Comments on: 68 Days of Gourmet: Macaroni and Cheese

By: Best Macaroni & Cheese you’ll ever have! « Sweet Eats and Tasty Treats!

Mon, 14 Jun 2010 00:32:38 +0000

[...] http://bakinandeggs.com/2009/11/19/68-days-of-gourmet-macaroni-and-cheese/ [...]

By: 68 Days of Gourmet: French 75 Cocktail « bakin’ and eggs

68 Days of Gourmet: French 75 Cocktail « bakin’ and eggs — Wed, 26 May 2010 02:07:23 +0000

[...] Macaroni and Cheese Chili Lime Tilapia Three Ingredient Pot Roast Bourbon Pumpkin Cheesecake Island Pork Tenderloin Chocolate Cream Pie Thai Beef Noodle Soup Spiced Chicken Overnight Baked French Toast Black Bean and Quinoa Salad [...]

By: 2009 in Review « bakin’ and eggs

2009 in Review « bakin’ and eggs — Thu, 31 Dec 2009 15:00:15 +0000

[...] Macaroni and Cheese I made this macaroni and cheese for 68 Days of Gourmet and it is now my favorite mac and cheese recipe. After all my gushing, I had lots of friends and family members make this for Thanksgiving and Christmas. It’s a must try! [...]

By: Janis

Janis — Sun, 20 Dec 2009 21:00:50 +0000

I made this last night when we were snowed in and it was awesome! I didn’t have any cream, so I just used all whole milk. Our daughter wasn’t into the topping, but we thought this mac and cheese was amazing!

By: Stephanie

Stephanie — Sat, 05 Dec 2009 19:02:46 +0000

OK good! I’ll try it out. What type of cheese did you use? As in – was it higher quality cheese or just a common brand?
Thanks!

By: bakinandeggs

bakinandeggs — Wed, 02 Dec 2009 03:37:36 +0000

Stephanie – I have not had any problems with this recipe being grainy, I know what you’re talking about though. I think it has to do with the extra pasta water you add in before baking. It’s definitely creamy.

By: Stephanie

Stephanie — Tue, 01 Dec 2009 23:26:04 +0000

I have made homemade mac and cheese three times and each time the sauce felt sort of grainy. Does that happen at all with this recipe? I am definitely going to try this recipe next time!

By: becca

becca — Fri, 27 Nov 2009 23:24:54 +0000

Just made this for the iron bowl. Delicious! I think we’ll make it for SEC next weekend too. Thanks for sharing.

By: 68 Days of Gourmet: Chicken Fricassee « bakin’ and eggs

68 Days of Gourmet: Chicken Fricassee « bakin’ and eggs — Wed, 25 Nov 2009 03:41:22 +0000

[...] mushrooms from the Filet Mignon with Mushroom Sauce and a lot of heavy cream from the best ever Macaroni and Cheese, I decided to try out the Chicken Fricassee recipe in The Gourmet Cookbook. We really love creamy [...]

By: tia

tia — Tue, 24 Nov 2009 05:37:42 +0000

looks so good – but sound like it makes a LOT!