I can rate this recipe only four. I'm not a mac and cheese guru, cause we just don't cook it where I live. So it's a first mac and cheese that I've made. But I can judge that without all those alternations and additions I've made this dish would be really bland. Firstly, I've used not only milk but also sour cream. Somewhere about 3/4 of milk and 1/4 of sour cream. The recipe omit salt but don't forget it to put, the roux is tasteless without it. Also I put 1 tsp of mustard powder and black pepper. I'm not going to try to a tee all these recipes of mac and cheese here, they are quite similar. All you can do is just to vary the amount (2-3 cups)and types of cheeses (cheddar, monterey jack, parmesan, swiss cheese, cottage cheese, mozzarela, muenster, etc.) Mix different liquids and sauces such as milk, cream, sour cream, evaporated milk, mayonnaise. Experiment with spices: salt, mustard powder, black pepper, cayenne, paprika, thyme, karri, herbes de provence will work.
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I can rate this recipe only four. I'm not a mac and cheese guru, cause we just don't cook it...