Great method. I had to give only 4 stars bc i used 16oz of pasta, only 2.5 cups of milk, and I also added a pinch of paprika. I used Cabot seriously sharp white cheddar & Kraft white American singles. Mine turned out exactly as I imagined. I didn't want to add any garlic, mustard or anything like that; I agree with a previous poster that the cheese should be the star here. Great process, and it baked to perfection with a beautiful golden crust. TIPS: if you're not gonna add any spices, salt the water for pasta & use salted butter. Make your roux and cheese sauce on med-low heat.
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Great method. I had to give only 4 stars bc i used 16oz of pasta, only 2.5 cups of milk, and I...