Comments on: easiest baked mac-and-cheese http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Leah http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1884698 Leah Mon, 21 May 2012 01:00:36 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1884698 Sorry to hear that Allison, I have made this at least 10 times and it's been delicious each time. Did u use full fat? Sorry to hear that Allison, I have made this at least 10 times and it’s been delicious each time.
Did u use full fat?

]]> By: Allison http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1870869 Allison Wed, 16 May 2012 21:47:43 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1870869 Made this tonight, followed recipe to a T. Was terrible, hard to choke down. Disappointed and a waste of $$$ for all the cheese required. Sadly, the hunt is still on for a decent edible mac n cheese. Made this tonight, followed recipe to a T. Was terrible, hard to choke down. Disappointed and a waste of $$$ for all the cheese required. Sadly, the hunt is still on for a decent edible mac n cheese.

]]> By: Veronica http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1787669 Veronica Wed, 18 Apr 2012 01:53:33 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1787669 Ms. Deb! Can I just half the recipes if I'm making it for only two people? Ms. Deb!

Can I just half the recipes if I’m making it for only two people?

]]> By: Heide http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1774501 Heide Fri, 13 Apr 2012 03:49:48 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1774501 Made this tonight, and it turned out great! I added a head of broccoli (to the blender step) just to make me feel less guilty, still tasted amazing! As some others mentioned, mine was a bit curdle-y , but didn't seem to impact the taste Made this tonight, and it turned out great! I added a head of broccoli (to the blender step) just to make me feel less guilty, still tasted amazing! As some others mentioned, mine was a bit curdle-y , but didn’t seem to impact the taste

]]> By: Goojah Mama http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1727453 Goojah Mama Mon, 26 Mar 2012 23:56:32 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1727453 I have made this yummy Mac & Cheese once a week for the past four weeks since I discovered your recipe. Love the simplicity. I too had a bit of a grainy texture the first time I made it then realized that it will be creamy the more you "gently stir" after the first 30 minutes of baking. It has made it to my "favorites list". Love your blog! Many thanks. I have made this yummy Mac & Cheese once a week for the past four weeks since I discovered your recipe. Love the simplicity. I too had a bit of a grainy texture the first time I made it then realized that it will be creamy the more you “gently stir” after the first 30 minutes of baking. It has made it to my “favorites list”. Love your blog! Many thanks.

]]> By: Katherine http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1709957 Katherine Tue, 20 Mar 2012 17:47:11 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1709957 Ha! We eat homemade mac'n cheese (The Joy of Cooking) and huge salads all the time! One of our favorite combos! Ha! We eat homemade mac’n cheese (The Joy of Cooking) and huge salads all the time! One of our favorite combos!

]]> By: Eliza http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1631265 Eliza Wed, 22 Feb 2012 18:38:26 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1631265 I just made a triple batch (that's a LOT of cheese). It's a favorite in our house and will come in handy in a few weeks (I'm freezing some) when my husband guts the kitchen (gah!). Thank you! I just made a triple batch (that’s a LOT of cheese). It’s a favorite in our house and will come in handy in a few weeks (I’m freezing some) when my husband guts the kitchen (gah!). Thank you!

]]> By: Megan http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1623046 Megan Sun, 19 Feb 2012 23:29:11 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1623046 I made this and froze it (to eat in a few weeks when our baby arrives and I'm too crazed to make even something as simple as this recipe)... At what temp and for how long should I bake it when we take it out of the freezer? I made this and froze it (to eat in a few weeks when our baby arrives and I’m too crazed to make even something as simple as this recipe)… At what temp and for how long should I bake it when we take it out of the freezer?

]]> By: carmen http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1371388 carmen Thu, 29 Dec 2011 03:14:30 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1371388 @Michelle (143)- If you are still checking this, I used your "lazy girl" recipe and it was the ultimate success! I am keeping it for all future mac and cheese uses, especially on a cold night with a good movie or tv show. THANKS! @Michelle (143)- If you are still checking this, I used your “lazy girl” recipe and it was the ultimate success! I am keeping it for all future mac and cheese uses, especially on a cold night with a good movie or tv show. THANKS!

]]> By: deb http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/#comment-1324835 deb Tue, 20 Dec 2011 03:34:04 +0000 http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted#comment-1324835 Hi Carli -- So, the Martha one will reheat better because it has a bechamel (white sauce) to suspend the cheese and this is mostly melted cheese and milk, no sauce. No mac-and-cheese reheats perfectly, btw, they all have a little oiliness from cheese that's melted being melted a second time. But the white sauce/bechamel ones do so slightly better. That said, you can also make the whole thing the day before and just bake it the day of and it will be bubbly fresh. The Martha one is a little looser, but could be made more so by holding back some noodles, making more sauce or even playing around with dialing the flour back in the sauce a little, making it less thick. You also could punch up the cheese -- using all cheddar for the gruyere and increasing the salt. Hope that helps. Hi Carli — So, the Martha one will reheat better because it has a bechamel (white sauce) to suspend the cheese and this is mostly melted cheese and milk, no sauce. No mac-and-cheese reheats perfectly, btw, they all have a little oiliness from cheese that’s melted being melted a second time. But the white sauce/bechamel ones do so slightly better. That said, you can also make the whole thing the day before and just bake it the day of and it will be bubbly fresh. The Martha one is a little looser, but could be made more so by holding back some noodles, making more sauce or even playing around with dialing the flour back in the sauce a little, making it less thick. You also could punch up the cheese — using all cheddar for the gruyere and increasing the salt. Hope that helps.

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