I have tried more mac 'n cheese recipes than I care to remember ... looking for that elusive "just right" taste. I have finally found it with this recipe. I used the basic recipe and followed some advice from other cooks. I used Fiesta Cheese soup for a little more "zing", only abut 3/4 of a cup of sour cream (it was all I had), used a freshly grated, three-cheese Italian blend, had a little over a cup of shredded cheddar on hand and threw it in, added some ground red pepper and finally, used round butter crackers instead of saltines. This will be my ONLY macaroni and cheese recipe from now on. Plus, the leftovers warmed up very nicely (be sure to add a little extra moisture when reheating). Thank you, Muffin Mom - this granny is very satisfied.
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I have tried more mac 'n cheese recipes than I care to remember ... looking for that elusive...