LOVE THIS RECIPE! Tried it once, and even though it's a little more complex than some recipes, it is totally worth it! Thanks!

Absolutely delicious. I was a little leary with the wine at first, but turned out wonderful. It freezes wonderfully. Does make a large amount, but still worth it!

Divine! I followed the recipe to a T. The end result was a combination of a slightly smoky flavor and a very creamy texture. I may add less paprika because it changed the sauce color to a rather pinkish hue. The wine added a whole new dimension, by bringing in some clean, fruity hints. At first, I was afraid that the wine would render this recipe as a casserole dish, but from the first bite, it was definitely a gourmet mac and cheese. I'm planning to add some lobster next time. I don't know if this is the "LAST MAC N CHEESE RECIPE YOU'LL EVER MAKE," in part to the large amounts of fat from the bacon, butter and cream cheese. But this will be my special recipe I'll pull for those wintry days.

I made half a batch, added 3/4 cup of minced onion to render with the bacon and removed the red pepper flakes because my kids don't like spicy stuff. I cooked everything in my dutch oven and it allowed me to mix the pasta with the cheese sauce and not dirty another dish. I ended up adding another 3/4 cup of shredded cheese because the sauce needed it. Not very healthy, but very tasty :)

This was truly great!
I loved the very smooth cheese sauce. It was like silk.
This is a Keeper as far as I am concerned. I have tried several Mac and Cheese.
This by far topped the list.
Thanks So Much for sharing.

I've been using this recipe since 2012. And it is the last mac 'n cheese recipe I will ever use, its amazing! The white sharp cheddar cheese is worth the expense and difficulty finding... Combined with the smoked paprika... Wonderful. Thank you chef Eric!

Thanks, all, for the feedback! It is a recipe that I made, starting with a basic direction my Grandmothers would use, and adding in my own personal tastes and ideas as a chef. Cheers!