I've made this twice now. The first time as it was written here, the second time with some tweaking. As written, this deserves 3 stars, good basic recipe, but a little bland, and not creamy enough for my taste. The second time, it's a 5 star recipe for sure. My changes: Used medium-sized sea shell pasta instead of elbow macaroni. Used 1 12 oz can of fat-free evaporated milk, 1/2 cup whole milk, and 1 cup of 1% milk. Had 1 lb processed American cheese cubes left over from another recipe, so I used those, plus 1 cup of sharp cheddar cheese. Didn't use the parmesan. Added 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp ground mustard, and a couple generous shakes of white pepper. Didn't sautee the bread crumbs before sprinkling them on top, because I figured there was already enough butter in this recipe. Sprinkled a handful of grated cheddar cheese over the top of the bread crumbs. Increased baking temp to 375 degrees, and baked for an additional 5 minutes to make sure the top got a little browned. With these changes it was excellent!
Was this review helpful?
0 users found this review helpful
I've made this twice now. The first time as it was written here, the second time with some...