Deb, thanks for confirming there is a pringer friendly format as I too have been printing out over 20 pages for most of your recipes. I made this! The bigger concern for me would be the noodles getting too soggy, but cooking them only until al dente in the beginning would offset that. First time posting. (4) I’ve found that when buying cheese by weight for this recipe I always have way extra by volume. But I found that the extra cheese wasn’t necessary for me (I was surprised). 1/4 teaspoon ground nutmeg Regardless, excellent recipe, as usual! Pour the melted butter into the bowl with the bread, and toss. Cover a large pot of salted water, and bring to a boil. And I also do the homemade bread, like Patricia, but I don’t remember how much I used last time. Our thoughts: Adults who remember when Frank Ryan was throwing the ball around Cleveland Municipal Stadium will also remember that delicious pimento cheese that graced every table in the 1960s. A tad on the salty side. 1/8 teaspoon freshly ground black pepper Wow, excellent. .but my family would say it is worth every penny . FYI, adding 1.5 tbsp of white truffle oil (to the entire recipe for 12) and shaving 4-6 pieces of bacon on top is wonderfullll. Maybe I’ll convert? : ). WOW! It was delicious. I’ve been making this with the exact same tweaks for years now! Freezes well, either before or after baking. In the world. You can always make the bechamel (flour, butter, milk) and stir in the cheese you have until it melts and bake the pasta with it. I made it a few months ago and then once again tonight. This Mac and Cheese is legit. Box says: Pastry bites with feta cheese and caramelized onions. However, I was planning on freezing it unbaked, as you recommended in comment #174, so it would be baking for the first time, not rewarming. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. Is. I will never make mac and cheese again without cayenne or nutmeg! Can’t tell you how long; it will have to do with how cold it is, how deep your dish is, how much you have leftover, etc. Some thoughts for those who might want to try something similar: the wheat croutons seemed to overwhelm the cheesy flavor that can be delicate next to a strong whole-grain-y taste. Great recipe! Thank you! Except they show a double batch being made. I just melted into a puddle remembering how good it was. (It sprung back to full size after a few minutes in the oven.) My go-to has also been that NYTimes recipe, but this one is far better. The best part is the equal parts of those YUMMY bread crumbs on each serving … Please excuse me I’m pretty sure the leftovers need immediate attention. Deb, I never had mac n’ cheese growing up, but for the last two years, this has become a family favorite. Be careful of that first bite though since the cheese is piping hot. Some relatives just grate cheese into a pan of mac with butter and put in the oven. This recipe is so perfect as is, but I was wondering how you might recommend incorporating Gouda (or if you’d recommend even bothering). Box says: With real cream cheese wrapped in a crispy wonton with sweet chili sauce. Thanks for the recipe, Deb (and Martha)! and baked @ 375 for 1 hour covered. This last time I made it, I added a whole head of steamed cauliflower florets and two cups of frozen peas, just for some veggies. I hope the little one is well. Usually I replace the gruyere with raclette because we like the flavour; it’s also a melty cheese so it works really well. Goodness. Thanks for the recipe! I’m considering making this with some roasted cauliflower…any suggestions? . Used sourdough instead of regular white bread. You have double that. Last night, a friend begged me to make mac-n-cheese for her and so I attempted yet another recipe knowing that at least she’d be satisfied regardless if I liked it. You might want to check out the comment guidelines before chiming in. I added so much cheese I could barley lift the dish to put it in the oven! . This is SO GOOD. Box says: Pasteurized prepared cheese product sandwiched in crispy white bread. It’s a keeper. I cannot resist a good mac and cheese. Admittedly my stovetop is old and worn out so…grain of salt! Is it possible to use different and cheaper cheeses? 24 Three Cheese Bites, Feel Good Foods, Calories 220 | Fat 9g | Cholesterol 20mg | Sodium 430mg | Carbs 29g | Protein 7g. This is going to be my weapon in my war to get my kids off of their addiction to Kraft macaroni and cheese. I’m planning on writing a post on my blog about the mac n cheese sometime in the near future, so feel free to check that out when it’s up! And I didn’t even mess with the bread…just sprinkled on the cheese and went straight to Nirvana. I do have a question but I just wanted to say thanks so much for this website. Thanks so much for answering my question on this 2yo topic! There is one small portion left for my lunch tomorrow (and I’m holding myself back from eating it now!!.) :) Hoping leftovers freeze well ’cause it’s WAY too much to hold over in the fridge. I’m going to serve it for our annual Christmas Eve party this year. Have you tried it with any cheese besides the ones mentioned? I made this dish this past friday for a presidential debate cook in get together and it was delicious! Box says: Our authentic Wisconsin breaded cheddar cheese curds come from La Grander Hillside Dairy in Stanley, Wis. I made it today for Thanksgiving and it was a huge huge hit! Used a combination of pepper jack and cheddar, subbed oregano for nutmeg, and used cream in place of some of the milk. First time I made it I made a half batch and made sure I had the white cheddar but used every other type of cheese I had in my fridge at the time, including quite a bit of swiss – way good. Yes! It is sooooooo good. (5 1/2)/2 cups milk . is nice to see how peaple made pasta, Delicious. I got too hungry to wait to bake it so I just microwaved a portion (to further cook the noodles with the sauce) to eat right away. If you over-cook it, the cheese can ooze. I suppose I could just guesstimate but, though you might have more a more creative idea (you always do). I was pretty sure I’d died and gone to mac-and-cheese heaven and from rereading all of your comments today, it seems that many of you agreed. Thanks for the suggestion to freeze it, which I’ve never done, because I either cut the recipe significantly or I have a potluck to attend and make the whole whopping thing. It looks so good that I must! And I have to note that Deb is not the only one who neatly cubes the bread instead of tearing it…. Our thoughts: Dry and bland. I made this yesterday and had to make an emergency substitution of evaporated milk. 1/4 cup all-purpose flour So, I boiled another quarter cup of macaroni, and ended up with an unfortunately dry mac and cheese dish. Can I make this a day in advance and refrigerate, then cook the next day? My family and friends have always loved whatever recipe I’ve made but I was never satisfied. In my opinion this is half gravy half macaroni and cheese…. I would like to halve this recipe and freeze it unbaked to give to some friends with a new baby. I did substitute a panko, parmesan and butter topping. Regarding Gruyère/Romano I would certainly agree that Romano is saltier tasting. Savory, melty and versatile -- and dare we say comforting -- they are a crowd pleaser for all ages, including the kiddos. I was sorry there were no leftovers. 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