My niece (14) made this for a recent family dinner. She is just learning to cook and therefore followed the recipe to the letter, only scaling up to make 8 servings. While it was not my favorite mac & cheese ever, it was good. The mustard, Worcestershire, and hot sauce combine to add an interesting depth of flavor. It was cheesy, creamy, and not too soupy as others have mentioned. Once you pull it out of the oven, allow it to set up for for at least 5 minutes. To those who found this grainy, try making the roux (butter and flour) first and let cook 2-3 minutes before adding the milk and spices. This will cook the flour taste away and should result in a nice creamy sauce. How anyone can say a box is better than this is beyond me. And "doctoring" with velveeta? Gross!! That's not even real cheese. Go for "real" ingredients! The 'chef' was pleased with her results, and there were no leftovers. Thanks for the recipe!
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My niece (14) made this for a recent family dinner. She is just learning to cook and therefore...