"I wasn't going to cook last night, no one was home to cook for... but I saw Paula making this on her show, and I thought it looked so yummy! I realized I had everything on hand to make it, so I jumped up and did so! Glad I did! It was a tad salty, but that may indeed have been my fault, and can easily be adjusted. I also used a larger pan than the recipe states, and only used a total of 6 slices of bread. I used all the sauce, 'cuz I like this saucy! It was GREAT! I would also recommend slightly undercooking the eggs (from where you normally like them) because they do cook a bit more under the broiler. A definite do-againer!

"I made this for Thanksgiving. We had 11 people for dinner, 9 of them between the ages of 15 and 23, and Well... Today is Tuesday, and they are STILL talking about this mac and cheese. I did make a few changes.. First, being a true southern girl, I used almost and entire pound of bacon, mixed most of it throughout the casserole, and topped it with the rest. Now, just to UP the bacon factor, I skipped the butter in the roux, and used the bacon fat. (it's once a year people, relax!) I also sauteed the onions in the fat, and mixed them throughout the dish, instead of topping with them. I used a GOOD sharp white cheddar (2 blocks, shredded) in the sauce, and added 3 decent slices of good ole Velveeta for stability. Topped it with shredded sharp yellow cheddar, (didn't use the extra thyme on top, or the parsley) and I'm tellin' you, I think I've tried conservatively 10 to 12 mac and cheese recipes this year... this is THE one. Unbelievable.

"I made this for Thanksgiving. We had 11 people for dinner, 9 of them between the ages of 15 and 23, and Well... Today is Tuesday, and they are STILL talking about this mac and cheese. I did make a few changes.. First, being a true southern girl, I used almost and entire pound of bacon, mixed most of it throughout the casserole, and topped it with the rest. Now, just to UP the bacon factor, I skipped the butter in the roux, and used the bacon fat. (it's once a year people, relax!) I also sauteed the onions in the fat, and mixed them throughout the dish, instead of topping with them. I used a GOOD sharp white cheddar (2 blocks, shredded in the sauce, and added 3 decent slices of good ole Velveeta for stability. Topped it with shredded sharp yellow cheddar, (didn't use the extra thyme on top, or the parsley) and I'm tellin' you, I think I've tried conservatively 10 to 12 mac and cheese recipes this year... this is THE one. Unbelievable.

"I made this for Thanksgiving. We had 11 people for dinner, 9 of them between the ages of 15 and 23, and Well... Today is Tuesday, and they are STILL talking about this mac and cheese. I did make a few changes.. First, being a true southern girl, I used almost and entire pound of bacon, mixed most of it throughout the casserole, and topped it with the rest. Now, just to UP the bacon factor, I skipped the butter in the roux, and used the bacon fat. (it's once a year people, relax!) I also sauteed the onions in the fat, and mixed them throughout the dish, instead of topping with them. I used a GOOD sharp white cheddar (2 blocks, shredded in the sauce, and added 3 decent slices of good ole Velveeta for stability. Topped it with shredded sharp yellow cheddar, (didn't use the extra thyme on top, or the parsley and I'm tellin' you, I think I've tried conservatively 10 to 12 mac and cheese recipes this year... this is THE one. Unbelievable.

"I made this for Thanksgiving. We had 11 people for dinner, 9 of them between the ages of 15 and 23, and Well... Today is Tuesday, and they are STILL talking about this mac and cheese. I did make a few changes.. First, being a true southern girl, I used almost and entire pound of bacon, mixed most of it throughout the casserole, and topped it with the rest. Now, just to UP the bacon factor, I skipped the butter in the roux, and used the bacon fat. (it's once a year people, relax!) I also sauteed the onions in the fat, and mixed them throughout the dish, instead of topping with them. I used a GOOD sharp white cheddar (2 blocks, shredded) in the sauce, and added 3 decent slices of good ole Velveeta for stability. Topped it with shredded sharp yellow cheddar, (didn't use the extra thyme on top, or the parsley) and I'm tellin' you, I think I've tried conservatively 10 to 12 mac and cheese recipes this year... this is THE one. Unbelievable.

"I was a little concerned about this being "too sophisticated" for my family, I have 2 teenagers who love that darn blue box! I took a chance, and made this for dinner after seeing the URS episode. The only negative comments I can make are, it is rather expensive to make, all the cheeses make for a rather hefty bill, and it is VERY rich.

If you can get past these two things, I have to dsy this stuff is SLAMMIN'! Really, really good. It is a teeny bit "steppy" to make, but not difficult by any means, and sooo worth it for an indulgent. decadent comfort food meal!

Just too rich to eat as much as you're gonna want!