I thought this recipe was great! I will preface my review with the fact that I have never made macaroni from scratch before and am still learning a lot about cooking. As always, lots of previous reviews helped me. Those along with my own suggestions: (1) use 3 cups cheese in the sauce, (2) mix up the cheeses - i did 2 cups sharp cheddar, 1 cup colby jack, and a little bit of both mixed with parmesan on top, (3) a light coating of bread crumbs under the top layer of cheese. For my version, I used a whole 13.5 oz box of whole grain macaroni noodles and it was perfect. I did not add the onions or bacon (working with limited time and a large group) but I did add cumin as suggested (and, as noted, couldn't taste it at all so I guess it was a good thing??). I had to google "roux" and was glad I did since mixing flour and water seemed a bit odd. The sauce took longer than I anticipated. I was unsure at what point the roux/milk mixture thickened but someone had noted that as soon as it thickens at all, it's done. So, I went with that. Will turn the stove up slightly above Low next time bc I think it was not hot enough (and therefore took longer). I baked it for about 15 minutes but then covered it with foil for a bit longer. I got A LOT of compliments (served it with slow cooker bbq pork and California Coleslaw which is from allrecipes too). Will definitely be making this macaroni again --- so sad there were no leftovers!!! Enjoy!
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I thought this recipe was great! I will preface my review with the fact that I have never...