Delicious made as is! I watched the video and used 12oz of pasta (about 1.5 cups, dry). Next time I will try with 8oz for a creamier mac n cheese. Also, while I did turn off and remove the roux mix from the burner to add in the cheese, my sauce came out a little grainy--after baking for 20 minutes it was barely noticeable. From reading other reviews, it seems to have been due to the cheeses I used (four cheese mexican blend and sharp cheddar--both already shredded) or I added too much cheese in to the sauce (started with adding 1 full cup and then by the 1/2 cup). Another review says the cheese should be added in slowly, 1/4 cup at a time. I will try this recipe again, adding the cheese in smaller increments and maybe even shredding the cheeses myself.
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Delicious made as is! I watched the video and used 12oz of pasta (about 1.5 cups, dry). Next...