I was looking for a mac and cheese that didn't require a million ingredients and a lot of time.Being native to the south, my family and I are pretty picky about our baked mac & cheese. This is the first one that I've made myself and actually liked. I didn't expect this recipe to turn out badly, but I also didn't expect it to be SO good. I had to use Rotelle pasta, because that's just what I had laying around. I also doubled the cheese sauce (I used Sargento's Four State Chef's Blend) and tweaked the seasonings a bit. (Tony Chachare's "More Spice", and a few pinches each of cayenne, ground mustard, and white pepper.) I topped it with cheese, and then topped that with a Panko/butter mixture. Thank you so much for sharing!
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I was looking for a mac and cheese that didn't require a million ingredients and a lot of...