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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.

Well, right back attcha, Chiff. If you're using the Chat N Chew one, I'm going to try that now.

I'm surprised that 1 pound of pasta really makes enough for 12. Do those of you who make it think this is an accurate serving size?

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?

Off topic, but as regards the request for a crab recipe; try a seafood bread pudding. Butter your dish, layer buttered (crustless) bread and seafood (crab, browned shrimp, lobster all work well, as do salmon, tuna and any whitefish, smoked or unsmoked) with gruyere, and top with sharp cheddar after pouring a full pot of cream over the whole thing. Add pepper and whatever spices you like. You can add a few whipped eggs if you like to give it a more 'custardy' feel. Bake until brown and bubbly. And don't skimp on the cheese. You can add some grated parmesan as well, but then again, I regard most food as a parmesan delivery vehicle. Chuck in some veg, too, if you like...peas and cut broccoli work very well, but you can be creative.

This is my go-to mac and cheese recipe - killer good and easy to make!!

I worked in the test kitchen when this recipe was being developed. Sara Neumeier definitely has a way with cheese and starch. I'll eat anything she makes!! And I have!

i made this for my boyfriend on his birthday and he is literally obsessed with it. i have to agree with the consensus -- best mac & cheese i have ever had. i made the whole recipe and divided it into two pans, baking one and freezing the other for another occasion. little did i know the "other occasion" would be only a couple days later when the bf begged me to make it again!

I made this exactly as the recipe states and it was UNBELIEVABLE! MY best friend and I were moaning over the pot, as we were tasting the sauce. My husband had to come in the kitchen to see what was going on!!! I have made Emerils 3 cheese mac & cheese and several of Alton's but this is by far the BEST! My family loves mac and cheese and this barely made it through our Thanksgiving meal with only a few leftovers. I highly recommened it...can you tell???

@jwdh1 - no, you don't bake them. They're not really wet. They are just torn pieces of bread that have a bit of butter on them. You put them on top of the cheese that you add just before baking, and they become browned and crunchy and baked into the cheese while you bake the mac & cheese...it's yummy.

Okay, am I missing something in the first procedure? Are you suppose to bake the the buttered bread to make the bread crumbs. The first procedure doesn't say. Somebody help me here.