I've been making this recipe for six years and other than decreasing the tbsp. of salt and using "no boil" noodles, I follow it to the letter. I love the balance of flavors and I always get tons of compliments and recipe requests.
HOWEVER, I did make a recent change that I feel might be worth the share. On the suggestion of my butcher I cooked the whole thing in a cast iron skillet. It was awesome and my 15' skillet was wiped clean after a dinner party. Like everything else I cook in my cast iron it cooked it more evenly. You have to play around with the cook times and lower the temp a little but it is worth the trial an error. My rule is that when about 30% is bubbling I remove the foil and when the middle is bubbling and the cheese is starting to brown then it is done.
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I've been making this recipe for six years and other than decreasing the tbsp. of salt and...