Healthier Four Cheese Macaroni Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 18, 2013
I made this and will make it again with tweaks. The cheeses didn't melt and I will cook the sauce on the stove top so it's a sauce first. I didn't seem to have enough sauce for the pasta. But the funny thing is we ate it all and it tasted good. Just didn't have the cheesy look. Easy to fix.
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Reviewed: Aug. 8, 2013
It was pretty good, although if i make it again i will not use the mustard. It was very strong. Other than that, it was good.
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Cooking Level: Beginning

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Reviewed: Mar. 3, 2013
Very dry and not much flavor- even with all those different cheeses. Not enough liquid to see it "bubble" when baking or to keep it from drying out.
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Photo by Terra-Matris
Reviewed: Feb. 15, 2013
Well done...I love this recipe...the only changes I made: -spray the baking dish with cooking spray -I prefer fuschilli pasta over elbow -use olive oil/truffle oil instead of butter, and add chopped onions (1/2-3/4 cup) and sauté in the olive oil...add cheeses and melt...remove from heat...add scrambled eggs and then cooked macaroni...adding salt and pepper to taste. -I sprinkle the top lightly with panko bread crumbs and paprika...and bake.
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Photo by Terra-Matris

Cooking Level: Intermediate



 
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