I did not care for this mac n cheese at all, and neither did my husband. I prefer a creamier macaroni and cheese; I like using meunster or gorgonzola, in my recipes to kick up the flavor and add more of a "creamy cheesy" aspect. The texture of my dish was grainy. When making the cheese sauce, I treated it the way I would a gravy: meling the butter, whisking in the flour, then added milk while whisking to ensure a nice smooth base. Once I completed that step I gradually added the cheese, yet the texture still wasn't right. The flavor was also a bland. I added a little more salt, pepper, and a pinch of cayenne just to kick it up a notch. The last reason I gave this dish such a low rating was the recipe itself. For new cooks who may not realize that you need to make a rue out of your flour, butter, and milk, this could be a real disastrous dish. Furthermore, I had to broil mine for about two minutes in order to get a nice crisp top.
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I did not care for this mac n cheese at all, and neither did my husband. I prefer a creamier...