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Homemade Mac and Cheese

Reviewed: Apr. 1, 2013
I burned the stove so that there are giant brown rings around the burners. The floor's sawdust-ed in cheese shavings and flour. Nearly all of the milk and cheese in the house is gone. There is a giant bowl of half-congealed noodles bulging out of the fridge. So saying, I would strongly recommend the use of only two cups or so--at the most--of milk. At least, I assume that's where I went wrong. I had to try and empty some of the milk from my saucepan. Thank goodness I had accidentally grated up an ungodly amount of extra cheddar cheese. This action may or may not have caused the darker splotches on my stove, but then, that could have been the plastic strainer that melted all over the upper burner. This did taste really good, but the sauce wasn't very thick because I was a dumba** and added all of that cheese, forgot the extra butter, did not actually bake the dish, and may or may not have overdone the noodles. I am going to rate this three stars, crawl under my bed, and never come out again.
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