This was great! I halved the recipe and used a combination of extra sharp cheddar, muenster, and pepper jack. I ended up needing about 3/4 c. more water (used the rinse water from the evaporated milk can). I too needed to stir the butter/milk mixture for close to 10 minutes. After I mixed in the pasta, I transferred it to a greased baking dish, sprinkled with parley and thyme and baked at 350 covered for about 20 minutes while I got the rest of dinner ready. The last 5 minutes, I uncovered, topped with crushed saltines and broiled on high to get a nice crust. Hands down the best mac and cheese I've ever had. The dijon really puts it over the top, and I will continue to play with other spice combinations.
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This was great! I halved the recipe and used a combination of extra sharp cheddar, muenster,...