I agree that a 2 qt dish is required, but I disagree about the pasta to cheese ratio. Maybe Mouse and I are kindred cheese spirits? I absolutely loved it, but I had to make several of my own tweaks to get it perfect.
I left out the mustard powder because I didn't have any, but it didn't taste like it's lacking (although I don't know what it tastes like with it, so...) I sautéed diced onion and garlic in the butter before adding the flour and pepper. I also don't like processed cheese taste, so I just used regular cheddar, but I imagine you could sub any cheese and it would be delish! I didn't have 18 oz of cheese, only 13 so that's how much I used and it was plenty cheesy! I always use Panko instead of regular breadcrumbs, which I highly recommend. Much better crisp! I don't like "runny" mac and cheese, so I cooked it UNCOVERED to make sure enough liquid evaporated. It did require the full 25 minutes to thicken up for me, and then I broiled it for about 5 minutes to get a little crunch on the top. I also let it set for 15 minutes after coming out of the oven. I will certainly make this again, and again, and again!
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I agree that a 2 qt dish is required, but I disagree about the pasta to cheese ratio. Maybe...