"This easy-to-make old-school macaroni and cheese has a perfectly crispy crust." — Chef John
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1 (16 ounce) package
shredded sharp Cheddar cheese, divided
panko bread crumbs
I made this for the boys before I went to work last night. I did not try this myself but based on the message I got at my break--they absolutely loved it. To be honest, there were no leftovers for me! They thought the crust was the best part. Note to self: double the crust ingredients next time.
Tried this recipe because I was starting to think my tried and true mac&cheese was a little bland. I was skeptical of the thyme so only filled the 1/4 tsp about 2/3 full. Followed everything else to a T. The thyme flavor was so overpowering, the dish was inedible.
Oh boy! I finally found the best macaroni and cheese I have ever had. I followed the recipe exactly, except I used only 12 oz. of macaroni, to make it more cheesy. It was a perfect ratio. I used 2% milk, and it worked great - creamy and satisfying. I don't know which I liked better, the crust or the filling, they were both delicious. You have to try this recipe! Thanks, Chef John!
Lordy, all anyone wanted was the crust. New rule, take what's UNDER the crust, too. This was the closest to my mom's, and all kidding aside, a terrific success.
The best mac and cheese I have made in a long time. My family all stated the same. I followed the recipe with the exception of a couple of changes. After reading the reviews, I cut the pasta by a couple of oz and that worked out perfectly. I used fresh thyme, backed the ceyenne down to 1/8 teaspoon (my dad can't have spicey), and was out of dijon so I used about a 1/2 teaspoon of dry mustard. We loved that it was baked but still creamy! Definitely reminds everyone of grandma's mac and cheese. I will use this recipe from this point. Thanks for sharing!
Very good. I am thinking that the people who commented that they were overpowered by the taste of thyme must have used ground thyme instead of dried thyme leaves. 1/4 tsp. of dried thyme leaves is not enough to overpower anything.
Delicious! Very easy and kid-friendly. Use a little less pasta if you like your mac and cheese very saucy -- this wasn't overly saucy, but had great flavor. It's easy to make changes according to your likes.
I've tried a few mac and cheese recipes on this site and this is by far my favorite. It was easy to make. I read the reviews first, and learned that if I want a creamier mac and cheese to reduce the noodles, so I used 12oz instead of 16oz, which I think worked out perfectly. That's the only change I made. It had a nice combo of flavors, none being overpowering. I was slightly nervous that the cayenne pepper would be a little too spicy for my mom who hates anything spicy, but I didn't tell her that any pepper was in there and she didn't complain. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Macaroni and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 290
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