Reviewer:

Reviewed: Apr. 5, 2012

Great recipe!! I made it almost exactly as it's written- only very small changes- used macaroni instead of penne and yellow instead of white cheddar. I thought it was excellent and have been eating leftovers for lunches. My husband wasn't real crazy about the thyme, but that's a personal flavor issue. He said other than that, it was delicious! We both really liked the bacon and I believe including the bacon drippings in the sauce made the whole meal meld together well-- the bacon flavor really added something to traditional mac and cheese! It did take me about an hour, even before baking, but it tasted great in the end. Thanks for the great recipe!

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Reviewer:

colleen

Reviewed: Oct. 16, 2011

This is a definite keeper! Although I served this as a side dish with chicken, it would easily stand alone as a main course. I halved the recipe and baked in an 8x8 casserole dish.

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Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Aug. 30, 2011

Had bacon to use and found this recipe. I chose this over the other bacon mac recipes because the onions are fried in the bacon fat, which makes sense to me, especially if you want to add more bacon flavor aside from the crumbled bacon itself. Came out rather good! I think it might also be good with smoked cheese and sun-dried tomatoes.

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Reviewer:

*~Lissa~*

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Mar. 16, 2011

I changed it by adding 2 grilled chicken breasts as well. My husband says it wasn't cheesy enough for him. I think it needed more flavor-maybe some garlic and rosemary would have been good. A good start though:)

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