I thought this was just ok; I cut the amount of pasta by 1/3 (as pasta recipes usually call for too much) and baked it covered except for the last few minutes, but the dish was still a little dry and not all that cheesy. I liked the overall blend of flavors; if i make this again maybe I will also increase the amount of sauce or not cook the milk down as much.
Macaroni and Four Cheeses
Comments and Reviews 1-10 of 13
detailaddict Posted: 08/07/10
Liberty Posted: 11/07/08
This was so incredibly bland and disgusting. It was such a waste of money. I was so disappointed. I will never make this again or recommend anyone make this. The Gorgonzola cheese overpowered everything. If I could use one word to describe this that word would be Ewww.
KatieBrown Posted: 02/02/09
This meal gets two starts, because it has potential. I wish I had listened to other readers who said that the gorgonzola overpowered the dish. I felt like I wasted expensive cheese on the dish because the gorgonzola was all I could taste. I like gorgonzola, but I don't love it. My boyfriend was really disappointed because he was so excited when I told him we were having mac n cheese for dinner. He had a few bites then went to Wendy's. The dish would be great if you substitute another cheese for the gorgonzola, maybe another creamy cheese thats not as strong. Unless you absolutely love gorgonzola and are craving that strong flavor, I'd try a different recipe, or substitute it out. Trust me! I'm super disappointed right now :( Any suggestions on how to neutralize the flavor of the leftovers?
hollyhm Posted: 06/15/10
Made this last night for the kids in an attempt to get them away from the "processed mac and cheese" they usually eat. It was a success. 2 of 3 really liked it and the third thought it needed more cheddar. I used edam, parmesan, swiss and cheddar --thought the gorgonzola might scare the kids off. I sprinkled some on my portion, and really liked the blue cheese bite. I took another raters advise and mixed panko with butter and sage in mini food processor...loved the resulting topping. This may not be the final "favorite" mac and cheese for the family, but it is a great start, and they are now willing to try others!
iammybff Posted: 01/22/09
This was dry and not a family pleaser. Such a bummer cause I spent a lot of money on cheese that I'm not sure what to do with now.
Bunster Posted: 05/16/10
I added truffled wild oyster mushrooms and subbed gruyere for the swiss and it was outstanding! Only issue is that on the second day the macaroni is a bit drier, so might decrease to 3/4 lbs. of pasta for next time. ALso topped with combo of bread crumbs and panko and parmeasan cheese, and fresh parsley and dried sage. Very yummy gourmet dinner!
GoldringGirl Posted: 02/27/11
I noticed that a lot of people complained about this recipe being dry - fully cooking the pasta will help with this. I added a bit of mustard powder, paprika, cayenne pepper, and some diced red pepper. Most importantly, I used GOUDA instead of Gorgonzola - it came out wonderfully! A few tweaks and this is a great recipe - only 3 stars because it needed the tweaks. Still, it was creamy, and my husband is having seconds, which is rare.
leeson75 Posted: 06/20/09
This recipe is fantastic! I've made it a few times now and ususally omit the gorgonzola and add more swiss or edam. I also chop up some thick pieces of ham and sautee them with onion to add to the mix. Always tastes great!
JimMarltonNJ Posted: 03/02/11
This is a great tasting mac & cheese. The gorgonzola gives it a tasty little tang. A little costly, but worth it.
fencedingates Posted: 04/24/11
It's a good recipe! ... But I tweaked it a bit. Several users are saying the recipe is coming out dry, so I added milk when the cheeses were mixed. I backed of on the Gorgonzola by half and, I added 1/4 of Velveeta. Also next time I cook this I may add some creamer to thicken and moisten the dish. Overall I am defiantly cooking this again.
mrscrazyed Posted: 09/17/11
This makes a nice change from ordinary mac and cheese; you really have to enjoy a variety of cheeses, however, because some of these are a lot stronger than what is normally found in mac and cheese. Don't leave out the bay leaves when heating the milk; this makes a huge difference in taste. After the pasta was cooked, I reserved a little of the water in case the pasta/cheese mixture was too thick. (I do this with most pasta dishes that have a cheesy sauce.) Instead of baking it in a large baking dish, I spooned it into individual ramikins and baked until bubbly. We don't care for bread toppings so left that off altogether, although the sage sounds interesting. This is now in my "keeper file."
Jenn1877 Posted: 11/19/11
I have been making this mac & cheese for years and am always thrilled with it. It's creamy, rich and savory and really easy to make. It's a great weeknight dinner and perfect the next day warmed up or cold. Delicious!
IFortuna Posted: 05/13/13
I love this recipe and I love Gorgonzola cheese. I, also, recommend Roaring 40's blue cheese because it is a little saltier. Roquefort cheese works well too, of course, it is a blue cheese. I, also, use Danish blue which is a little milder and might be better for those who don't like the Gorgonzola. These mentioned are all good in this recipe. Great recipe!