This recipe was fabulous...WITH a few minor modifications. After reading other reviews, I omitted the eggs, doubled the shredded cheeses, and used 2 C. Half & Half. Then...
Cook macaroni until al dente. Return to cooking pot and mix with 1/4 C. butter. Set aside.
Melt 1/4 C. butter in a saucepan. Stir in 1/4 C. flour. Gradually stir in 2 C. Half & Half. Cook, stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Stir in cheeses. Cook, stirring constantly until cheeses are melted. Mix with macaroni and transfer to a lightly greased casserole dish. Top with some shredded cheese and 1 Tbs. butter. Bake for 15-20 minutes, or until cheeses on top are melted.
This process helps give it a much creamier texture--like Stouffer's. YUM YUM!!!!!! :)
***UPDATE*** Although I enjoyed this recipe with the changes I made, I decided (despite my doubts and the opinions of other reviewers) to try following the original recipe, with the only change being doubling the cheeses. OH MY GOODNESS, my search for the ultimate mac & cheese ended there! It was the creamiest, gooiest, cheesiest mac & cheese I have ever had! I threw out all my other mac & cheese recipes and decided this will be the one my kids will grow up on. Delicious!
Was this review helpful?
369 users found this review helpful
This recipe was fabulous...WITH a few minor modifications. After reading other reviews, I...