Based on other reviews, I used 1 lb (1-3/4 C) dry macaroni), 10 oz. shredded Tillamook cheddar & 10 oz. shredded mozzarella, 1 C milk, 1 tsp dry mustard, 1/2 tsp pepper. Placed in a 9x13 pan and dotted with 2 T butter and 3 T bread crumbs. Important to allow to sit for 15 min. after baking to retain its shame when cut. With the amount of fat from the cheeses, I think next time I'll skip the butter on top. Comfort food at its best!
Was this review helpful?
2 users found this review helpful
Based on other reviews, I used 1 lb (1-3/4 C) dry macaroni), 10 oz. shredded Tillamook cheddar...