Comments on: martha’s macaroni-and-cheese

By: marilu

marilu — Wed, 03 Mar 2010 20:59:06 +0000

i added half a cup of finely chopped onions to step 3 (stirring in with milk). by the time it had cooked down with the milk and had been baked, it was almost indiscernible whether there was anything else other than cheese in the mac n cheese. adding it in helped to add a little bit of flavor to the whole dish without getting any bites of onion. fresh bits of chives and parsley on top are also great :). i love chives in anything creamy. this was a great recipe. thanks!

By: Ingrid

Ingrid — Wed, 03 Mar 2010 01:12:13 +0000

The Very Best MAC & Cheese Ever! Didn’t halve the recipe so shared it with daughter and family – they’re very happy tonight! While I’m at it, thanks, too for the links to other food bloggers – while few can compare to SK, it so fun to hop around the sites and see how others do their thing! You blog is terrific and that baby boy is just something else…. :)

By: Laura

Laura — Sun, 14 Feb 2010 18:04:38 +0000

This is my all time favorite mac and cheese recipe. I have made other recipes and nothing compares. It does make a ton but with it being this good thats not really a bad thing:)

By: Adele

Adele — Mon, 08 Feb 2010 19:20:57 +0000

I just made this tonight, because of your photograph and not my love for mac and cheese. My memories of mac and cheese are of blandness, or livened up with baconand tomato, but just nothing special. I’d never made it for myself.
This was a new and welcome experience. I halfed everything except the nutmeg and cayenne, and between me and my two girls – we wolfed it down. There is one small portion left for my lunch tomorrow (and I’m holding myself back from eating it now!!.)
It was creamy and it had a kick – I loved the texture of the crisp croutons on top with it.
Worth the time it took to make – very happy bellies over here :-)

By: Anna

Anna — Mon, 01 Feb 2010 02:50:00 +0000

Okay then. Just made this and it was insanely good. Yes there are a few steps involved, but it is so so worth it. The creaminess is just wow! I used Gruyere and sharp cheddar (perfect combination of flavors), and had some sourdough loaf that became the breadcrumbs. My belly is so happy. The thing looked so beautiful coming out of the oven, I said to the dish of bubbling goodness ‘mmm, you’re pretty…’.

By: Jennifer C - Seattle

Jennifer C - Seattle — Mon, 01 Feb 2010 00:26:42 +0000

OMG! In disbelief I thought no way is this the best. So I went out to the store and bought ingredients but I used Romano instead of Gruyere since that was $12 per lb. The white cheddar was bad enough. Oh and I added a 1/4 teaspoon of smoked paprika to the mix. I rarely in my lifetime have followed a recipe. This is probably 1 of ten times (being 43 yrs old) I have cooked alot in my day. Really since I was 11 I cooked dinners for my family. This is truly the best mac n cheese I have ever tasted to date. It is worth the time and money spent. It cost me $21 for all the stuff, and I used sour dough bread instead of regular for a twist. I thopught it might be spicy b/c of the Cayene but absolutely not, it hits the back of your tongue and no burn! Smooth, creamy, and oh so good! Worth your time ;o)

By: Kim

Kim — Sun, 31 Jan 2010 05:35:21 +0000

This is my new go-to mac and cheese. I’ve tried several and this has been my favorite thus far. I made it for a potluck and it was a huge hit, gone in five minutes. Thanks for the recipe!

By: Stephanie and Mckenzie

Stephanie and Mckenzie — Sun, 24 Jan 2010 03:03:29 +0000

i made fresh macaroni with the kitchen aid pasta press and used it in this recipe. tasty tasty. I wish we had found older cheddar, we still had the sharp cheddar but older white cheddar would have been better. otherwise it was creamy and delicious!

By: Rebekah

Rebekah — Fri, 22 Jan 2010 00:18:04 +0000

Wow, excellent. I am so glad I tried this. Used a combination of pepper jack and cheddar, subbed oregano for nutmeg, and used cream in place of some of the milk. My skinny husband needs the calories ;) Since there are only two of us I halved the recipe, adding 2 cans of tuna and 8 oz. frozen peas. I found that it needed a little more salt than called for– but I REALLY like salt. The texture was awesome. I liked the kick of the cayenne. We’re reheating the leftovers tomorrow for lunch, and I’m sure it will work great. Thank you!

By: Bethany

Bethany — Tue, 12 Jan 2010 22:16:02 +0000

Best macaroni and cheese. In the world. Hands down. I have made this many times in the last year. Rave reviews every time!