Creamy Macaroni and Cheese
This was soooo good! Cheese sauce was creamy and smooth!
I made it as directed and have also made it with some small tweaks to fit my personal tastes.
I read reviews prior to making this and took the suggestion of other reviewers and use dry mustard instead of dijon mustard (which I'm not a fan of anyway). I met the butter over medium heat, then whisk in flour slowly to keep it from clumping and to ensure it cooked thoroughly. I added minced garlic, minced onion, dry mustard, and a little salt and pepper to the butter and flour while cooking. I used half and half instead of evaporated milk and chicken stock instead of chicken broth. Add the parmesean cheese first, a little at a time, stirring constantly until smooth. Do not add more cheese until what is already in the pot has melted. Then I added sharp cheddar, also a little bit at a time. I REALLY like cheese so I used more than the recipe called for, and just added a bit of 2% milk when it got too thick. I used about 1 and 1/4 cups of parm cheese and 2.5-3cups of cheddar.
I also, after mixing in the pasta, threw it uncovered in a 350 degree oven for 20 minutes while my meat finished cooking.
My entire family loved it, and I can't wait to make it again!
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Jan. 7, 2013