This was a very good recipe. I made a few changes to suit our lifestyle, but the "base" was superb! I made this with all natural whole grain elbow macaroni, and I added salt to the water for cooking. Next time, I will shave 2 minutes off of the macaroni cook time as the sauce softens the pasta up a fair amount. I used a fine whole wheat flour (intended for bread and pastry), unsalted butter, plain almond milk, and medium cheddar (which is the cheese I had). Unfortunately, all we had was some (powdery) Parmesan cheese leftover from before we started 90/10 Nutrition. The flavor of the sauce with the Parmesan was wonderful, but the texture was very unpleasant. Next time, I will use freshly grated Parmesan. The sauce was a tad bland, so I added just a dash of garlic powder (and will use fresh puree next time), a good sprinkle of salt, 1/2 tsp. of ground mustard, and several cranks from my pepper mill. It really was delicious, and I'm certain that next time we make it my family will be even more pleased than they were today!
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This was a very good recipe. I made a few changes to suit our lifestyle, but the "base" was...