I made this for two Thanksgiving dinners and Christmas dinners with my friends and it literally disappeared in minutes, even in a 9 x 12 pan. I prefer to pour the drained macaroni into the pot with the cheese sauce, mix them together well, and then pour the whole concoction into the pan.
At first, I mashed butter crackers and mixed them with melted butter to sprinkle over top, but now I just cover the top with shredded cheddar cheese. Also because I live in Asia where many western ingredients are either hard to find or prohibitively expensive, instead of using dried mustard, I used a teaspoonful of dijon mustard with coarse mustard seeds the second time I made this which made it even more popular than the first batch.
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I made this for two Thanksgiving dinners and Christmas dinners with my friends and it...