This recipe is so easy and cost-effective! First time making baked mac & cheese, I used tri-colored rotini (personal preference) and cheddar (half-mild, half sharp) instead of American. I'm thinking shredded American can only be found at a butcher or deli; I couldn't find it. I messed up and added five eggs instead or four; no biggie. This was a requested side dish to take to a barbeque. It was ALL eaten up in an hour and many raved on how good it was. I made a second batch for myself last night; this time using all the correct quantities. I also used half mild cheddar and gouda instead. Unfortunately, I forgot to add the salt. This time, it came out rather bland and not as well-cooked. I should have gotten smoked gouda. I think from now on I'll be using five eggs for 12 servings, and using half lb. sharp cheddar, half lb. something else. Also, I have a gas stove, so 350 for 1 hour on electric = 350/1 hour 45 minutes on gas. Still, gotta tell ya, it was easy easy easy and a hit at the party! Thank you very much for the recipe!
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This recipe is so easy and cost-effective! First time making baked mac & cheese, I used...