I followed the recipe exactly but the dough was very wet and stuck to both the ricer and the cheese grater. I had trouble cutting off individual spaetzle without having them stick together in one big blob.

Reviewed On: Dec. 13, 2009

Were the anchovies drained before being chopped and the oil discarded? I found saving a 1/2 cup of the pasta water then using it to add to the sauce made the pasta less dry and did not dilute the flavor.

Reviewed On: Nov. 16, 2009

The flavor of this was outstanding. I used my immersion blender to mix all the cheeses and then folded that into the macaroni. This comes the closest to the taste of the wonderful "school mac and cheese" we love. I saved a little grated cheese and sprinkled that on the top and then added the cracker crumbs. I used only 1/2 cup of crushed cracker crumbs mixed with only 2 tablespoons of butter and that was plenty. While super tasty, we found this a little dry. Next time I'll add 1/2 cup of milk to the cheese mixture. This is the best tasting mac and cheese I've ever made. Thanks.

Reviewed On: Aug. 24, 2009