This is a good basic recipe. I do agree with an other reviewer that the basic roux definitely needs salt, pepper and dry mustard (1/2tsp) and needs to be cooked long enough to prevent the "floury" taste. The reason you don't want the sauce to be too thick, is that you want the sauce to get inside the elbow or penne pasta. The sauce will thicken as the M&C bakes in the oven. Almost everything else is a matter of taste and you can adjust the amount of bacon, onion & garlic to your liking. I prefer sharp cheddar, but any cheese will do. Finally, I've been making baked M&C for about 45 years. Before baking I spread a cup of cubed cheese over the top of the casserole along with cornflake crumbs and a little salt and pepper. This makes a wonderful crust on the top. Served with a side of stewed tomatoes and peanut butter muffins!! Love it
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This is a good basic recipe. I do agree with an other reviewer that the basic roux definitely...