I used mostaccioli because that's what I had, but otherwise made as is. Shredding cheese is a hassle (already had the Swiss and couldn't find shredded provolone), so I ended up cutting it into strips and it still melted OK. Also used low-fat where I could (2 cheeses & the half-and-half). Even so, on the fattening side, which is the one thing that would keep me from making it too often. It wasn't as fabulous as I had hopes for, cause all that cheese sounded SO good, but it was still good.
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