We loved this recipe. I have been looking for a mac and cheese recipe that had that creamy texture we love, not a thicker solid dish. After reading other reviews I decided to play with the recipe as far as the sauce. I wanted a 9x13 dish but didn't want to double the recipe with all that milk and cheese. I felt it safe to try a package of 12 oz egg noodles rather than 8 oz pasta b/c my past recipes used 2 cups of milk instead of 3, hoping to find a balance. This worked out great! My dish was more than 1/2 full, the sauce was a bit thinner than past ones, but as reviewers stated, it does thicken in the oven, but you are left with a nice loose creamy mixture. I agree that evaporated milk gives a nicer flavor than regular milk as it tends to be bland with that, but I didn't have any today. So I added 1 tbsp dijon mustard. For personal cheese preference I used half sharp cheddar and half colby jack. I omitted the bread crumb topping b/c my son doesn't like those on anything. Did salt and pepper to taste, but didn't alter or add anything else. This was a great flavor and texture, not bland at all. This recipe with my changes is my new mac and cheese recipe!
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We loved this recipe. I have been looking for a mac and cheese recipe that had that creamy...