Loved it! I must have tried a dozen mac and cheese recipes, but will make this from now on. I took the advice of others and added a teaspoon of garlic salt; also, I used 2 eggs because I like a firmer mac and cheese casserole. I used a whole 8 oz. package of macaroni and it was perfect. Maybe there was a typo error, and the writer meant to use 8 ounces of macaroni (1/2 of a 1 pound package.)
FABULOUS!! I fixed this for Thanksgiving. It was the perfect baked yet creamy sensation to suit all of my 50+ family members crowded around our table. I doubled the recipe and baked it in 9 x 13 stoneware dish. It was perfect! Several of our family members dubbed me the family maraconi maker from here on.
My husband made this and forgot the egg and milk and it was still great! He also put some salsa on top and that really gave it a kick. For those who think it is bland, maybe using sharp cheddar would give a better flavor.
Get the recipe here >> Cheesecake Factory's Macaroni & Cheese @ cookeatdelicious.com
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