Comments on: Baked Mac and Cheese Recipe

By: Lauri Petz

Lauri Petz — Tue, 28 Jul 2026 20:37:57 +0000

It is so good and so easy. I really like that it is made and baked in the same dish

By: w

Tue, 02 Jun 2026 20:08:53 +0000

this was amazing

By: Amy

Amy — Fri, 01 May 2026 19:15:32 +0000

Soooooo good! Made this for a family get-together. I doubled the recipe; Nothing was left. Definitely keeping this one!!!

By: Adallie

Adallie — Wed, 08 Apr 2026 12:49:59 +0000

Everyone raved about it!

By: Kathy

Kathy — Sat, 10 Jan 2026 00:27:15 +0000

In reply to Morgan Ravare. I made enough Mac and cheese for two nights. My husband was upset there was no more. He asked me when I would be making it again. This was a first.

By: Morgan Ravare

Morgan Ravare — Mon, 29 Dec 2025 00:02:16 +0000

So creamy with the perfect amount of crunch on top. My new favorite Mac n Cheese recipe. Delicious!

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 21:03:49 +0000

In reply to Nan. I haven't personally tried it. I would be worried it could dry out in the crock pot. :( Maybe someone else who has tried it can chime in. :)

By: Nan

Nan — Sun, 21 Dec 2025 15:17:29 +0000

Hey.. I am going to double batch. Can I transfer to crockpot on low? Worried it will dry out

By: Abby

Abby — Thu, 27 Nov 2025 22:36:49 +0000

I made this with 2 cups mild preshredded cheddar, 1 cup Gouda that I shredded, and for the milk I did 16oz low-fat milk and 8oz evaporated milk. Added garlic salt to the panko and omitted the onion powder. I only had fusilli pasta and I used the whole box not half the box as called for.(Modifications made because I was using what I had on hand) it came out well. Half the pasta as recipe called for would have been loose and very saucy, this was a firmer consistency which I liked. If I do this again with time to shop specifically I would use block cheese and hand shred and probably use a milder cheese like Monterey or Colby jack, though the Gouda did add a nice flavor. I’d probably increase the milk a little bit keep using the whole box of pasta. I did undercook the pasta by 1/3 to make sure it stayed firm when baked.

By: Kelle

Kelle — Thu, 27 Nov 2025 16:57:05 +0000

Flawless every time! My family loves this recipe. I do sometimes sub Gruyere for one of the cups of cheese for more of a nutty creamy flavor and smoked paprika. 5 stars!

By: WendyF

WendyF — Wed, 26 Nov 2025 01:10:33 +0000

In reply to Ashley. What was your ratio on the substitution of cheese? Would love to try it for Thanksgiving.

By: Sam Merritt

Sam Merritt — Mon, 17 Nov 2025 18:15:03 +0000

In reply to Ashley. I'm so glad you enjoyed this one so much, Ashley! I actually haven't had a broccoli casserole, but I will look into them and see what I can do. :)

By: Ashley

Ashley — Mon, 17 Nov 2025 12:46:41 +0000

Amazing recipe! turned out well seasoned and not bland at all and easily used gluten free flour. I doubled it and baked in a 9 x 13 dish for 25-30 minutes and it was perfectt. I always use kerrygold (Dublin) sharp cheddar, gruyere, and mozzarella and it turns out rich, flavorful, and creamy! Im happy to have found my second thanksgiving dish from you! Hoping to see a broccoli casserole recipe soon 🙂

By: Renee

Renee — Sat, 04 Oct 2025 19:22:33 +0000

I’m (reluctantly) giving this four stars because it really lacks the cheddar flavor. I made it exactly as directed and used the heavy cream. I read that you initially had even more mozzarella and I get that it makes a great consistency but definitely lacks flavor. I just might try it again with 2 cps sharp cheddar, 1/2 cp mozzarella and 1/2 cp extra sharp. 🤷🏼‍♀️

By: Sam Merritt

Sam Merritt — Mon, 29 Sep 2025 01:03:46 +0000

In reply to Tricia. That's so awesome to hear, Tricia! I'm so glad it was such a hit! Thank you for letting me know. :)

By: Tricia

Tricia — Sun, 28 Sep 2025 23:24:07 +0000

Hi Sam!
Just wanted you to know that I took 1st Place at our church’s Mac n Cheese Cookoff today using your wonderful recipe! My only modification was adding 1/2 teaspoon of smoked paprika. Thank you AS ALWAYS for everything you do! Your recipes, your videos, your posts. I truly appreciate the amount of testing you do and the fact that you share your knowledge with us. Your recipes never fail!

By: Billy

Billy — Sun, 21 Sep 2025 23:32:27 +0000

This recipe is good but I think I would prefer more pasta. I made it with 8oz and it was too loose for me. I suspected this would be the case but the reviews kind of threw me off. It’s def just a preference but incase anyone is wondering this recipe is for creamy saucy mac and cheese that all falls apart when you scoop it out and it is really good but if you’re looking for a slightly firmer Mac and cheese add a tiny bit more pasta.

By: Sam

Sam — Tue, 05 Aug 2025 17:48:52 +0000

I learned this tip from Sara Moulton years ago & pass it along frequently. When it comes to boiling pasta for baked dishes, don’t! Soak the pasta in warm, salted water for 45 minutes, then drain it as usual. The pasta will never be overcooked & as a bonus, you aren’t heating up the kitchen,

By: Larisa

Larisa — Thu, 03 Jul 2025 18:23:00 +0000

Great M&Cheese! Thank you for the recipe!

By: Gina

Gina — Sat, 26 Apr 2025 00:44:04 +0000

Not being a mac and cheese fan, I took a chance with this recipe because it was YOURS. As usual, I was impressed with the flavor. Next time (and yes, there will be a next time), I will add some red chili flakes because I like a kick. Thanks, Sam.

By: Terry

Terry — Sat, 25 Jan 2025 00:54:34 +0000

In reply to Stephanie Keethler. Making this now…..wish I would have read to the end …..more saucy then we like so I had to make more noodles to add. Thats ok, more Mac and cheese!

By: Jeff

Jeff — Wed, 15 Jan 2025 21:22:04 +0000

In reply to Suzan. Maybe if you had followed the recipe and used the correct amount of the right pasta, it wouldn't have seemed like you had too much. That would make more sense.

By: Zipporah Cazarez

Zipporah Cazarez — Wed, 25 Dec 2024 20:50:50 +0000

very delicious, I used whole wheat penne pasta 😋

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 20 Dec 2024 22:08:43 +0000

In reply to Stephanie Keethler. Sure thing! Enjoy, Stephanie

By: Stephanie Keethler

Stephanie Keethler — Fri, 20 Dec 2024 22:07:51 +0000

I love this recipe! I only have non seasoned panko this time. Could I add some Italian seasoning to the topping mixture to season panko? Thank you!