Three-Cheese Macaroni and Cheese

I read the comments and added some pasta water in an attempt to avoid dryness, to no avail. Was still dry. Will try again and next time I will reduce the flour to 1Tbsp. The cheeses were nice. Served with bruschetta and toast and steamed broccoli.

I used ½ cup nonfat Greek yogurt for the Gorgonzola & added more milk when it seemed too dry. Excellent! I had never had Mac 'n cheese I liked until this recipe tonight!

I love this recipe! I have never been a huge fan of mac & cheese (especially homemade) till I made this! It really is a grown up version. The flavor is great....not bland like someone said. They must have done something wrong. However, don't go into this thinking it is going to taste anything like the normal mac & cheese. Anyway, my only criticism is that it is quite dry. I think I will try doubling the bechamel sauce next time to make it a little more creamy. Other then that, it is amazing!

First, I really must do a short rant. Why oh why oh why do people think they can change the ingredients of a recipe and then give it a negative review? You DIDN'T make the recipe. Geesh! Ok, so I followed the directions precisely through the measurements and types of cheeses. I cooked a full box of spiral pasta for this recipe and I mixed it in until I reached the consistency that I wanted which ended up being the whole box. I served it with a few dashes of hot pepper sauce on top. This was so delicious my husband and I had 2nd servings and we NEVER do that anymore. This will be a regular dish in my home. Yum!

This recipe was very bland, almost to the point of being tasteless. I don't understand how it received such high reviews. It is also quite dry and totally lacking in the creaminess that good mac and cheese should have. In my opinion, the Chipotle Mac & Cheese recipe (also on Cooking Light) is far superior, as it is not only quite spicy but also creamy and actually even cheesy. Imagine! My husband was a good sport about this one, but I won't be making it again.

I made this last night for the first time. The only difference I made was adding langoustine lobster pieces to the recipe and a bit of white truffle salt. I love lobster Mac 'n Cheese and order it whenever it's on the menu. This was as good as any restaurant. Truly decadent and worthy of a special dinner.

Seriously one of the best, "Grown-up" versions I've ever had! I made it exactly as written. Wouldn't change a thing!

I used a different shape pasta and no panko, but followed the directions otherwise. It's fabulous. The portions are small, but it's ok because its very rich. The blue cheese flavor is lovely!

Delicious. The Gorgonzola made it interesting and unique. My husband loved it. I will definitely make it again

This was very good! Next time I'm adding mushrooms to it.

Although I did change some ingredients based on what I had on hand I don't think it mattered that much. All I could taste was blue cheese, I used buttermilk blue instead of gorgonzola, and Mexican blend instead of mozzerella. The portion was extremely small as well, better suited for a lunch than a dinner. It's true this may have been better had I followed the recipe to a T, but there are still far too many other CL Mac & cheese recipes I'd prefer to make next time.

I prepared this dish for Thanksgiving the problem I had from the beginning is that I only had a hand full of large elbow macaroni, in the past I have prepared some horrible mac and cheese. I stretched what elbow macaroni and made enough for my family to have a nice portion along with dinner. My family raved about how delicious it was and my sons love to cook and wanted to know what the ingredients were. This receipt is so good I plan to make it again for Christmas. I especially liked the favors of the cheese Gorgonzola Parmigiano-Reggiano new for me to cook with, thank you for this delicious receipt.

Just superb! Except for halving the recipe (I ate one ramekin, husband ate two)and subbing a Danish Blue for the Gorgonzola, I followed directions exactly. This is not a gooey yellow-cheese style, but an adult, delicate and very flavorful dish. The ramekins made a nice crusty top and soft center, while keeping my portion where it needs to be! Served with steamed green beans and lightly braised beet greens.

This was good, and I would not hesitate to serve it to company. Macaroni and cheese by nature is not zesty and spicy, and this dish is not, either. The mix of Gorgonzola and Parmigiano-Reggiano is quite nice, although I think the next time I make it, I will try upping the amount of Gorgonzola by 1/2 oz. and reducing the Parmigiano 1/2 oz. to emphasize the flavor of the former. As I couldn't easily find 100% whole-wheat elbow macaroni, I subbed whole-wheat penne for it and served with a green salad and Buttery Lemon Broccolini (CL, Nov 2009).

This was pretty disappointing. It had no depth of flavor and was really a one note. I found it kind of dry, too.

Delicious. Easy to make. A more grownup version of mac and cheese, but the finicky kids still like it. I have made it many, many times. I do use a bit less of the panko/parmesan topping, and I have sometimes substituted plain Greek yogurt for the gorgonzola -- there's still a tang, but I don't have to go on a hunt for gorgonzola or pay its price. Double the recipe, and cook it in a lasagna pan! You'll have leftovers for next day's brown bag lunches.

I don't care for Gorgonzola but this recipe was delicious. I baked it in a shallow baking dish. The other changes I made were from other readers. I added paprika and put all the mozzarella on top before the panko mixture. I think this would make a nice treat for guests. I served it with harticort vert beans.

This was pretty good for a low fat version of mac n cheese. I thought there was too much panko breading so I didn't use all of it. We will make it again.

This was very good. I added a little bit more salt and pepper. I baked it in a baking dish and will add more sauce next time. And there will be a next time!

We really liked this and I usually don't love gorgonzola. Used an 8x8 glass pan and 35 minutes was perfect. Seemed to have more topping than I needed and maybe next time I would add in some pancetta or some more salt. Very good as is, though. I'll probably try this alongside ham, and will definitely make it again

I didn't have any gorgonzola so I subbed sharp cheddar, I thought it turned out great!!! I will definitely make this again

Yummy! I made this recipe using multi grain, high protien macaroni and skipped the bread crumbs. It tasted absolutely delicious. The flavors of the sharp gorgonzola blended perfectly with the mellow mozzerlla and garlic. I liked baking it in the ramekins, it added a little flare to an otherwise ordinary dinner. I served the mac and cheese with Italian sausage and green beans. I will definitely make this recipe again. Next time I think I'll add a touch of mustard, I bet it will go nicely. Enjoy!

Very good mac & cheese dish with great flavor. It will become a regular week night supper in our household. Its quick and easy to put together. I used the same ingredients as in the recipe.