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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!

thanks for that recipe. i can't wait to try it out..without tossing, of course.

@Mooner: Ask your local mom-and-pop shop. I'm lucky in that I live in NYC, with independent pizzerias on every corner that are willing to sell dough.

tried this today... 4 perfect pizzas: http://echopic.com/39y6/full

Really. A KitchenAid with a dough hook does the job. Especially if you hand knead it for 30 seconds before laying it out.

Buy some Saf-Instant yeast and you don't have to all that proofing of your yeast.

TasteMatters, I haven't done the corn meal crust in years. Thanks for the reminder. It is very good, especially in a deep dish.

I would use a splash of vinegar (or some lemon juice) in lieu of wine rather than non-alcoholic wine - you have red wine, white wine, sherry, champagne, and a gazillion of other kinds of vinegar you can play with.