This recipe is great as is but even better as a jumping off point for more creative mac and cheese endeavors. As long as you stick with around 3 cups of cheese, you can play around with as many varieties as you like. I've been known to add in a cup or 2 of fontina, muenster, or spicy buffalo cheddar... it always comes out great!
For those who like their mac and cheese on the gooey side (and who doesn't?), try making this recipe with a box of whole wheat barilla (whatever shape you like), which is less than 16 ounces.
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This recipe is great as is but even better as a jumping off point for more creative mac and...