33 Comments

  1. this is my “bring one food with you on a desert island”… at least, my savory choice. i am a die-hard mac n’ cheese addict, and this is making me want to throw any self-restraint out the window. oh resolutions…

  2. killer blog post to read on a cold winter’s night while still at the office at 9pm and not having had dinner. On my way home now, could you send a batch to meet me at my place in Toronto in about 25 minutes?

  3. Jane, the cornmeal mac and cheese sounds amazing!! Margot I will have the mac and cheese over in 20!!:)

    Thanks everyone, and if you do make any of the recipes from the series, please let us know how they turn out!!

  4. Can I ask if the cheese is runny?
    I made my first homemade mac and cheese this week (not this recipe) and i was disappointed by how ‘un-runny’ it was. It was more like a pasta bake.

    Am i making sense? Can someone help?

    I’m not American, though my husband is, so I kind of want to get this right.

  5. Hi Brigitta –

    I intentionally make my mac and cheese a little saucier than most baked mac and cheese recipes for that very reason. I love a saucy mac and cheese. I think this recipe is a good combination of “runny” and the texture of a baked mac and cheese. But if you like it really saucy, I would suggest not baking it and just serving it after you mix the pasta in.

    If you make it, please let me know how it turns out!

    Good luck!

  6. It was so dreary and dark yesterday and I couldn’t get this photo out of my head. Made it last night with some Rogue Smokey Blue that I had leftover from Christmas in place of the Stilton. So rich and sweet and delish with the carmelized onions. This is a totally decadent mac and cheese and would really wow a dinner party. Wish I had those cute ramekins for it (for aesthetics and also portion control!).

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