EXCELLENT! EXCELLENT! I don't review much recipes, and this is one worth to review! Please read! :)
I wanted to use the 16 oz. of elbow macaroni, but also wanted it cheesy as well. So I "almost" doubled the wet ingredients (for the sauce). I found this to be a PERFECT RATIO for the 16 oz. macaroni. I used 3/4 cup butter, about 3/4 cup flour , 5 cups cheese total (I use half sharp cheddar grated myself and half regular cheddar) (reserving 1.5 cups of cheese for the top) and 5 cups of milk. I adjust the seasonings as accordingly as well!
**I never add the nutmeg. I'm a bit scared putting nutmeg in this dish, even if it's just a pinch! LOL
**Instead of the dijon mustard I use the mustard powder, and only use half the amount it states (only because I don't know how much of a mustard flavor it will pick up)
**I up the panko bread crumbs to 1 cup, and the melted butter to 2 TBs. The crust from that is amazing.
**I'm not a big fan of too much thyme, so I used italian seasonings instead.
** The cayenne pepper is great in this, but I usually half it if kids are eating it in case they're fussy. I have also sprinkled on crushed red pepper flakes instead.
**I do not use ALL sharp cheddar cheese. I use half sharp (freshly grated myself), and half regular cheddar!!!
**DO add the worsherchire sauce!
This is soooooo good! I will never want to try another type of mac n' cheese recipe ever. Thank you for reading! :)
** I included a photo and it's photo #2.
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EXCELLENT! EXCELLENT! I don't review much recipes, and this is one worth to review! Please...