There are a lot of food blogs that have pretty pictures of food, but most of the time I wouldn’t eat what that make. You have consistently good food on your blog. you’ve inspired me to want to cook like this all the time.
wow… i made this two nights ago (just for myself) and pretty much don’t want to stop eating it. i don’t understand why it’s so much creamier than other recipes i’ve tried, because the method is very similar… i think it must be that little bit of cream cheese… it makes it SO soft and amazing! love love love it. thanks for sharing!
I’ve had this bookmarked for a while and I finally made this for a picnic over the weekend. It was a mega hit! I used honey panko, but didn’t cook it on the stove long enough (I thought it was going to brown more in the oven, but it didn’t). Mine didn’t look as beautiful as yours, but still tasted amazing. Thanks for sharing this recipe!
I made this recipe for the first time last week for my extended family on vacation. It was the most popular dish all week and many family members smelled the sauce cooking and were eating the mac & cheese before the dish even went into the oven. I doubled the recipe and we had a small amount leftover, which I caught my Aunt finishing up cold the next morning for breakfast. I ended up sharing the recipe with everyone there… Excellent recipe!!!
I came across your website about a month ago. LOVE, love, love it! I’ve read practically everything so far, and I finally made the Mac&Cheese last night. This was my first go at your recipes, and what a hit it was! Didn’t have any “white” pasta or Penne…(I thought I had Penne in the house, but no such luck.) So I made this with whole wheat fusilli. It turned out better than Delish! Unfortunately, one of my 2 sons detests cheese–can you imagine?! I’m with Tini on that one!–but 3/4 of us devoured it. Next time, I’m going to splurge and make this with Gruyere instead of the extra-old cheddar. YUM!
I think your photos of the food are the best. I know some readers have called it “food porn.” I think you are a true photographic artist. Please don’t change a thing about your blog. I may be a “new fan,” but I’m just as hooked. Thanks!
was absolutely delicious!
didn’t have whole milk so a substitution of heavy whipping cream and buttermilk was used instead. this is probably unhealthier (heavy cream) but the overall recipe is great! way better than any restaurant baked mac ‘n cheese i’ve had.
thank you, Tim!
finally got a chance to make this tonight, after waiting for 3 months to get everyone out of the house for much needed “practice cooking”. it’s in the oven right now although i’ve been taste testing throughout the cooking process. can’t wait for the top chessines to crust a bit.
ETA: mkay, just had some, and…OMG! amazing recipe :)
I was too impatient to wait for an answer, so I tried making just the cheese sauce the night before. The next night, it was a bit solidified and had to be reheated in a saucepan with a little milk. Then I made the rest of the recipe. I don’t have anything to compare the final product to, but there were some major compliments from friends at dinner.
Made this last night at 10 pm, simply could not wait!!
It was Deeeeelish!!! :) Hopefully it will be good the next day as leftovers…I imagine it will..
I am new to this site and enjoying it very much so far, lots of interesting recipes that I cannot wait to try out :)
This is truly the best macaroni and cheese recipe. Make sure the cheddar is sharp as a knife! Tim, my dad, also Tim, loves this blog so much. He raves to me about every recipe he makes and he’s made a lot of them. We had this mac n’ cheese on xmas eve with all of your suggested trimmings and it was so lovely and comforting.
ps-isn’t it amazing that all of the people that comment on your posts have made your recipes? Think of us all collectively enjoying the same dish! All of them probably come out a little bit differently. I just like to imagine everyone’s interpretation of the dish on the same long feast table.
Hi Gretta! Thanks so much for writing and I am glad you (and your dad) are enjoying the recipes. I think it is time that your dad takes the nest step and starts leaving comments. ; ) (Yes, I’m talking to you, Tim) It is amazing that we are all cooking the same recipes! I get a real thrill when friends cook something from the site and I can see their interpretations.
Imagine — I’m 54 years old and just learning how to cook. I made this mac and cheese and shared with my ex-HomeEc teacher sister and she went gaga. It’s an elegant and delicious take on a comfort food from my childhood. I’m thinking that it would be a great dish to serve my extended family when I host them at my cabin in the woods in northern Wisconsin when they come for a weekend visit in the spring. Traditional enough to make everyone feel comfy but full of such wonderful flavors that I’m sure everyone will be asking for the recipe. Tks!!
Hi Gaelyn, You just need to replace the bacon fat with 3 tablespoons of butter. It tastes great without the bacon too! When I am making it for vegetarian friends I also add some smoked salt to give it a little of the bacon flavor, but absolutely not necessary. Enjoy!
Thanks Tim! I made this tonight for dinner and it was amazing. If there are any other vegetarians out there who are interested in making this, i highly recommend getting a good smoked cheddar and replacing a small amount of the sharp cheddar that the recipe calls for. It tastes just like bacon! Also, for a slightly less guilty version, I sauted the onions/garlic in a garlic olive oil instead of butter, used reduced fat milk instead of whole, and used a fat free cream cheese and it tasted just as rich and heavenly! Very very yummy.
I am setting my mac and cheese recipe aside to give this one a shot for our Labor Day BBQ tomorrow. I have never used cream cheese in my m&c, but can just imagine how amazing it will be! I will report back later!
So I am back with a review of this recipe 2 1/2 months later. This mac and cheese was a HUGE hit at my party. I doubled the recipe and baked it in one of the big tin turkey containers. It went fast and a lot of people were asking if there was anymore hidden somewhere….it was THAT GOOD! My friend Javier also told me that he does not like mac and cheese, but this changed his mind.
We tried this recipe last night and it was a hit! By far THE most amazing mac n’ cheese recipe I have ever tried- hands down! I have now been trying to convince all my friends that this is THE IT Mac n’ cheese by sending them to your blog.
Thank you so much!
Found your recipe on DailyCandy and I just made it last night for a potluck and it turned out amazing! Really delicious – the perfect balance of different flavors, and it was so pretty coming out of the oven. I will definitely keep making this – I just can’t go back to regular mac ‘n cheese now!
I make this quite frequently and just realized I haven’t left a comment yet! It’s so good – I’ve made it quite a few ways too and it’s never turned out anything short of perfect. Today, I used pancetta in place of the bacon, left out the onions (didn’t have any on hand) and used fat-free half & half in place of the milk – still perfect! This is truly my go-to mac and cheese recipe and it never fails to impress. Bravo, Tim! It’s so good and that’s from a true mac and cheese connoisseur! Haha, again, thanks for the more-than-fabulous recipe.
I’ve made this a bunch of times and it’s always great but tonite I omitted the bacon and just added about a teaspoon of smoked paprika and it tastes almost the same. And definitely as delicious! For those times you want this to be a little “lighter”…
It’s a cold night in Newcastle and I left work on time for the first time in a month! I poured a glass of red and made this dish… but I also added peas (‘cos I adore them) and some chevrette I had in the fridge. And sourdough breadcrumbs. And it was delicious!
Thank you! I am loving your site (Kristin put me onto you when I visited Chicago recently… I followed a few of your restaurant recommendations and I also happened upon The Purple Pig and we thought it was outrageously good!)
Even though you posted this recipe a couple years ago, it’s no surprise you’re still getting rave comments! And here’s another one:
We made this last night, subbing 1/3 of the pasta for cauliflower, and it was amazing! My husband was only moderately excited about this recipe until I told him it was from the same blog as the *corn pesto* (!) and then he couldn’t wait. Boy, we weren’t disappointed. We made it with bacon but I try to eat vegetarian most of the time, so when we make this again, we’ll be using your tip of smoked salt. Thanks for another fabulous recipe!
I am a TERRIBLE cook…but this dish is foolproof and absolutely fabulous!! I lost the blog site and had to scoure the web to find it again. Thank goodness! You’ve satisfied our craving, thanks a million!
I have to tell you, I think my search for macaroni and cheese recipes ends here. This dish manages comfort, balance, and sophistication; brilliant. I particularly love the combination of the three cheeses (Mascarpone, yes!), red pepper’s whisper of heat, and the airy crunch of panko. Delicious. Of course, lardons hurt nothing.
Made this yesterday and it was a big hit with my family. I did omit the red pepper flakes since we aren’t fans of spicy food and I used Gruyere cheese (my favorite). It. Was. Delicious! Thanks for a great recipe. Took a bit of time and effort to put together but it was totally worth it.
I bookmarked this recipe ages ago and finally made it as part of a New Year’s Eve dinner with my family.
This was the best mac & cheese I’ve ever made. Ever. I LOVE mac & cheese, but for some reason I just never hit on The One recipe for mac & cheese that I knew would deliver flavor that was creamy, exciting, and classic but memorable.
I was worried that the bacon would overwhelm the flavor, but it heightened the richness of the cheese. (DON’T SKIP THE BACON.) Mixing the parmesan into the actual sauce was a great idea. Parsley made the whole thing attractive and fresh-looking. I used 2 oz of cream cheese instead of 4 oz of mascarpone, but next time I’m going to go all-out.
They say that using white cheddar doesn’t really affect the flavor, but I love an elegant white mac & cheese, and that’s what I made. Perfect with the penne.
Thank you, thank you, thank you for this recipe! I’m going to make it over and over.
I’ve been making this for about 4 years now!! It is my one + only! I make this recipe to the tee for my family and friends and coworkers every year. At home I usually make it for thanksgiving and Christmas. It has become known as Gigi’s famous mac + cheese. I love your entire blog and every recipe I’ve tried I’ve loved. Thank you!! :) much love