Made this last night for the first time. I've never actually had homemade mac and cheese, and neither have my kids, so I don't have anything to compare to. But all I can rate about this is my own end result. I added 1 tsp of onion, garlic powders to the sauce mix and sprinkled the topping with paprika, as others suggested. Didn't have any dry mustard. I also upped the serving amount, as we are a family of 6, making it in a 9x13 pan with 6 cups dry pasta, same amount of milk, and 3 cups of cheese. Also used half evaporated milk and adjusted the butter/flour mix because there was more pasta. Used fusilli pasta as well. My biggest problem with this dish is the cheese "sauce". The texture of it was terrible, not smooth or creamy at all. I don't know if this had anything to do with my adjustments (it very well could have). But I was expecting a silkier texture. It looked flawless while it was cooking in the pot, no lumps or pieces. Also, without the spices I added, this dish would be virtually tasteless. It even seemed to need salt, even after ALL that cheese in there. Definitely a good base recipe, but needs some perking up. Follow the advice of others and add things to it to get it just right.
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Made this last night for the first time. I've never actually had homemade mac and cheese, and...