Ok, so I made the following changes to accommodate for using one 1lb box of elbow macaroni, (which is 3 c.) but I didn't double all the ingredients. I used 1 stick, or 8 tbsp of butter for the sauce and didn't add any addt'l at the end. I only used 2 c. milk. Melt the butter for the roux very slowly, on low heat and after u add the milk and it comes to a boil, u must keep stirring it. I also didn't have regular velveeta on hand, only the queso blanco, of which I used 8 oz or half the small brick. And I didn't have 2 c. shredded sharp, only a package of the really thin sliced. Just put in the whole package. Also followed another reviewers suggestion and skipped the bread crumbs, bake at 350 for 25 mins.
Was this review helpful?
0 users found this review helpful
Ok, so I made the following changes to accommodate for using one 1lb box of elbow macaroni,...