So delicious!!! I don't really like thyme and didn't have worcestirshire sauce, so made a few changes based on other reviews.
After making the roux, I added 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/8 tsp white pepper. Then I added the milk cold (which i got nervous about last minute), but turned out fine. I grated some nutmeg and then added the salt and dijon mustard as directed (cut down a little on the salt). I actually added the mustard before the cheese by accident, but it was fine.
I think the key is the cheese. I had an excellent sharp cheddar and a dutch gouda recommended by the person at the cheese counter. Did about 2 parts cheddar, 1 part gouda, freshly grated. I used the entire 16 ounce package and baked it in a 9.5 x 14.5 pyrex casserole dish (I don't know what the real measurements are.. just used a tape measure. in any case, it was kinda large). Turned out amazing. Really great ratio of cheese to pasta. Very gourmet restaurant quality, and the wide dish means that a lot of the pieces had the panko crust and even the pasta was slightly crispy. I accidentally skipped sprinkling the cheese before the panko, but turned out fine.
My first time making mac and cheese from scratch and I have always wanted to try it. This was a great one!
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So delicious!!! I don't really like thyme and didn't have worcestirshire sauce, so made a few...