I made this recipe because I had an all out, sudden, howling need for simple, creamy, fattening, delicious mac n cheese, and I had all these ingredients. This did the trick, except for the creamy part. I had high hopes as I watched yearningly the yougurt, cheese and butter melt into a lovely sauce. But when I tossed it with the pasta, to my despair, it all separated and got ugly. I know, I know, you must make a roux -"chedders lumpy, chedders oily..." We ate it anyway and it was satisfying in a greasy way.
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