I made this mac & cheese yesterday and was in a real hurry to get in in the oven before company came. It was very fast!! And fortunately the company was late, so it all worked out. Seven people ate the entire casserole of mac & cheese and raved about it. However, I did make some changes so would consider this a basic recipe to tweak according to your preferences, as already mentioned by other reviewers. I used a 16-oz boz of shells and plenty of salt in the cooking water. I freshly grated an 8-oz block of colby jack cheese for the sauce, and also added a couple of handfuls of shredded Italian blend cheese I had in the frig; three cups of milk, 1/4 cup real butter, 2-3 Tbsp flour as given in the recipe. I also whisked into the sauce a little dry mustard, salt, pepper, dried parsley, garlic powder, and dehydrated onion. It all fit nicely in my large Corningware casserole. Being in a hurry I couldn't find my panko breadcrumbs so I grabbed a bag of seasoned croutons and had hubby smash some of them for me and topped the mac with the crumbs, along with some paprika. Baked it in 375 oven for about 35 minutes, adding a bit more Italian blend cheese on top at the end. Very good!! I am giving it only four stars because I did make some changes. BTW I served it with roasted vegetables -- broccoli, carrots, red and yellow pepper, onions, and garlic. It was a winning combo.
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I made this mac & cheese yesterday and was in a real hurry to get in in the oven before...