This is "the real deal", a classic Mac-N-Cheese recipe, very similar to one from a 1946 cookbook of my grandmother's. The best thing about this recipe is that it can easily be altered to the cook's liking, as seen from the large number of reviews. Although I am a cheddar kind of gal, my family prefers some velveeta in their mac-n-cheese. So, I used half velveeta and half sharp cheddar. I was out of dry mustard, so substituted a half teaspoon of yellow mustard, and also added some paprika to the sauce, but NO SALT, as there is already so much salt in the cheese. It is topped off with grated sharp cheddar, sans the breadcrumbs. I made this for Easter Dinner the day ahead, and also doubled the recipe. It will stay in the fridge for 24 hours and be put in the oven after the hour drive to mom's on Easter. I also made sure there was a little left over to make a small portion for my kid's lunch today, and they, including my husband, fought over it. I have made mac-n-cheese many times, may ways, but consider recipes like this one, made with a basic white sauce, to be the absolute best.
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