Four-Cheese Macaroni and Cheese

This was fantastic, it elevated plain macaroni and cheese to a company dinner, I must admit, although it was fantastic on it's own, I did add lobster meat when I served it to my friends. (I shelled the lobster and added it raw when I stirred in the pasta).

Based on the other comments about the dish being too dry, I only used 12 oz of dried pasta, I reduced the eggs to just two and instead added about an 1/8 cup of cream (I tried to approximate the volume of the egg I was leaving out). I also added sriacha to the egg/ cheese mixture and topped the dish before baking with pano bread crumbs and extra Parmesan. Dish came out great with these changes. If I make it again, I will only use one egg and replace with even more cream.

I have to agree with most of the other comments, the eggs really throw this dish off. I was a bit confused when I saw 3 eggs listed but decided to proceed anyway. Wish I had listened to my gut because the amount of eggs plus the recommended cooking time results in a bizarre pasta cheese frittata. I think the eggs were meant to serve as a binding agent for the sauce so you don't have cheese soup but three is a too much and the heat is too high for too long.

Hazel, maybe replacing the brie with 6 oz of cream cheese, plus a couple tbs of butter would have worked? It could be that using only 2 oz of extra cream cheese caused the dryness.

You guys can't possibly have tested this. I was suspicious when I saw 3 eggs in the recipe & I was right. This is dry and, frankly, boring. Far from the best mac & cheese I've ever had. Sorry, Melissa, but this one is a dud.

I made this yesterday. I changed nothing and it came out really dry. I guess I was expecting it to have a creamy texture considering the ingredients.

The most bland and dry mac and cheese I've ever eaten. The eggs in the recipe ruin it.

This turned out well for us--a nice winter supper. I see how some note writers had a dryness problem. I was generous with the cheeses and probably used a quarter to half again as much as the recipe called for. It all came together well. Next time I will spice it up a bit more.

This was awful. Heavy, flavorless, dry.

I think the temp is too high -- I would try 20 minutes at 350 degrees next time.

I did a little looking around + there are other mac + cheese recipes on the NY Times that call for absolutely NO eggs. I would use heavy cream + more cheese.

After reading the comments, I took out the eggs and baked it covered with buttered foil for 15 minutes at 350. It came out nicely. I don't actually think it needs to be baked though. It could just get stirred together and served.

After reading the comments I left out the eggs and added butter and milk and fresh spinach. Was pretty good but not worth the expense of the Brie and mascarpone.

I would give this 5 stars if you leave out the egg and don’t bake it in the oven. It made it VERY dry. I used extra cream cheese, only bake in the oven to get warm and melt extra cheese on top. Otherwise VERY delicious and will make again.

I made this yesterday, using ingredients that were more likely to be in my pantry. I don't like Brie, so I replaced that with 2 more ounces of good cream cheese (locally made without stabilizers, etc). I replaced the mascarpone with whole milk yogurt. It looked dry after 20 minutes in the oven so I splashed in some more whole milk. This was not a success -- still very dry. If I try this again, I'll add about 1 cup whole milk in the egg mixture and see how it goes. Small elbow macaroni.