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@lemonfair, totally, if you imagine a 9X13 dish parcelled into 12 servings. It's really decadent.

I served this the other day with chili. In making the mac and cheese, I realised I was out of white bread, and substituted some jalapeno cheddar bread I'd bought on a lark at the grocery earlier in the week. The result was awesome! ANd the jalapeno flavour really echoed the peppers in the chili.

I was convinced this would be too much sauce, but somehow, those noodles drank it up.

Top a bed of arugula with blueberries, sliced granny smith apples or pears, blue cheese and some chopped pecans. Squeeze some fresh lemon juice on top and you have a great salad combo! I have another great salad combo under my recipes section on my blog: www.shar-on-nutrition.com

Spinach, strawberries, red onion, almonds, raisins, cheese...yummy! This is also good with pears...and a homemade poppyseed vinagrette! Excellent!

i just made these over the weekend. SO DELICIOUS! i made two changes: (1) no plastic wrap and (2) i used 3 oz ramekins. they turned out great - although i had some trouble recognizing that they were done!

@ carolyn - i think maybe the milk/cream cooks down some while on the stove. that is how i interpreted what was going on with that extra cup of cream - use it only if you need it. i did not.

i would definitely make this again. i paired it with another recipe from this site: "sicilian pistachio bars". those were also awesome. i cut the bars into long strips and placed them across the top of the ramekins.

Soups, soups, soups and more soups...
Roasted root veggies
A few variations on Chili
Gonna make a sour cream apple pie this year..
Soft ginger bread cookies

Now you've piqued my interest. I always used the Chat N Chew Mac & Cheese recipe but with an endorsement like Adam's who can resist?? The C&C recipe also makes a ginormous batch and I frequently change up the cheeses somewhat.

I am going to definitely have to make a trip to Roni-Sue's on my next NYC visit but, to hold me until then I think that I will try StuNutt's BaconSalt chocolate recipe! I found the site for BaconSalt (http://www.baconsalt.com/) and will be looking for it in my local grocery store!!! I am so glad that I am not the only one who is in love with the bacon chocolate combo!!!!!

Least: Ina Garten; from her voice to her food, personality, friends, etc. . .she drives me insane.

Most: Giada Di Laurentiis, I have a girl crush on her.

I had the Bacon Angus Burger the other night on my way home form the golf course. I would much rather have a burger from Hardee's. I think they are far superior. I admit that McDonald's Angus burger is the best thing on their menu, but I still would go across the street for something else.

I have made this mac and cheese dozens of times. Several times, when I've had fancy dinner parties, I make this for the kids but the adults just can't resist it.

I also use it as a clean out my cheese drawer recipe and I've put up to 8 different kinds of cheese that were getting to the ends of their lives -- even goat cheese. And I totally agree with the nutmeg suggestion - and must add. I'm salivating just writing about this.

I'm not surprised to hear that Ina Garten was the originator of Martha's recipe. I don't like watching Ina on TV, but I love her recipes (try her French Potato Salad, it's wicked good).

Once we tried this M&C, there was no debate--just a natural consensus within the family that this was The One. My wife's notes indicate she always substitutes Swiss for the Gruyere/Romano. She always uses freshly grated nutmeg (it really does make a BIG difference), If you like lots of crust (we do), cook it in a broad, shallow casserole dish. And regarding freezing, it can be stored in the freezer cooked or uncooked. It's so good, it'll make your tongue smack your mama!

Pardon my blasphemy, but would Shells be better than elbow macaroni?

I have to agree with many comments here.I have studied culinary arts for years and these housewife cook wannabees do not know the difference between a good Veloute and a bowl of gravy.
Where does the food netwok find these people?
Sandra Lee gets so excited over her booze,you would think she was an alcoholic! Rachael Ray acts like the host of Sesame Street with her ignorant, goofy, childish sayings. Paula Dean serves so much fat in her food, it is more rich than her fake,overpronounced accent which is comparable to fingernails on a chalkboard.Giada dresses like a street walker and tries to sound italian with her fancy pronouncing og food.What happened to credible culinarians? are all we are left with are women's day readers like these four women who think they are teaching cooking? please!!!