This is absolutely amazing mac and cheese and I am picky when it comes to my mac and cheese! Here are my thoughts:
1. For those who think its too saucy or grainy, it may be because it wasn't whisked long enough in the part where you whisk the flour/butter and milk mixture. The recipe said 3-4 mins, but it took me almost 12 minutes to get it thick and bubbly like it asked for. I know in making things like this before, if you don't do it long enough, it won't be quite right. So put in the extra elbow grease and stir! : )
2. I am a cheese lover. I used fresh grated parmesan and also added 1 cup of mozzarella in addition to the sharp cheddar. I also find adding other cheeses to sharp cheese sauces helps to cut out any graininess.
3. I omitted the step of pouring the noodles onto a cookie sheet. I simply added a teaspoon of oil into the water when cooking the noodles, drained them and left them in a strainer with a plate on top. I had no problems with sticking and it was easy.
4. This makes a TON and I mean a ton! I will probably 1/2 the recipe next time since there are only 2 of us but we already are looking forward to eating leftovers!
5. I omitted the salt, took out 1 T of butter, used 2% milkfat cheese and low fat evaporated milk and there was no difference in taste.
6. This will be a hit at potlucks, baby dinners, etc..and we will make it often!
7. My picky 4 year old ate two bowls!
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