24 Reviews of Alton Brown's Baked Macaroni and Cheese

From: Christy5

On Aug 24, 2006

YUMMDILLYLICIOUS! Was about to make broccoli cheese casserole for a church supper and caught the episode that featured this recipe and changed my mind. Everyone loved this. I made it the night before up 'til the baking part. I just added about 20 minutes bake time as I got ready for church. The only thing different I would do is perhaps add about 1 tsp. extra mustard and perhaps use x-tra sharp cheese. But truly that is a personal taste change. DH and everyone that tried it at church loved it.

From: Marie Nixon

On Jan 6, 2005

This is a fabulous macaroni and cheese recipe. I followed the recipe exactly. You will dirty alot of dishes and utensils but you'll forget about all of that when you taste the end result. Excellent instructions.

From: Skyway Tart

On Jan 10, 2005

Made this yesterday, as I was under the weather and craving "comfort" food. The sauce was nice and creamy when I combined it with the macaroni; however after baking it was a bit "curdly". I think the cheese must have released some of it's oils and so there was some accumulation of that on top of the casserole. Overall it was very tasty, but next time I would just combine the sauce with the noodles and skip the baking step!

From: 2Bleu (Bird&Buddha)

On Jun 5, 2008

Made as directed but omitted the bay leaf and used seasoned bread crumbs. We never had mac & cheese with onions. 1 person said it was great with them, the other 3 said if made again, leave them out. This got an average of 4.5 stars, so we upped it to 5 stars. We love Alton, Thanks for posting.

From: deepfreeze

On Oct 24, 2008

This beats my usual mac & cheese recipe by far! Alton Brown recipes never fail to disappoint at our house. I made a few small changes by using 1 lb of pasta & regular bread crumbs instead of panko. The seasoning makes this recipe. A definite make again!

From: mandabears

On Jan 22, 2005

Isn't this delicious?? Ms. Picky made it for dinner tonight in the middle of our blizzard in PA. It is definitely worth the effort!! Many steps but really easy to do a step at a time. A new family tradition.

From: Bizzy-Bee

On Aug 18, 2005

This is my all-time favorite mac-n-cheese recipe. A very subtle, delicious blend of flavors. Geat for cheese loving grown-ups! Panko bread crumbs are easy to find in the Asian food section of most any supermarket.

From: Chef #227537

On Jul 6, 2005

I have been using this recipe for a while now. I've spiced it up by adding a tub of extra firm tofu (I'm an ex-vegitarian), and I like to add in at least two different types of cheese to spice things up. Try adding a half cup of munster and a half cup of havarti. The extra cheese is needed with the tofu and it ends up needing two casserole dishes to bake, but I never heard any one complain about having more of this stuff lying around.

From: Chef #632755

On Oct 31, 2007

I've made this so many times. It is perfect.

From: Crazycook in PA

On Mar 23, 2008

I love macaroni and cheese that calls for eggs. It makes it so light and custardy. I omitted the onions and the bay leaf. I used Ritz crackers for the top and used half and half along with whole milk and added some colby cheese along with the sharp cheddar. It calls for only 3 TB of flour with 3 cups of liquid which I thought would not be enough flour because it was awlfully runny but after it baked in the oven for 30 minutes it came out perfect. This is a keeper!