This didn't come out as creamy as I would like a mac and cheese, but it was still okay for dinner. We just used the grease cooked off the sausage instead of butter for the roux and added a crushed clove of garlic, along with dashes of mustard powder, paprika, thyme and marojam for flavor. Only used 1/2C crumbs with some parsley for the topping; any more than that would have been way too crusty. As it is, if we were to make this again, we'd cut the flour to 2T, as we could taste flour more than the cheese in the sauce.
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This didn't come out as creamy as I would like a mac and cheese, but it was still okay for...