Thanksgiving Mac and Cheese

Yummy yum yum

• Anonymous

• Your walls

• 11/28/2022

BEST and Simplest macaroni and cheese recipe…EVER!!! Absolutely OUTSTANDING!!!! The photo styling for this DOES.NOT.DO.IT.JUSTICE. I initially tried the recipe with the extra sharp Cheddar, but it was too sharp for my taste. Now when I make it, I use mild cheddar and a Mexican style cheese. DE-LISH!!!! Thank you Chef Williams for sharing this delicious recipe.

• Kenika ❤️

• Chicago

• 11/21/2022

Wisconsin people know cheese like no other. Surprisingly, this was the first time we included it in our Thanksgiving menu, and it was a huge hit despite that the sauce had fully absorbed into the pasta. Next year when transporting in a crockpot, I will keep the pasta and extra cheese out until arriving, then combine. I also sautéd garlic and a little red onion rather than using powder. Using a quality sharp cheddar, such as Kraft Cracker Barrel will be the difference maker.

• WI Girl

• Wisconsin USA

• 11/26/2021

I made it twice already, using half the sharp cheddar cheese, I used fresh sautéed onion and garlic instead of powder and added some spices as I would in almost any recipe-aji dulce and habanero. It is delicious comfort food and the best Mac and cheese I’ve ever had.

• Tira

• Caribbean

• 11/9/2021

thank you so much erik williams. I love macklemore. I also love 50 cent. Whoops . autocorrect. %0 cents iswhat iw ould spend on this recipe. Thank you Erik williams with a k. who spells erik with a k. its eri. Bye.

• philiam

• missausaga ohio

• 10/17/2021

I felt obligated to defend this recipe after someone said their dog spat it out. First of all, onions are toxic to dogs. So why on earth are you even feeding it to your dog? Also, have you considered that the reason your dog spat it out is because onions are toxic to dogs? I digress. I live in Chicago and I’ve been to Chef Erick’s restaurant. This recipe is very similar to what he serves at Virtue. I followed the recipe to the tee too, no substitutions or changes of any kind. I would absolutely make this again any day of the week. I would like to give my follow home chefs a couple of tips before making this. 1) Use quality, brick cheese. This has 2 lbs of cheese in it, you’re mostly going to taste cheese. I don’t know why it was surprising to some reviews that a dish called “Mac and Cheese” traditionally has a lot of cheese in it. Brick cheese that you’ve grated yourself is much less likely to develop a grainy texture. 2) Kill the heat between adding those handfuls of cheese. Or at the very least, keep it to the lowest setting in your stove. The higher the heat, the more grainy the cheese sauce will be. You can increase the heat again after all of the cheese is fully incorporated. 3) Taste your seasoning as you go. If your spices are older, they’ll be less potent. I found the spices in this recipe is what makes it so unique compared to other Mac and Cheese dishes I’ve tried in the past. Please, please give this recipe a try. My whole household is counting down the days when we can indulge in this again. Chef Erick is a good man and I have a lot of admiration for him for what he’s doing at Virtue and the impact he’s trying to make in Chicago.

• Anonymous

• Chicago

• 9/13/2021

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• Thiccthiccdaddy

• Bromham

• 4/15/2021

dream support technoblade sucks grrrrrrrrrrrrrrr ~69

• Thiccthiccdaddy

• eggs benidict

• 4/15/2021

My my loved this; we found it to be very creamy and flavorful. Those who said it was bland may not have used extra sharp cheddar. I also liked that it didn’t need much time in the oven. The only variation I made from the recipe was to use fresh garlic and onion, both chopped well, which I sautéed in a small amount of butter before adding the milks.

• gallagherb

• Glenside,PA

• 11/27/2020

As a Texas transplant living down the street from this chef's restaurant, I can confidently say that nothing makes me feel more at home than this mac 'n cheese. Those who have commented negatively just probably aren't used to southern comfort food, because I have eaten this in Chef Williams' restaurant, and it is quite possibly my favorite ever. I am thrilled that he shared his recipe and I will be making it for Thanksgiving.

• howdy96

• Chicago/Dallas

• 11/21/2020

Looking at the earlier reviews, I guess this is either a "love it" or "hate it" recipe. We LOVED IT! Yes, it is VERY cheesy. Texture was fine. I think the garlic and onion flavors do come through and will season the same way next time. No, it is not healthy - but that was obvious from the recipe. No, it is not a culinary masterpiece. It is extraordinary comfort food. Serve it with steamed broccoli and a a salad and you don't have to feel so guilty loving that creamy rich flavor. If the amount of fat bothers you, save it for those cold rainy pandemic days when you need a little cheering up. Or use it as a side dish to something healthier. We will be making this again as a go-to comfort food.

• bgreenwa5339

• Baltimore, MD

• 11/18/2020

We did not like this. The flavor started at "meh," but grew more tiresome with each bite. The texture was weirdly grainy. Way too much cheese to noodles. We tossed out most of what we made.

• So I Had This Idea

• Ann Arbor, MI

• 11/17/2020

@ gastronominx—really? No need to be so rude/mean. Have you heard of this amazing thing called the internet where you can put in a search for things and find just about anything your heart desires? I would do the search for you, but as I’m typing this on my browser/phone, I don’t want to have to type this all over again. This world needs a lot more kindness right now. And, yeah, I gave it 4 stars bcoz there isn’t a box to check that says, “haven’t tried the recipe”. It would be so easy to implement. Maybe the epicurious staff could get their web masters on it.

• sfmatt

• San Francisco, CA

• 11/14/2020

This really just tasted like biting into a bowl of cheese. I love cheddar, but my mac needs some amount of complexity. The spices here did not come through even a little bit. I would not make again or recommend, but if you choose to make this, make sure you use a cheese that you really like, because that's all you'll be able to taste. Or, as other reviewers said, use less cheese. I'll be going back to Epicurious Favorite Mac and Cheese Recipe, which is our household's current favorite.

• Anonymous

• 11/11/2020

This is good, not great, but a good baked Mac & Cheese that everyone inhaled. I would encourage people to make it but as some previous reviewers noted, I recommend making some slight changes. Less cheese. I used 2/3 of what it called for. Next time I make it I will also reduce the salt and the garlic powder by a bit. You can always taste the sauce before you mix with pasta and adjust to your preferences. I did not put a layer of cheese in the middle. I sprinkled with a little cheddar cheese on top and then some Panko bread crumbs for some texture. Both of my kids are happily taking leftovers in thermoses to school today.

• kpg

• Dallas, TX

• 11/10/2020