand make the sauce a little thinner but what would the cooking time be then?
I would make it as directed, and keep it warm in an insulated bag. Family loves this recipe and requests it often! I have tried so many other mac n cheese recipes and they always ended in disappointment. Hands down, this is the best mac n cheese dish ever!!!!
Classic Macaroni and Cheese | Weelicious
I did change it up a little. I chopped up some bacon, onion, and garlic, sauteed all that and added it after the sauce was done. I also added two teaspoons of dry mustard and four teaspoons of truffle oil to the sauce before adding the cheese and then a little bit grated nutmeg. So cheesy with the layered cheeses. I also warmed up the milk and half and half just to room temperature before adding it to the rue. So good and easy to make. Will always use this recipe when making mac n cheese. I made this again for Easter dinner yesterday.
I did the 5 cheese version, although I subbed out the Gruyere for a sharp cheddar as it was way less expensive. I toasted up some panko breadcrumbs in a skillet with butter and added during the last 10 minutes of baking. Everyone and I mean everyone raved about how good it was, and I must agree. I pride myself on making a great mac and cheese, and due to the cost I only make it for Thanksgiving and Christmas.
This was the best one yet and will be my recipe to follow moving forward. I think the half and half makes it. Prime Rib is expensive, hence why I make it on Christmas only. Dairy products are overly expensive, the noodles are 3 bucks for a box, maybe bucks on cheese,and Panko breadcrumbs are 2 or 3 bucks for a can of them. If you think Gruyere is too expensive, try gouda. Made this for our Easter Dinner. Made it exactly as stated except i was concerned that the cheeses were not strong enough.
I like cheeses that bite back. I happened to find a new product at the market yesterday. They were sheets of Parmesan cheese that can be used as wraps for deli meat, instead of using bread, I put those in between the layers and on top, can you say awesome. Because it was. Thank you for such a wonderful recipe and i have tried many.
These look absolutely delicious! You have amazing food photography too :] Thank You So Much for this awesome sharing! This is amazing! We did sharp cheddar, gruyere, and gouda and it was to die for! Everyone asked for the recipe. Made a double batch and it froze very well. I made this last month and used a mixture of cheddar, Swiss, Parmesan and Colby.
It was absolutely delicious and also reheats well for any leftovers. I need enough for about The most unbelievably decadent Mac and cheese ever. We prefer with only a really good old sharp cheddar and your option for a crisper and firmer crust. Fantastic recipe! Would I be able to freeze this recipe? And if so how long should I leave the casserole out on the counter and how long should I bake for? But if you try it, I would thaw it overnight in the refrigerator, and then leave it on the counter for 20 minutes or so before baking as directed by the make-ahead directions in the recipe.
I have made this probably five times now. Definitely a keeper. The first time I made it I had to swap the Gruyere because I could not find it in my local supermarket so I got jarlsberg instead. We all love this recipe. If you want to give it a try, I recommend a half to a full teaspoon to give it just a little extra flavor. No one knew the difference. I added pepper jack to the mix for a kick and added breadcrumbs do the top for crunch. Can i leave the mac n cheese in the oven after baking coz i need to fetch my kids from sch. Will that cause the cheese to dry up or should i just take it out and let it cool?
Which is better? I was just curious about the water amount in the third step please when it says while watsr is coming to a boil. Used what I had on hand which was cheddar cheese. Will make again with both cheeses. We decided to take this and sub out the cheddar for pepperjack, added some parmesan into the topping cheese layer and we also added bacon one person made the sauce while the other cooked fresh bacon. We also broiled the dish at the end for 5 minutes. This recipe is enough to feed 6 people for sure!
Or more if you serve it with something else as a side. We grilled some chicken in a castiron skillet, slice it, and put it on top of our mac n cheese. Followed the directions exactly and topped with cheese and the Italian Panko butter crumbs. I will definitely make again! Thank You! My son made this in his homeschool co-op so we tried it tonight for dinner. For the cheese I used sharp cheddar, mozarella and smoked gruyere.
I think next time I will leave out the gruyere because it was a little strong to me. I was unsure about this recipe because both my husband and my son do not like Swiss Gruyere Cheese. If my son had his way, we would eat boxed Velveeta Mac and Cheese 5 nights a week, My husband is a meat and potatoes kind of guy. That said, this was a real risk. I made the recipe almost exactly as posted.
After otherwise making the recipe as directed, I added leftover diced ham. All I can say, was it was good the first night, but even better the second day. My husband works second shift which means that whatever I make for dinner tonight, he eats the next night. Both my husband and my son requested the leftovers. Made it about 2 months ago and making it tonight to have with meatloaf! Everyone raved about it! Thanks for this recipe!
This is it!! Love it, my whole family loves it. I topped with seasoned panko breadcrumbs for a little crunch. Amanda, thank you! I made this exactly as recipe states and it was delicious. It has wonderful flavors. Yes, absolutely! To make them nice and crispy, toss the breadcrumbs panko are my favorite! Half and half is a dairy product here in the US which is part cream, part milk. Here is the US we only have heavy cream, not single or double, but I would use whichever one is a thicker liquid.
I would probably make 3 dishes ahead of time and bake them the day of the party on Saturday. My daughter loved this recipe so much that she requested me to make this for her wedding. There will be guests. Can I double recipe and use a larger baking dish? Any suggestions would be so helpful. Has the slow cooker recipe been created yet?
I would assume it could be done by baking it in a larger dish, it just might take a little bit longer. But very great and easy recipe if you want your wife to leave you.
This was an amazing mac and cheese recipe! We loved the cheese in the sauce and layers! The half and half made it extra creamy. May add the buttered panko next time but this is perfect as it is! Mac and cheese is my favorite food! I added a gluten free garlic bread topping on top of the cheese. Comfort food to the max!!
This is moving into our regular rotation. Also if I added crab to it can I still make it I had a time. I say to cool it down because it will still be hot from the boiled pasta and hot cheese sauce. I think the layers made the difference I really love cheese! I sauteed some shallots in the butter, sprinkled in some ground mustard in the sauce and also layered bacon in-between and because my husband likes crunch, I topped it off with buttered Pablo! Amanda, this recipe would be perfect for those cold nights. Looking forward to making this for my family.
This was amazing. I followed the recipe exact, but added a half teaspoon of mustard powder. I will definitely make it again and make two trays next time. I turned this amazing dish into a lobster mac and cheese recipe for the holidays. So delicious! So I made this recipe using cheddar and Monterey Jack back in November and it was absolutely delicious! Any tips to help get rid of such an intense taste of flour?
Once you add the flour to the melted butter, cook it a minute or so, which gets the raw flour taste out. Then go ahead and add the liquids. Loved it. I used sharp yellow chedder and extra sharp new your white chedder with a flour in my roux. Turned out delicious. Thanks for sharing! I have made this several times. I usually halve the recipe but tonight I did it all. All I had on hand was half and half. I did two cups of half and half and then I watered down some half and half.
I probably could have just used two cups of half and half and water for the rest it gets pretty creamy and thick. I usually toss everything together save for some cheese to sprinkle on top. I usually use smoked gruyere and a combo of cheddars. This is pretty much a foolproof recipe.
This recipe sounds tasty, You did an incredible job with this! Do you have a slow cooker version of this? I would love to be able to use my crockpot if I could. Also, a third of the cheese was mozzarella, and the rest medium cheddar. It is great! And this Mac n cheese dominated!! Out of the 9 voters that were there, each and every one of them voted for this Mac n cheese. There was no runner up, just one clear winner. And this was it. Although I did make a few tweaks, I did follow pretty closely to the recipe.
I was surprised that the recipe did not call for many seasonings, so I decided to add in some dry mustard powder a MUST for any Mac n cheese recipe!! I also added some finely crushed up ritz crackers to the top and set the oven to broil just a few minutes before taking it out.
Next time I make it, I would like to experiment with smoked Gouda! I highly highly recommend this contest winning Mac n cheese!! My search is now over. I live in England so we do not have half and half, i just used 2 cups of whole milk and 2 cups of extra thick double cream — Its turned out so creamy and yummy!
Also, for cheese I used a blend of mozzerella, cheddar and red Leicester. Worked out perfectly. Followed recipe exactly…except I did not have Gruyere. Substituted Velveeta yes, Velveeta! So creamy and delicious. Amanda, thank you very much! I like this! Wonderful combination of ingredients. It look so yummy! Absolutely delicious!! First time for me to make a homemade mac and cheese. Easy recipe to follow. I always make an extra tray and freeze it. Let it defrost and then bake. Do not bake before you freeze. This recipe is da bomb!!!
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My 17 and 13 year olds are extremely picky eaters. I have made various homemade Mac and cheese through the years which my children would look forward to and I can now say the search is over!! When I say yes, they say oh that is really good mac and cheese. No more box Mac and cheese in this family — YAY!!!!! Thank you again! Really delicious mac and cheese.
My kids loved it. This will be my number 1 recipe to go to now. I made as directed but added some panko crumbs on top. So yummy! I have been searching and trying to find the creamiest, super cheesy macaroni and cheese and here it is! I made a full recipe for my family of 5 as a side dish but froze half the sauce for another day. Thank you so much if you are able to help me. Make it as directed, no change to the baking time. All 7 of our family loved this recipe. I especially liked that the littles ate it right up. It was perfectly creamy. The flavor was so good.
Simply perfect. Have made this several times and have had rave reviews from old and young alike. Nice job. It stole the show as a side dish and was the only thing that I had seconds of. I made this dish for a party, and the guests were begging for more! Wish I had made two trays. I used four, 8 oz blocks of sharp cheddar and two, 8 oz blocks if Monterey Jack. Tried this last night and it was a hit! Mac and cheese is notorious for becoming greasy when reheated, and this is no exception. I have made this recipe a number of times for my family.
We LOVE it. Thanks so much for sharing this wonderful delight!!! Absolutely delicious! I used what cheese we had on hand and it worked out perfect. Making it again today, so I came back for the directions again. Thank you so much for the recipe and all the tips. This recipe has caused unprecedented martial issues in my home! I made it once for my wife yes, I am a man and the kitchen IS my domain… deal with it!!! I even keep a spare in the basement freezer that she never explores which makes it even easier.
I add chunks of ham to mine as well. I stuck with the original gruyere and cheddar mixture. My store only had smoked gruyere and I was a bit worried but it added a really nice smokey flavor that paired well with the ribs. For once the recipe I attempted came out perfectly. This mac and cheese is the best in the whole world.. I know this because my son and husband said so, and I agree. I cooked it exactly according to the directions and baked it on the setting for 30 minutes and then broiled it, because we are fans of the chewy cheesy crust topping.
Thank you for sharing. This is the very best Mac and Cheese! The last batch, I doubled, using mild cheddar, sharp cheddar, Velveeta, mozzarella and gruyere. Then followed the recipe exactly, using shredded cheeses for the topping. Has anyone tried those? Is that full fat or semi skimmed?. Half and half is a dairy product found in all grocery stores. This is the BEST mac and cheese ever! It has the perfect consistency and so creamy. It was a big hit and absolutely no leftovers. Thank you very much! I made this recipe because there was an aged cheddar on sale at the grocery store.
I could not have imagined a better use for this cheese. I also used some asiago on hand. My husband, coworkers, I absolutely loved it. I just made this my first attempt at mac n cheese and it turned out perfect! Thanks for sharing. I made this tonight,and it definitely was a hit! Will make it again for sure. Thank you for sharing your oh so delicious recipe! The recipe is good but I cut everything connected to sause and topping in half cheese, butter, milk, cream etc — and it turned out great! Just the right amount of creamyness and cheesyness. Made this tonight. Only had American and Cheddar cheese, used Italian bread crumbs on the top but followed your instructions.
I have make home made Mac and Cheese with wonderful results but this with the paprika and a bit of garlic powder…. Made it for the first time tonight. It is a keeper! I made this for the first time last night. Keeper for sure! I made mine with 4 different cheddar cheeses and smoked gouda and it was absolutely the best!
I went very well with my smoked brisket and baked beans! Made this Mac and cheese for Christmas- it was delish! New addition for the holidays everyone loved it. Used sharp Cheddar and Gruyere. Thank you for sharing this wonderful recipe. My husband liked it better before I baked it. Can I make this up until the baking part and hold it in a warm crock pot for a party? Will it separate after a couple hours??? Loved loved loved this recipe! My family and I were out of town for Christmas and we voted on making a home made mac n cheese as a dinner side.
When this one came up in the search and I saw who made it, I just knew I had to try it! It was even better as left overs! The cheese sauce turned out perfect and was not at all greasy probably because we switched the cheese amounts. I served it with toppings of red onion, bacon, and avocado and again, positive reviews from a very picky foodie family!
Thank you for sharing your amazing recipe! This is my new favorite mac n cheese recipe now! I did three layers and used the whole wheat elbow macaroni. I made it for our Christmas dinner and everyone loved it. I have requests to make it again. The combination of Gruyere and extra sharp cheddar is amazing. My husband is eating the leftovers now and all I hear are oooohs and ahhs. Very confusing, what about the other 2 cups? You add the liquid in stages so it develops into a smoother sauce. She mixed the two milks.
She poured in 2 cups of the mixture, mixed it into the butter and flour mixture, then she poured the rest of the milk that would be the other 2 cups of mixed milk. Made this for Thanksgiving and family said that this was the best dish of all over turkey, mashed potatoes, stuffing, etc..! Then made it for Christmas and they all went on about how this needs to be at every family holiday. Saving as my go to recipe from now on!!
This recipe turned out so well and was super easy. I served it at a big work Christmas party and it was a huge hit. Slight variations I Made due to what I had available: 1.
Macaroni & Cheese For A Crowd
Added the beau monde seasoning with the spices and topped with bacon chives and Italian bread crumbs. I never write reviews but this time i had to. Very creamy, not dry at all. Great taste. I made it today for Christmas and everyone loves it! Thank you for sharing your recipe. This is a great recipe. Even my finicky eating daughter enjoyed it. I gave this 4 stars instead of 5 because I think adding a layer of cheese in between the pasta mixture was too much cheese. I made this macaroni and cheese for Christmas Eve.
It was fantastic. My brothers are very picky when it comes to mac and cheese, and they both loved it. Thanks so much! My grandma made the best Mac n cheese ever. Made for the family on Christmas Eve and got lots of compliments and I loved it as well. I did add a little more milk than called for and also added a little bit of Velveeta in the layers. Will only use this recipe from now on! I just made this for a party thing at my job and doubled the recipe and it was amazing.
My boss and even some co worker was saying they loved it so much. I made this for my five grown up children who were home for a long Christmas weekend. It was a huge success! Easy to make with very few ingredients. Can you tell me where you buy this cheese? I just finished preparing the make-ahead version and plan to bake it in the morning and transfer to my crock pot to keep warm for a work potluck…fingers crossed!
I was reading your review on preparing the Mac and cheese dish. You posted that you backed the Mac and cheese as directed then you transferred it to a crock pot. How did that hold up for you? The Mac and cheese will be in the slow cooker for probably about hours. Did you just keep it on low or warm and what were your results?
I taste tested it before baking and it was fabulous. When I baked it, it still tasted great but the cheese was very stringy and not the smooth texture of the cheese sauce that I mixed into the macaroni. Is this dish normally very stringy after baking? If not, any ideas on where I went wrong.
It sounds like your cheese separated a bit during the baking process. Completely melting the cheese into the milk mixture will help reduce the probability of a grainy sauce. Any advise for this recipe? Should I just stick to GF flour instead using an Italian knock-off solution? As a side dish, yes, doubling should be good for about 20 people. As a main dish, it will probably feed The sauce may separate a little bit, but should come together with a good whisking. Made it exactly as written and it was perfect. Thank you so so so much for this amazing recipe.
Would you recommend hand shredding the cheeses? Do you see any benefit over just buying already shredded? Also, just out of curiosity…why half and half vs. Does it get any less creamy do the noodles soak up the liquid and dry out if you make it the night before and heat it up the day of? I definitely recommend shredding your own cheeses. Pre-packaged cheeses are coated with a cellulose powder to prevent clumping in the bags, and it prevents them from melting evenly in the sauce.
My personal favorite is 2 cups half and half, 2 cups heavy whipping cream. Definitely rich! I just made it for the family and they loved it!!! This will be my go to recipe from now on. Any advise? Or just stick to baking it? Usually crockpot mac and cheese recipes use different ingredients. Lobsterman here! Unless you like the rubbery taste. Thank your for the response to adding lobster.
I made it for Christmas and it was a hit. I actually steamed 4 lobster tails for 8 mins. I cut them into pieces and layered the pieces in the middle of the pasta cream sauce mixture. It came out great. Hi, I have yet to try this but it looks amazing. Would adding cream cheese make this better do you think? I am not worried about calories or anything like that- I just want my Mac and cheese to stand out at my next work party! Or would you suggest adding more cheese? More half and half? Whatever will make this better in any way!!
Cheesy, gooey and tasty. This was the first I came upon and have looked no further. You had me hook line and sinker with the Gruyere cheese. I send several pans requested by my daughter each time she returns to college. I added pancetta, substituted fresh cream for the half and half and added a dollop of Dijon mustard but otherwise stuck to the recipe.
Best mac n cheese ever! Yes you can! Then cool completely and freeze. Thaw overnight in the refrigerator, then bake at or for around 30 minutes, or until hot and bubbly. This is by far the best mac and cheese recipe i have ever encountered! I mixed the bread crumbs with melted butter and spread it on top of the mac and cheese and it browned in the oven. Very creamy and yummy! I Followed the recipe exactly and topped with grated cheese, my family absolutely loved this and so did I!
What a talented lady, so glad I found this website and this recipe! Amazing Mac and cheese recipe! Thank you for sharing with us!!! I give 6 out of 5!!!! That good. This is so delicious! Heaven forbid, that I should bring anything else, if I do they ask where that wonderful mac and cheese is. I just gave up and I make it every month. Made this for Thanksgiving and it was a huge hit! We reheated the leftovers for two additional meals and still delish! I used sharp white cheddar , gruyere, and mild cheddar. Will definitely make again! I made this dish for Thanksgiving and it was defiantly a hit, so amazing!
I do have a question though, I was wanting to make it again but not bake it. When doing that do your just mix all 6 cups of cheese into the cheese sauce or how do you handle that? Thank you in advance!! So glad you loved it! My entire family enjoyed this. Those are in quotes because I actually used much more! I used whipping cream instead of half and half. It was just soooooo good. Will be my future go to mac and cheese recipe!! I absolutely love this recipe but recently doubled it and made way too much. So glad you love it! This recipe was perfect!
Made it for thanksgiving and everyone loved it. Thanks for the great recipe!! Took a chance and made this on Thanksgiving for everyone. Went with the five cheese option. Came out perfectly and everyone absolutely loved it! So amazingly creamy and smooth! Thanks for a great recipe. Because of this super Mac and cheese dish I made it according to your recipe, finishing with a short broil for the crust I have been forgiven for the squash dip I made last Thanksgiving.
This recipe super rocked our thanksgiving dinner spread. I used the suggested cheese variations and I substituted paprika for smoked paprika and added just a lil cayenne for a hint of kick. My family loved it! It will continue to be my go to Mac n cheese recipe. Thank you for posting this recipe. Made this for Thanksgiving and it was a hit. Came out exactly like the pictures. I used 3 different cheeses and added a little garlic powder and mustard powder to the sauce. Baked it for 15 minutes and switched to broil for another 2 minutes and it had the perfect crust on top.
I found this way fit me by using mid cheddar with rotini. My little sister is really in love with this. I see some try with milk comments, but what kind of milk for the best taste? Thank you by the way! If i follow your recipe exactly how much cheddar vs gruyere am i supposed to use in the sauce and layered? I normally follow my own recipe but decided to try this one for Turkey Day. It melts better and is fresher, easy enough to do if you have a food processor with the blade.
The sample dish we made was so much better. It was very good, just not as good as the fresh test pan we made the night before. Next time I will top it with bacon and sauteed onions. I made this yesterday for Thanksgiving dinner and it was a hit! I was going to call her and let her know, but I remembered that her phone was dead.. We served it at our family Thanksgiving dinner and it was a huge hit!! Very easy and super delicious! A hit for our Thanksgiving, thank you!
Topped mine with shredded cheese as per recipe, plus buttered and herbed bread crumbs. I am sooo glad I found this recipe! Made it today for Thanksgiving and it was a hit! I will favorite for all future get togethers! It was perfection! Thanks again! This was delicious, easy to make and makes plenty, and also came out beautifully.
I used sharp cheddar and muenster. Very please. If i only have 2 cups of cheddar worth an 2 cups of mexican blend cheese would that still work? If not i also have mozzarella so how would i split all 3? Just made this following your exact recipe with extra baking time… amazing!! Thank you for sharing, its an ansolute hit. So if I dont have the 2 day head start will it still be okay or should I just try a different recipe?.
I am making this right now for Thanksgiving. Looks delicious. Gruyere cheese was a little pricey and hard to find, but I think it will be worth it. Always looking for a creamy macaroni and cheese recipe, so hope this makes the cut!!! Will let you know tonight!!! Happy Thanksgiving Everyone!!! If I pre-make this for dinner tonight, will the pasta absorb the sauce or will it retain its creaminess?