By CoreyMB on March 01, 2010
Photo by Mikekey
Photo by Mikekey
"Perfect for a cold winter's night, this macaroni and cheese is a far cry from the supermarket variety. Rich and creamy with a slight kick, it is rounded off with the topping's crunch. I like to use a variety of cheeses in this. I have used bleu, gouda, gruyere, swiss, cheddar, smoked cheeses, gouda, and others, all with fabulous results. This recipe freezes wonderfully and is just as delicious when reheated in the microwave. 6 cups of cheese approximately equals 2 - 2.25 lbs. Feel free to substitute turkey bacon, or use butter (6 TBS) instead of bacon grease."
Serving Size: 1 (270 g)
Servings Per Recipe: 10
"My white sauce failed, which is totally my fault, so it wasn't creamy. I wasn't crazy about the topping. I'll try again when I figure out why I keep messing up the sauce."
"I'd put this recipe in my baking schedule to make for a couple of neighbors who enjoy mac & cheese, & they managed to get a generous half of it while the rest stayed right on our own table! Very, very good tasting pasta dish it is, too! Thoroughly enjoyed the combo of spices in this one & will be keeping this recipe on hand for future satisfying suppers! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]"
"This is definitely "adult" mac 'n cheese! Nice bite to it and great topping, with the bacon. I used cheddar, but think it would be good with smoked gouda. I cut the recipe in half and still have enough to freeze some. Don't let the long instruction list deter you from trying this. It really is easy to put together. Made for Spring 2011 PAC game."