Reviewed: Nov. 19, 2008

I thought this recipe was deliciuous! My family loved it! The only thing I would do differently the next time I make it is double the bacon and bread crumbs. That sweet crunchy topping was wonderul and I wanted more!

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77 users found this review helpful

Reviewer:

Holly

Reviewed: Nov. 8, 2009

VERY rich, filling and decadent. it is delicious, but i would tweak it in the following ways. use a whole package of bacon - 4 slices is not even close to being enough. definitely double the rest of the topping mixture, but mix it in all together with the pasta before baking. also, 8 cups total of cheese is a little much - i used about 6, and even that was a lot. i would probably go with 4-5 cups next time, any cheeses of your choice is fine but the asiago has a great flavor and paired surprising well with the bacon. i also added chopped broccoli and shiitake mushrooms to the pasta mixture, which was delicious. i used buttermilk instead of regular milk because it was in my fridge and i had to use it up, and that worked fine too, but probably definitely added to the richness of this dish. next time i will also sprinkle a layer of panko and parsley on the top of the pasta before baking for some added crunch and color.

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64 users found this review helpful

Reviewer:

patchberrie

Reviewed: Nov. 17, 2010

Well, I debated a long time on how many stars to give this recipe. If I could have given 3 1/2 I would have. Let it be known that I made this recipe to the letter. The recipe takes MUCH longer to prepare than the said prep+cook time. I also believe there are too many ingredients. Most of the best cuisine is created with few ingredients - just travel to Italy or Spain and it is apparent. Some of these could have been modified or left out (maybe bumping up the quantity of more important ingredients). I won't be making this again; a little too rich and way too time consuming for a side dish. Don't let that deter you, though, because Im glad I made it and if you love all things mac-n-cheese, go for it. That being said, the outcome is good. Very gourmet tasting, and has beautiful aesthetic appeal.

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43 users found this review helpful

Reviewer:

Le12ahw

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Havre De Grace, Maryland, USA

Reviewed: Nov. 25, 2009

This was THE BEST macaroni and cheese I've ever tasted! I cut back on the fat by draining and discarding the bacon grease, and using non-fat cream cheese and non-fat sour cream elsewhere in the recipe. When adding butter to the cooked pasta, I only used 2 tablespoons, instead of 4. In place of the milk, I used non-fat canned milk for a nice, creamy taste and texture. I've tried this with both medium and sharp cheddar cheese. I think the medium is best because it doesn't overpower the wonderful flavor of the asiago cheese. For the bacon, I put it into the freezer just long enough to firm it up then thinly sliced it before frying. Like many reviewers, I doubled the topping. Because the recipe takes awhile to make, I usually double the recipe, baking it in 2 9x13 inch pans plus an 8x8 inch pan. I chill it after baking, cut it into serving sized squares and pop it into individual freezer bags for a quick and easy treat. Pepper Bacon is wonderful in this recipe. My family loves this recipe. I'll be making it again and again. Thanks to the submitter!

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30 users found this review helpful

Reviewer:

MANDT2

Cooking Level: Expert

Reviewed: Nov. 22, 2008

Excellent mac and cheese. This was very filling. Like the other posting, I would double the bread crumb mixture.

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22 users found this review helpful

Reviewer:

Karol

Reviewed: Nov. 19, 2008

This was amazing! I LOVED the cheeses used!!! My hubby and daughter gobbled this up for dinner and we have left overs for lunch tomorrow! It took me an hour to prep, but I had to grate the cheeses myself and I doubled the recipe. Yummy!! Thanks for this recipe!

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21 users found this review helpful

Reviewer:

belove27

Reviewed: Aug. 11, 2009

This was a good recipe. I had to change a few things just out of necessity. I used cheddar cheese and what I had left of some Parmesan. I really like the topping of this but the prep time does seem long but worth it. Read the entire recipe over and then prep. I also doubled the amount of topping as suggested by other reviewers and I definitely recommend that. Thanks very much for this recipe.

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13 users found this review helpful

Reviewer:

pais

Cooking Level: Beginning

Reviewed: Feb. 17, 2010

Oh my oh my oh my - this recipe takes a loooong time to prepare, but it's deliciously worth it. If you have problems getting the delicious bacon stuffs off the pan, deglaze the pan with a little white or red wine and it will cook nicely into the onions.

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12 users found this review helpful

Reviewer:

Jex

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Alexandria, Virginia, USA

Reviewed: Sep. 22, 2010

WOW! Only 3 stars because...This recipe took 2 hours to prepare BEFORE putting it into the oven. (11:38am in the pan at 1:40pm) It also seems to dirty lots of dishes! BUT.. it is SUPER YUMMY!!! Will make again when I have more time and energy for all those dishes! I'm pooped! :O)

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Reviewer:

TRELLA72

Reviewed: Dec. 10, 2008

This is a terrific recipe. I added carrots and bell pepper to the caramelized onions for a little color and diversity. I am thinking about adding broccoli or celery along with the other vegetables in the future. This recipe is a keeper!

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8 users found this review helpful