This is an excellent base recipe, though I did slightly modify it based on other reviewers' comments; in all, I would recommend to add more milk and more cheese, so that you have an adequate amount of sauce prior to baking. I upped the milk to about 3 cups, whisked the egg with the milk in a saucepan, simmered it on low heat on the stove, and then added the butter and shredded cheese, until the cheese started to melt within the milk mixture. I quickly realized it would not be "cheesy" enough, so added more until I thought it was adequate; probably in excess of 3 cups of cheese. Then poured the cheesy mixture over the macaroni noodles and baked for about 20 minutes. In the end, it turned out GREAT, and my husband said it tasted like a Southern-restaurant quality dish.
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This is an excellent base recipe, though I did slightly modify it based on other reviewers'...