Recipe by Wendy
"A yummy comfort food!"
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1 1/2 pounds
shredded sharp Cheddar cheese
This is comfort food, pure and simple. I scaled the recipe back to 2 servings and added 1/2 tsp dry mustard to the white sauce. I had no bread crumbs so I just topped it with shredded cheese. Delicious!
I was disappointed I wanted macaroni and cheese and got macaroni soup.
This was a very basic but tasty recipe. I scaled it back to 2. servings. I made it as a side dish for our family of 4 and still had about 1/2 left.
Quick and easy. Will definitely make again
I've made this twice now and the first time I felt it was to thin off a sauce. The second time I made it I did serving size of 4 (like the pervious time) but I used 4 and a half cups milk instead a 6. Much better Consistency! I also used different types of cheese for taste and wheat flour. It was yummy.
As one of the other reviewers said, something was missing. My daughter suggested using different types of cheese and also adding bacon or ham. The possibility of adding sliced tomatoes at the end of the baking period might also help. I will also try using dry mustard as one other reviewer suggested. If I think it's just ok after the additions I will not make again!
Made for Thanksgiving this year. My family liked this. I was not all that impressed. It needed something in the cheese mixture. I will try adding some type of spice or seasoning next time I make it. I think I saw someone said they added ground mustard, I think I will try that next time.
Didn't like this at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Mac and Cheese Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 431
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