I love this recipe. Some reviewers have said the end result is too cheesy, and all I have to say is, "Whaaat?" No such thing.
I didn't use the same cheeses as the recipe specified; instead, I opted for sharp cheddar, a casserole blend (Kroger brand), and a couple handfuls of a hot pepper cheese blend (also Kroger brand). It came out to 16-17oz of cheese, per the recipe measurements.
As for the bread crumbs, I used plain bread crumbs instead of seasoned (it's all I had), and added a bit of garlic powder, mustard powder, salt, and pepper to taste. I've also found that lightly browning the breadcrumbs in a skillet with a bit of butter really brings out the flavor, so I will do that next time.
This is a great recipe as is, but part of what I love about making mac and cheese in general is how easily it can be experimented with. So really, any melt-able cheese is fair game.
Also, it tastes possibly even better warmed up as leftovers. Mmm.
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I love this recipe. Some reviewers have said the end result is too cheesy, and all I have to...