Made it twice to get it right; first time grainy, second perfect! Must take time to make roux. Milk must be hot, but not scalded or dish is ruined. Here is what I did for a large serving: 16 oz shell pasta, 8 tbl butter/flour, 2 qts milk, 16 oz jack/cheddar, 8 oz 5 cheese parmisian moz combo, 4 oz velveeta NO ham, Bake only 20 minutes. Roux must be made per directions, slowly, constant stir and slow add very warm/hot milk. Let thicken and then add cheese. I used Tone's cajun spice mix, 3 tsp, and 1tsp salt. It had a slight bite, but very creamy and delicious.
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Made it twice to get it right; first time grainy, second perfect! Must take time to make roux....