To me, there's two kinds of mac and cheese: the firm, drier kind, and the creamy kind. When I tried this recipe, I got a firm, drier result. That's fine, but I wish I'd read the reviews first - it definitely needs more cheese and a lower baking temperature. Mine is extremely crisp on the top and sides, but the middle is moist and firm. I might try this again, but I'll probably use one can of evaporated milk, then a can of regular milk.. and I'll double the cheese and use half sharp/half medium cheddar. It could also use a bit of onion. It's easy enough that it's worth messing around with.

Reviewed On: Aug. 23, 2009

These are GREAT. I used them for flatbread so I left them a bit thicker. For me, it worked better to cook them over high heat for about 20 seconds per side; when I cooked them over medium-high heat, the edges crisped more than I wanted. I also substituted shortening for the lard with no problem. I will DEFINITELY use this from now on instead of storebought flatbread!

Reviewed On: Aug. 7, 2009

I know it sounds nasty, but if you want to avoid a "fried" flavor, fry the sandwiches in shortening. There won't be any trace of oily/fried taste (and it won't stink up your house). We made two sandwiches and needed more batter than the recipe made, so we had to whip up more while the second batch of sandwich quarters were frying. I was a little concerned that the bread or batter would absorb a lot of oil, but they barely absorbed any as long as the temperature was maintained (we fried ours at around 380 degrees). This was AWESOME as an occasional treat, really close to the restaurant version.

Reviewed On: Jun. 21, 2009