Ultimate Mac 'n' Cheese

Very, good. I only had a bit less than a cup of wine so I added low sodium NOT-CHICKEN Bouillon to make up the rest . As I was looking for a vegetarian recipe.
That said, I did not have Chives I used the green parts of green onions. It was difficult but I refrained from adding garlic, though I REALLY wanted to, :) LOL
I also added Cayenne Red pepper to the Panko Bread crumbs, I substituted for the bread. ;) Also Crushed Red Pepper Flakes (just to the topping)
All in all it came out fabulously! Thank you very much for sharing, I'll be serving it at a cook out today so I assembled it and am waiting to bake it until right before the guests arrive (The guests being my 4 children :))

OOPS! Almost forgot, I used a mixture of Gruyere the majority, New York Extra Sharp Yellow Cheddar and Jalapeno Pepper Jack. I then Grated Parmesan on top of the entire dish as well as chopping it into the Panko Bread crumb topping.

Too much shallot and wine, not enough cheddar cheese flavor.  The cheese is to mild and needs some cheddar and or smokiness.  Still tasting shallots 2 hours later. 

My daughter was coming home from the air force for a visit and I couldn't wait to make this for her as her favorite dish is Mac & Cheese.  However, this was so disappointing.  None of the flavors melded well together and the result was not at all creamy.  I will now have to wait another year before I can try to make her the best ever Mac & Cheese. :(

O...M...G. This recipe is AMAZING! I feel like this is something you would get at a little cafe in Paris. I used Pinot Grigo, and the flavor of the wine was NOT AT ALL overpowering. This is not your traditional cheddar Mac'n'cheese. This is, however, a gourmet recipe with amazing flavor! I did add a few cloves of garlic and a bit more cheese and cayenne , because...well...that is who I am as a person ;-)

Anyone who does not LOVE this recipe should maybe Google something with Velveeta in it, and leave this delicious creation to the rest of us!

Don't bother. Look elsewhere. Bland and the flavor is just a bit off. 

Added crab sauteed in tabasco. Served with broccoli, tasted delicious!

This recipe was delicious! Having said that I did make a few substitutions per previous reviewer's suggestions. I only used 1 cup of white wine, used a mustard aioli instead of dijon and added gorgonzola crumbles along with the gruyere and gouda. Then I also mixed in about 6 oz. of chicken andouille sausage. The outcome was phenomenal!

Ok - I rather like the classic mac n cheese - with browned butter. I LOVE fondu - but I guess not on my mac n cheese. But if you like fondu - this is your recipe. It's good. Kids liked it too.

I have made this twice now and love it. I don't think that the wine is overpowering at all. I think it adds a little something different. I wouldn't change anything as it is perfect! It is something I will make time and time again. I have also shared the recipes with others who have sampled mine. Definitely recommend.

Thought this recipe had a ton of potential. The combination of cheeses was decadent and wonderful. I agree with several others - the wine was too strong so I will substitute chicken broth for part of the wine. Loved the crunch of the sourdough bread crumbs on top. Will definitely make this again!

really good but didn't reheat very well for leftovers.

Fabulous!!! I used a Gewurztrameiner wine, added a little more spice, was a good choice. I used Half & Half, but think you could use just plain milk, even 2%. The richness comes from the cheeses not the cream. I also cut up and added a package of Canadian Bacon. That was the show stopper for us! Ham would have been to salty and heavy, the Canadian Bacon was just right. Brought it leftover for lunch today, had to eat it for my breakfast, I could not wait!

We love fondue, and this recipe sounded like a winner with tantalizing ingredients we enjoy. However, we have to agree with several reviewers who characterized the result as “adult” with “too much wine”. For us the wine flavor was too strong; the mustard too zingy; the shallots unnecessary; the gruyere cheese (which we love) too extravagant. By the time we finished evaluating the result, we agreed that we’d prefer a classic, simple cheddar-cheese sauce. Final note: the flavors mellowed somewhat by the time we reheated leftovers. Will try another recipe next time.

The wine and shallots in the recipe cover up the flavors from the cheeses. I would not make this again.

Delicious - we've made this recipe several times and always enjoyed it.

The box of pasta I bought was 13.5 ounces, so I used all of it. I followed the recipe thereafter. It was absolutely fantastic.

My husband loved this dish as is! I would have preferred it with about half the wine called for as suggested by others. It was a little rich with just the sauce and noodles, so you will definitely want to serve it with a light green vegetable or salad. Next time I might try adding chicken and broccoli to make it more like a casserole.

I also used only about half the wine, as I was feeding adults and children and was nervous about the strong "bite" that dry white wine can sometimes leave; Especially considering the strong cheeses. I also used Italian bread crumbs instead of food processing my own bread crumbs. The recipe turned out phenomenal! My kids told me they like it much better than the "box" mac n cheese that we buy at the store. I recommend this recipe to everyone! Very good!

Unbelieveable! This is my new favorite home-made mac & cheese recipe, and I've tried many. The kids thought the wine flavor was a bit too strong, so next time I will try 1/2 cup wine and 3/4 cup chicken broth and see if that helps. Otherwise, I wouldn't change a THING!

SO GOOD! The sophisticated flavors in this dish embrace te comforts of old world mac n cheese. To avoid the strong wine flavor, I cut down to 1 cup wine and reduced the dijon. I added fontina cheese to the mix and for the breadcrumbs used italian parsley instead of chives. I saved the chives for a garnish at the end. Delicious!