This actually wasn't too bad, just made, based on what I had in the house. It is on the salty side, from the canned soup and the amount of cheese. It kind of has a slight alfredo sauce flavor from the parmesan cheese. I only had about 3/4 of a cup of cheddar blend cheese left, so I used 1 1/4 cups of fresh grated mozzarella for the rest. The footnotes say to use 2 cups of cheese. I made sure to boil the pasta very well, so it did not soak up too much of the cheese sauce in the oven and dry out. I even took it out 2-3 minutes early. I was also concerned about it sticking to my baking pan, but it didn't at all after spraying the pan lightly with PAM. I recommend measuring the pasta after boiling as I found that I only ended up needing about 1/2 the bag of the 1 lb cooked bag to equal the 4 cups. It didn't make a lot, but I still ended up with some leftovers that never got eaten for some reason.
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This actually wasn't too bad, just made, based on what I had in the house. It is on the salty...