I do a lot of cooking, but try to avoid making really carb-heavy dishes. I rarely eat mac and cheese, but found myself with a strong craving the other night and decided to give this a shot. This was my first time making mac & cheese from scratch and I am willing to admit that maybe I'm missing something here, but I honestly thought the sauce was too runny, it had a gritty texture I didn't care for (maybe from the flour or dried parm?), and after cooking it in the oven for a half hour my noodles were a lot mushier than I like. The flavor was Delicious however, especially with just a pinch of garlic salt added to my bowl. I compared this recipe to many others online and they all seem to be similar so maybe this is just what homemade mac & cheese is supposed to be like? But I was really hoping for a drier, smoother sauce. I might try it again sometime, reduce the liquids, and double the amount of noodles. there are also a number of suggestions other people have mentioned that might give me more of what I was hoping for.
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I do a lot of cooking, but try to avoid making really carb-heavy dishes. I rarely eat mac and...