I had high hopes for finding my ideal Mac & Cheese but,sadly, this did not turn out to be it. My ideal is very creamy with a nice tang from added mustard and/or sharp cheddar cheese, and with no added meat or veggies.
I doubled this recipe and did substitute Velveeta for the packaged American cheese. The cheddar I used was a good quality Sharp Cheddar. Before spooning into the pan to bake I tasted it and found it needing more mustard (for my taste). I stirred in an additional 1/4 teaspoon of dry mustard and baked as directed. I did not over-bake this.
I found the resulting casserole to be on the dry, pasty side and still needing more oomph . . . from more mustard and or more cheddar. I concede that our college freshman daughter and her six friends seemed to like it well enough, though. As for myself, I'm back on the hunt for a richer, creamier version. I'm sure this is just a personal preference problem on my part, and not a faulty recipe.
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I had high hopes for finding my ideal Mac & Cheese but,sadly, this did not turn out to be it....