I'm giving this dish 5 stars for flavor. The flavor was very good, right combination milk, eggs and cheese. The mustard gave it just the right amount of tang. With that said, my recipe still needs a little tweaking. I have Celiac Disease and therefore have to be gluten (wheat) free. I used Tinkyada elbow noodles in this dish. I made them according to the package directions (for al dente) and then assembled and baked the macaroni as directed. The noodles got pretty mushy. Next time I will only boil the noodles for 1/2 the recommended time. This should result in the PERFECT Southern Gluten Free macaroni and cheese. Oh, one last thing, be careful on the size dish you use, it said 3 qt and that's what I used, but I still had a little spillover in my oven. Could be that Tinkyada GF pasta cooks up a little fatter than regular pasta.
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I'm giving this dish 5 stars for flavor. The flavor was very good, right combination milk,...