Recipe by McCormick® Holiday Cooking
"This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping."
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1 (16 ounce) package
McCormick® Mustard, Ground
1 1/2 teaspoons
McCormick® Black Pepper, Coarse Grind
McCormick® Garlic Powder
shredded sharp Cheddar cheese
1 1/2 cups
panko bread crumbs
This was a great creamy plain old fashioned macaroni and cheese. The first time I made it I used whipping cream and sour cream in place of all the milk. Wow... creamy, comforting and fattening. I did not use garlic powder because even though I love it, it did not sound good in mac and cheese. I had no ground mustard so I left that out, and the amount of pepper sounded way off base so I only used 1/4-1/2 t until it tasted good to me. I also used crushed corn flakes instead of bread crumbs to the top of the casserole and drizzled the whole thing with another 1/2 cup of melted butter. I baked it about 45-50 minutes, because it was not hot and bubbly in the center at 30 minutes. Definitely use a larger pan if you have one. This went right to the top of my largest oblong glass dish.
Too much flour! The texture was PASTY!! Otherwise, a good recipe. Next time I will use less flour & really didn't need that much black pepper either. Especially when feeding this to little kids.
made this for x mas dinner it was a hit!
I made this for the family, and they lost their minds! The only changes I made were that I used 2 cups of sharp white cheddar, 2 cups of mild cheddar, and 2 cups of Gouda cheese. I also used whole wheat panko bread crumbs on top and I had more than enough crumbs left over. I also added a few cups of leftover ham that was in the fridge, which I browned well first. I had no issues with the texture of the sauce; it was perfectly smooth and creamy. Be sure to stir constantly as you add the milk and while it's thickening.
This recipe is fantastic. I don't change it one bit, it tastes like old fashioned mac and cheese.
This mac & cheese was Delicious! Starting with a rue makes for a creamy sauce. I used the suggested 1 & 1/2 cups of panko on top. Next time, I will reduce the amount to 1 cup. I took a pole of my 6 guests as we were eating. Everyone gave this recipe "two thumbs up".
Very similar to the recipe I have been making or years. The only difference is I use white paper instead of black and mixture of different cheeses. A pinch of nut mage doesn't hurt either in it.
I think this is a really great recipe. I have made it twice now. The first time I followed the recipe exactly except that I used about a cup of heavy cream I had in the refrigerator and I didn't have ground mustard so I used @ 1 tsp of Gouldens. The only only small problem I found with this recipe was that there is way too much cheese sauce. Luckily last time I had some leftover pasta in the fridge so I added it in and the problem was solved. My family devoured it!! I made it again today for a BBQ by request. I needed to double the recipe and ended up with too much sauce again even though I really tried to quarter it.(That's probably on me!!) At any rate, I just made more pasta and now I have more for the party:)
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Macaroni and Cheese
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 199
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