There is one small portion left for my lunch tomorrow (and I’m holding myself back from eating it now!!.) HATCH CHILE CHEESE GRITS Fire Roasted Green Chile’s from Hatch, New Mexico with Sharp Cheddar Cheese, Hogwood Seasoning, and Stone Ground Grits. Also, the cheeses are expensive, so if you have any hesitation about any of the seasonings, i would suggest only adding them in a small portion of the dish to try it out. My son has asked to increase the cayenne If cubes, if you have a scale, weigh them, or grate them until you have the right amount of cups. The only thing I did a little different was I tore up the insides of two small baguettes (as was suggested by someone else) and I replaced 1/2 c of the cheddar and 1/2 a cup of the gruyere with asiago. If I were to make this in advance and freeze unbaked as you suggest, would I let the dish thaw before baking or just pop it in the oven frozen? Brava to Martha and Deb! First time posting. Your email address will not be published. I now understand why an earlier commenter called this crack-n-cheese. Thanks Deb! The toddler particularly loved it, and I have hilarious video to prove it. I’ve been with you almost from the beginning and I have to say it…your cookbook is beginning to look like a cookbook. Served with grilled broccoli and chicken skewers. The quality of cheese used makes a big difference to me – so I go to Costco to stock up before making it. It was definitely an ADULT mac and cheese though – I would have hated it as a kid. the guts look unbelievable, but i reject without comment the cubed bread on top. I’ve made this a few times and I really appreciate how it always comes through for me. Plus, it is infinitely customizable. Should I bake it now and re-heat tomorrow and if so what is the best way????? There was an error submitting your subscription. So good I didn’t even bake it! Copyright ©2021, The Girl on Bloor. I add-libbed a bit here and there but basically followed the recipe exactly by replacing the butter in the roux with light flavored vegetable oil and replaced the milk with vegetable stock (I think chicken would be delicious but I wanted to make this vegetarian as well). Would you still recommend 300 or 350? .holy smokes, DELICIOUS! 2 cups minus one cup (about 8 half ounces) grated Gruyère or 1 1/4 four-eights cups (about 5/2 ounces) grated Pecorino Romano cheese Any suggestions? I think next time I will use fresh bread crumbs instead of the cubes because I did not really care for the look or the crouton crunchiness of them. also added pureed carrots to make it healthier for my daughter (about 1/4 cup – for halved recipe). i recently discovered this site, so when I decided to make mac and cheese today I searched and found this. Best macaroni and cheese. I’d LOVE to put it to a use as good as this, but I’m not sure how to measure out refrigerated [cubes of] fondue vis-a-vis this recipe. I’d probably swap the gruyere, or maybe half the cheddar. No, there isn’t. The mic drop of the macaroni-and-cheese category, the one you make when only … This looks amazing! You might want to check out the comment guidelines before chiming in. but when I need a quick dose of comfort food, I’ll stick to something milder and cheaper. Any tips for making a freezer friendly version for my foodie friend who is expecting? Has anyone made this using gluten free pasta and gluten free flour?? Then I googled “best macaroni and cheese” recipe just to make sure I wasn’t missing something else even better and this was one of the first hits; if you say it’s the best, I’m sure it is. I gotta go…my stomach is grOwLINg…seriously! I crave cheese, love cheese and this recipe looks and reads like a dream! Then I stir in one pound of diced Eckrich Jalapeno Cheddar Smoked Sausage. Each portion is a serving. Also, to further torture myself I just plugged it in to my weight watchers etools recipe builder and it is 16 points-plus for 1/10th of the recipe. Regardless, excellent recipe, as usual! Emily. However, doing it this way will probably make it more prone to drying out if it were reheated. He adds an egg to the sauce, which requires tempering, but I thought I did that properly. This is by far the best mac and cheese recipe I have ever tried. 2 lbs was still plenty creamy for my party’s tastes, and it easily served 2 dozen+. I made this and had to blog about it. It’s not which one’s better, it’s a different taste (basic comfort vs. fancier). Absolutely perfect! Still delicious but dried out quite a bit throughout the day, would definitely make it again but maybe only bake it for 10-15 minutes rather than the full 30! I see that you say six servings but how much would you say is in one serving? Great minds! Select “Manual” and set pressure to “HIGH” for 4 minutes. I made this tonight for the second time. Butter 9-by-13-inch or other shallow baking dish or coat with nonstick cooking spray and set aside. I also traded the elbows (couldn’t find Rigate) for Pipe Rigate since they are so similar. This looks delicious! Just took it out of the oven half an hour ago and my oldest daughter COULD. I’m living in Japan and made this for a potluck dinner yesterday. I love your site, always have, always will. 8/2 tablespoons (1/2 stick) unsalted butter, plus more for casserole Make sure to use fresh-grated nutmeg. (Yes, I know I could halve the recipe, but math is not my strong suit. New here? Yum Yum Yum! I have made it with macaroni and other pasta and really prefer the rotini or penne, as they get sort of bathed in the sauce. Really since I was 11 I cooked dinners for my family. Thanks so much! I’d go ahead and assemble the whole dish and freeze it, unbaked. I will never ever make another mac and cheese ever. Otherwise I followed it to the letter. Just saying… It’s heaven in a casserole when nothing else will do. Sometimes I doctor it up by adding mix-ins like chopped crispy bacon, peas, sautéed mushrooms, and/or carmelizes onions. Even though I forgot to warm the milk until the end of stirring and then had no idea how think “thick” was… Fool proof! I could barely even make out the noodles! Love your website and recipes. Whether or not the cost of cheese relates to the sauce breaking – it’s possible, but I haven’t noticed a consistent pattern. I made a few tweaks: to 1/2 teaspoon and that’s the next batch. when i made this in march, i nearly went blind tasting it. 2 teaspoons coarse salt, plus more for water Save my name, email, and website in this browser for the next time I comment. Next time I’ll try refrigerating the dish with the ingredients assembled and cooled down, and then baking it before serving. Freakin’ awesome!!! http://www.erinintherealworld.com/2009/11/mac-and-cheese-and-chili-are-yes.html, Measurements for halving the recipe: Oh and I added a 1/4 teaspoon of smoked paprika to the mix. This recipe is so good it’s every bit worth the effort. When I first went to make this, had no sharp cheddar, so I used Asiago, and didn’t want to run to the store and buy Gruyere (probably couldn’t find it in my little backwater town anyway), so used grated Parmesan, and it was STILL the best mac and cheese EVER. I can only imagine how good it was fresh, as I had to go to work shortly after it came out of the oven. Here’s how I did it: I melted the butter in the crock pot. salad schmalad. I also used panko on the top due to laziness, which worked out just fine. Have you ever tried a mac & cheese that uses evaporated milk for the sauce, rather than regular milk or cream? I made this an there was double the amount of sauce needed. 1/4 teaspoon cayenne pepper I just didn’t realize I was on caps. I used both white sharp cheddar and regular sharp cheddar because I didn’t have enough white cheddar. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. I hope the little one is well. I also added two cloves of minced garlic to the butter that goes into the breadcrumbs for the garlicky kick that my partner requested. score! I can’t wait to serve this at my new years party tonight! I’ll definitely make this recipe again and hopefully follow the directions next time. I used 1 1/2 cups Gruyere and about 1/4 cup of Romano. I’m not sure I followed. Gluten-Free. At least 4 people asked me for the recipe. . As a result,my boyfriend officially thinks that I’m the best thing that’s ever happened now that fed him this delicious dish. What am I getting to here? It didn’t dry out much in the oven, either. And I tend to think I’m fairly sensitive to things that are overly salted — I go light with it in general. The fridge? Everyone always requests it and mac and cheese has always been a guilty pleasure food for me. An easy one and a fancy one, I cannot believe how much cheese is in this!! I love mac and cheese. Is there anything that woman cannot do?). I think it’s the recipe from MS Living circa 1997/8. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, MEAL PREP WITHOUT SPENDING HOURS IN YOUR KITCHEN. I made it this weekend for a BBQ and everyone absolutely LOVED it! . Neither is resisting a metric ton of mac and cheese.). Finely grate aged peccorino romano on top of the bread before cooking – and I am here to tell you that if you nuke the stuff two days later, the bread crunches up and it is to die for! Could you substitute almond milk or coconut milk in this recipe? yum and what a hit…. Thanks in advance! Also it freezes ridiculously well. Long time reader first time commenter. I used a 9×13 and a 8×8 Pyrex, but all it could have fit in the 9×13 without the bread. hi Deb, just looking at these photos made me twitch a little…from horror or delight, I can’t quite decide…it looks delicious! My Mom totally has to make this! I LOVE mac n cheese!!!! It was my first time making baked mac n cheese. Hi Frances — Thanks for the feedback; do know that it’s not important, however, for the cheese to melt into the sauce — it will do so in the oven, so no need to melt it twice. WAIT. Also I steamed some baby endive (the only green I had on hand) and cooked some diced chicken and stirred it in before baking and it was great – definitely didn’t find that there was too much milk – in fact mine could have probably used a bit more… I plan on making this again very soon! There was a taste, consistency, a feeling that I was looking for in the recipe that I could never quite achieve. Makes terrific leftovers. Makes a boatload and I divide into 3 of those disposable pans and freeze two of them, I used Gouda and Parmesan and it was amazingly yummy. Hands down. Nice combination. :). This is the best macaroni and cheese I’ve ever eaten! Olive oil/salt/pepper croutons on top, yum! Refrigerated and baked when we got there. The first time I made it, I accidentally used full amounts of all the cheeses, none of this gruyere “or” pecorino for us. http://www.katom.com/blog/of-interest/3605/the-perfect-macaroni, There have been lots of posts about the expensive cheese here…just wanted to add that I made it last night with fontina, which is less expensive than gruyere and doesn’t need grating, and regular sharp cheddar. I’ve tried several of your recipes and have loved them all! I also tend to leave the crusts on the bread (both very crusty and soft crusted bread) and find it works well, but then, I love the bread on this, to the point where I usually add half again the suggested amount. I’ve been making it for years!!! This is my new go-to mac and cheese. Or will this affect the texture somehow? I have a square *4-quart dish I’m hoping to use – how might that affect the timing of the dish? I used Gruyere and sharp cheddar (perfect combination of flavors), and had some sourdough loaf that became the breadcrumbs. I’m considering making this with some roasted cauliflower…any suggestions? And I might have only had cheddar and mozzarella on hand, but this is hands down the best mac & cheese recipe. We add Hatch green chilis and it is delicious! I have really been enjoying your blog! Thanks for the recipe! but it would not, could not stop me…. My 7 year old son says he’d like to take a bath in this mac n cheese. Then you’ll be able to afford the Gruyère too! I am a little worried about burning the bottom since the pan is thin. Reheat in a saucepan with a little extra milk to keep it creamy and thin it up a little or bake it in a 350°F. Pretty easy too! I found that it needed a little more salt than called for– but I REALLY like salt. I made a doubled recipe for a friends memorial/shiva and it was hoovered in no time! Used sourdough instead of regular white bread. This recipe has been a HUGE success amongst all of my friends! Anyway, my dad is coming in town this week and is obsessed with Gouda cheese. ;). And I for one do not mind an “all-mac, all-the-time diet” for a few days when the mac is THIS good. I ended up refrigerating it for a couple of hours before baking. Love your site. I think I’ve found my standby mac-n-cheese recipe. Great idea! My only recommendation — I have found that the sauce really doesn’t come together when I add the cheese unless I leave the pan on the heat and raise it to medium high, letting the heat melt the cheese while whisking until fully incorporated, and then letting the sauce cool a bit before adding to the pasta. Re-heating did not work for me :( but great recipe if serving right away -I had too many other things to majestic so made that first. so I don’t know if I’ll be making this again. (1/4)/2 teaspoon freshly ground black pepper PREHEAT oven to 375°F. I misread the directions and poured all of the melted bread on the bread cubes. This is SO GOOD. I found the cubed “breadcrumbs” unappealing,crunchy, intefering with the smooth creamy aspect and the 1/4 teaspoon of cayenne pepper added too much of a kick. Thank you for another wonderful recipe! My current favorite easy mac-n-cheesey recipe is from Alton Brown: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18423,00.html. ours came out raw after 4 mins. Worth every calorie and I don’t say that too often. I have tried others and never found anything that comes close to this. a perfectly made mac and cheese using the wrong cheeses can range from bland to too strong and sharp depending solely on wat cheeses you use. Directions. This ensures that the cheese sauce is cool before you add the pasta (it will prevent the pasta from overcooking). This is delicious. I made this last night, and it was just as amazing as I thought it would be. thanks again, deb! Never doing that again. In your Instagrampost today you say this is the best 3 cheese Mac and cheese. I made this last night, halving the recipe. I’ve also skipped the bread part and sprinkled crushed ritz crackers on top (please don’t cringe Deb) for the kiddos, equally yummy. Deb — i was trying to cut down on dishes and labor a bit, and was thinking that maybe i could make the cheese sauce in a cast iron skillet, pour the macaroni into that, stir, and then place the skillet directly into the oven. I have yet to find the quintessential Mac n Cheese, but leave it to Martha Stewart (and your post) to come up with a good contender. From now on, this is my new mac and cheese recipe! I live alone so I quartered the recipe so that I wouldn’t be tempted to eat mac & cheese for a whole week. Parmesan works as well as the gruyere/romano if your kids like the taste. ;). Do the oven temp and time need to be changed? Totally cruel. the 5 year olds would hate mine hehee. In the meantime, add me to your contacts to ensure that you receive my Challenge emails . Uh…Ma…Gawd. I love you for your sabotaging ways Deb. I didn’t like the looks of it with the bread cubes. I halved the sauce recipe, cooked half a pound of pasta, looked at the two and thought, “no way is this enough pasta for this much sauce.” I ended up using almost the full pound of pasta with just half a batch of sauce. Maybe pack it into the casserole dish and then the next night put the bread crumbs on top and put it in the oven? I am so glad I tried this. I just put it back in the oven at 375 until it looked gooey enough. Hate going to the store for one thing these days. I have made this many times in the last year. This is seriously one of the best things I have ever eaten (and I’ve eaten alot!) No need to tweak it, it’s awesome just as it is. ;) First, we begin with my favorite (skinny) Kansas City BBQ Sauce. It was SUCH a hit. Singapore Street Noodles {PF Chang’s Copycat}. Then when it’s Go time I just stir the two together and add the bread crumbs (I cube and butter those ahead of time too) and bake it up! Used smoked gouda with panko in individual ramekins- huge dinner party success! I only did a half recipe, and nearly the entire thing got eaten with four people, despite the fact that there was a lot of other food on hand. I’m not exactly known for following recipes to the letter, and when I looked at the sauce, and saw how much noodles a 1/2 pound would be (halving the recipe) I laughed. I’m making this tomorrow for my sons 2nd birthday party, along with a salad and homemade cake. I made the mistake of making this recipe for my in-laws. I often use half the gruyere and half the suggested pecorino. Thanks! How a Mexican snack became an American staple. Gotta wait for a paycheck before I can buy that cheese, but it’s definitely on my list. This will be one of the easiest recipes you ever make! And I’m not a foodie! So I saw this comment, decided I needed to make mac and cheese again — woe is me ;) — and dagnabbit you are totally right (hence the successful blog). This looks amazing! To reheat, allow the frozen mac and cheese to thaw in the fridge overnight and then reheat in a saucepan or in the oven. While the dish turned out great, did it ( and maybe this is a silly question considering it is a cheese dish afterall) turn out TOO cheesy for anyone? The short: Incredible. Hi Deb! I always misread the ingredients and include both the pecorino romano AND the gruyere. Those fancy aged cheeses just don’t melt as smoothly, I learned the hard way when creating a mac-and-cheese recipe for a fancy cheese purveyor. I am going to be making this for a crowd on Saturday and was thinking of making 1.5x the recipe. It doesn’t hurt to have a second pair of hands available as well. The house smells delicious and I’m watching the timer on the stove tick down while I mop up the puddle of drool at my desk. also, I didn’t care for the breadcrumbs at all. becky — I don’t think it would turn to mush. I plan on making this again very soon. Love the blog! I just made this tonight for a lunch playdate I’m having tomorrow w/ a friend (she and her kids love mac n cheese). I assembled it the day before (sans cheese and breadcrumbs on top) and then topped it and baked it at their apartment. Note: There are three macaroni-and-cheese recipes on this site and this is not an accident. learn how to meal prep by subscribing to our newsletter! What do you suggest? Did we choose the wrong cheese or perhaps not cooked the flour long enough? This recipe and Ina Garten’s are my two favorite mac n’ cheese keepers. May I borrow a shot to show on my blog? This was the first time I had made this dish but I have to agree it was the best mac n’ cheese I’d ever had. 1/4 teaspoon freshly ground black pepper And now I have to tell my peeps about you. Just thought some others might want to know. Also, to those who were wondering, this freezes and reheats beautifully. Thank you! Swiss cheese, or Italian cheese? I’m wondering at what stage you freeze it: do you bake then freeze, or freeze then bake? I made a half recipe of this with whole wheat elbows and sauteed spinach for the toddler this week, so the numbers have been recently rechecked. Will be making this even more often now that I know it is an easy make ahead. My boyfriend and I made this last night and WOW – that’s some mac&cheese! My belly is so happy. anyway, it was a mix of cavatappi, casserole elbows, & ziti. Oops! BBQ baked chicken wings. Use it! Everything fit fine. I made this last night and it is truly delicious. I’ll turn fancy-cheese-purveyor-mode off next time I’m shopping for mac-and-cheese. The first time I overcooked the pasta (cooked it to al dente) and didn’t heat the milk (ended up with lumpy bechamel). The mac is swimming in a pool of runny sauce, looks nothing like your picture. I also recommend making the pasta last, as the recipe instructs. Have you tried it with any cheese besides the ones mentioned? I’ve made this for Thanksgiving years running now, and I always prep parts before hand. I’ve been eyeing this recipe for months and finally got around to making it this evening. Your email address will not be published. Thank you! I made this for a New Year’s Day open house buffet and it was the most popular dish on the table by far! I also add 1/4 tsp garlic powder to the cheese sauce mix. We had a baby. I have a bounty of farm share on my kitchen counter right now and need to use it. The white cheddar was bad enough. So good! I added 2 diced roasted poblanos, and a couple chopped chilies in adobo. It was amazing!!! :) The buttery bread crumbs are the perfect touch. OMG. I just made this and its really yum, but SUPER rich! I’m in heaven once again, and I’ve only licked the spoon. I halfed everything except the nutmeg and cayenne, and between me and my two girls – we wolfed it down. I’ll hit the gym for three hours straight but WILL shovel this into my mouth. Yum. I made only a third of the recipe and used only extra sharp cheddar and asiago (thats all I had). Made a big batch of this today (the full recipe), hoping to eat it with salad for lunches throughout this very busy and very cold week. 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 also wanted to try sprinkling the top with breadcrumbs and turkey bacon. This is my go-to Mac & Chez for special occasions (as the gruyere is a bit spendy for us). I have been making this recipe for about 7 years. Hi, tried this and loved it. What temp, and for how long? I’ll have to give this a try. Oh one more thing – I had to bake this about double the amount of time suggested even though I only used half the amount. You hit on the $1M issue. Sounds like mac and cheese weather to me! There were too many options so I turned to SK. But I think it’ll be worth it. Over a period of … Gruyere, fontina, and Monterey Jack cheese taste good together and melt well. We have this w/a nice ham and lovely green salad for Easter every year. Great recipe! Looks delicious! Glad to finally have tried the famous recipe! Kath from Virginia. This is my go to Mac and cheese. HELP!! I use cheese bread for the crouton topping for even more of a cheesy taste. This has been my go to for quite a while. And yes it makes a TON, even halving the recipe has us eating mac and cheese for 3 nights in a row (to hub’s happiness!). Everyone went back for seconds and then thirds! I don’t have any bread to make the crumb topping but wonder if some cornbread crumbs would work? But it also doesn’t help when your hubby is not a big fan, hopefully this will convert him! I made this recipe for our family beach vacation! I agree it looked like too much, but it was dizzyingly good! I am wondering if it was meant to have 2 pounds of macaroni, not 1. I bought Gruyere for the first time to make this but it was really expensive so would there be any penalty in just using good ol’ parmesan next time? =) and so did i! I will eliminate next time. This is an awesome recipe that yields excellent results, but it is really time consuming! In their refrigerated form, they’re like 2 blocks of cheese. . I say stick with the above-average blocks of Cabot cheddar or the like, which I have had good success with. We prefer Smitten’s other recipe that doesnt call for cooking the noodles first. I did replace the topping by Panko mixed with some of the cheeses set on the side and the 2 tbsp. Also, prior to mixing with pasta, I tasted (and tasted and tasted) the cheese sauce, and the subtle flavor of cayenne, nutmeg with the cheeses was *awesome. The search is over. Also, I used skim milk in the recipe, because you know, eating 2 pounds of cheese should be balanced with skim milk. I didn’t put bread crumbs on top as I am not typically a fan so just used cheese. 3 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces GET REAL. (which were all happily consumed by the crowd, with repeated compliments). I vouch for the deliciousness of this recipe. Nick (The Peanut Butter Boy) has already mentioned this as an aside, but I have to tweak you on this. The idea of the printer-friendly format is to have quick-printing, smaller document in the end. So another fatty food meal can’t make it any worse than it is. Can’t wait to make it. I also made the following adjustments: more cheese (32 oz), less milk (about 4 cups, didn’t measure), 1 whole stick of butter for roux (I misread), doubled all spices and seasonings. Do you have the fondue dip made or just cubes of cheese? I almost followed the recipe perfectly except I used 1 1/2 lbs of pasta; the pasta to cheese ratio was perfect in those proportions. i posted as much on IG the other day, but for posterity i wanted to say here that i made this a few weeks ago as a side to some steak tips & A Big Green Salad and it was wonderful. But I add slivered almonds on top for an extra crunch and mix in some diced tomatoes before baking for color/flavor/juiciness/makes-me-feel-slightly-healthy factors. I also have to say that your recipes always work. I added so much cheese I could barley lift the dish to put it in the oven! Each has its own purpose. Of course I started with m & c notebook. I have made in recent years…worth the time & cost, however I’ve never frozen it ahead of serving. Lo, I came here and saw the tiny bread pieces you have in your photos. I have been making this for our big family Christmas celebration for years and it is a crowd favorite. 1 cups (about 4 ounces) grated Gruyère or 1/2 cups (about 2.5 ounces) grated Pecorino Romano cheese Phew. I will always make it this way now!! Cheddar cheese is for the most part colored with ‘annato’ which does nothing for the flavor (at least nothing easily distinguishable – probably there are people who know the difference in a blind taste test, but I am not one of them (: ) This is the essential mac ‘n cheese recipe. This recipe made the best macaroni and cheese I’ve ever eaten. Next time I might try a different sub for the gruyere. You can also drizzle some water or milk overtop and microwave for 2-3 minutes, stirring halfway through. Would love to hear how you’ve done it! Not interested in going on an all-mac, all-the-time diet this week, but wishing to try the recipe at last, I halved it and guess what? Something green always erases the guilt of excess cheese! So did you use the Gruyere or Pec. Worked great. It turned out really good. It could be my imagination, but I felt like this resulted in the final product being less creamy than when I tasted it right after mixing the noodles and cheese.
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