gitduhfuqowt: I tried the same recipe, and I felt it was somewhat bland. Not bad, but definitely not great.
IDontWantToArgueOK: I like baked mac and cheese but I just prefer it unbaked.
Beschamel + nutmeg + cheese + melted + shells or mac = best mac and cheese
mewrei: Pro-tip, ALWAYS add some hot sauce (like Frank’s Red Hot) to your cheese bechamels for a nice bit of heat and tang. Despite Alton’s usual guidance on a healthy pinch of kosher salt to EVERYTHING, he seems to have left this one a little high-and-dry. Be sure to get some salt in there. If nothing else with the panko bread crumbs, that way it doesn’t cause any issues with the bechamel. Btw, why are you doing baked mac without a topping of bread crumbs and shredded cheese? Seriously, that is like the whole point of baking it (as Alton said, the contrast in textures). Trust me, it’s worth it.
Having made this recipe quite a lot, I kinda feel like a beer cheese recipe would’ve been better (check out [this](https://www.foodnetwork.com/recipes/alton-brown/beer-bread-recipe-1949292) recipe from Fermentation Nation, yes I know it’s bread but the principle is the same). I absolutely agree that it seems below par despite Alton paying such CAREFUL attention to other classics.
I’ve not tried his [update](https://altonbrown.com/baked-macaroni-and-cheese-recipe/) to this recipe, but it still looks a little lack-luster for the glory that is mac-and-cheese. To me, Mac-and-Cheese almost needs to be treated like a loaded baked potato, with massive amounts of butter, salt, spring onions, cheese, and bacon. Pastas are bland and need a little bit of help.
Either way, keep at it!
snack_blaster: I tried Alton Brown’s recipe for baked mac and cheese. Verdict? Meh . . . I’m a bigger fan of [this trick](https://craftlog.com/us/cooking/simply-awesome-mac-and-cheese-3kWcc) I got from [Serious Eats](https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html). But if you’re after a classic, baked mac and cheese, this is a pretty solid option. I just think the other one is tastier and easier. You can find the original recipe with video over [here](https://craftlog.com/us/cooking/baked-mac-and-cheese-3pBb5)
**Ingredients**
* 6 cups bechamel
* 1 lb macaroni
* 1 yellow onion
* 8oz. Grated Cheddar
* olive oil as needed
* 2 eggs
**Instructions**
1. Make the bechamel. [Bechamel recipe here](https://craftlog.com/us/cooking/bechamel-3pCqK) if needed.
2. Boil the macaroni in salted water to al dente.
3. Dice onion and, using a soup pot, cook gently in a olive oil over medium low until translucent.
4. Stir in the bechamel, then whisk in the cheddar, stirring until melted.
5. Remove the sauce from the heat. Let it cool slightly, 5 minutes off the heat should do fine. Whisk in the eggs.
6. Fold in the macaroni with a spatula.
7. Grease a casserole dish and spread the mac out in the dish.
8. Bake at 375F for about 45 minutes.
lucavi: I made this once. Too much onion Imo.
nscale: Here’s a better recipe, straight from reddit:
https://www.reddit.com/r/Cooking/comments/12yomp/looking_for_a_mac_and_cheese_recipe_thats_cheesy/c6zcnbz/
TheSoonerSeth16: Looks good! I would call it good eats…
exmore: The best recipe is the one your grandmother used
bdb1989: There is just nothing better than homemade Mac and cheese.
donaldfranklinhornii: Kraft has such a good product…
