This is one of my go to recipes year round. I bring it to the family BBQ with cheeseburgers, I also love this as a compliment to a marinated steak or honey mustard chicken. The only change I made was in the pot of alfredo sauce I used 1/3 cup mozzarella and 1/3 cup Sargento Mexican blend cheese. (I found the cheddar too bland and creamy, I liked the little kick from the mexican cheese much better.) Likewise on top of the potatoes, I used another 1/3 cup of Sargento Mexican blend cheese. The one time I was out of mexican cheese and did use cheddar there was a noticeable lack of taste. Too creamy, even with sharp cheddar.) However, with the mexican cheese it is a 5 star recipe! They also save nicely wrapped in foil in the fridge. Stick a few on a baking sheet and pop 'em in the oven on a busy night just to reheat them.
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This is one of my go to recipes year round. I bring it to the family BBQ with cheeseburgers, I...