Um... nope. Made this for dinner tonight. It is chilly here in Chicago (I think fall is setting in early!). A comforting meal seemed to be the ticke. And what better food to serve than creamy baked macaroni and cheese (not to mention this recipe has been on my "to try" list for quite a while)! To my disappointment, this was BLAND and had a very unappealing, pasty texture. I had to add an additional cup of liquid (1/2 c. half-half and 1/2 c. milk) to achieve a consistency other than cement (and my sauce was still terribly thick, regardless). My other gripe is that there is WAAAAY too much topping. It should be substantial enough to cover your pasta, but not so much so that it creates a thick, powdery layer on top. Both the Parm cheese and breadcrums need to be tossed with melted butter and then sprinkled over all. I've never seen a recipe that didn't include the addition of melted butter, but left all common sense out the window and am sad I did. I pretty much followed Eshel's directions to the letter except for subbing mini penne pasta for macaroni (at the last minute, I realized I was out) and Italian-seasoned breadcrumbs for plain ones. Other than these two changes and the addition of liquid, I followed this recipe exactly. Sorry, Eschel, my fiance and I agree that this is not worth a repeat. We didn't even save the leftovers. What a waste (sigh...). Thanks anyways!
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Um... nope. Made this for dinner tonight. It is chilly here in Chicago (I think fall is...