I made this recipe, but with some much-needed modifications. Most important to note is DO NOT ADD SALT TO THE ROUX!! It will make the cheese curdle! Any and every time I have ever made homemade mac and cheese, if I added even a drop of salt to the sauce, it has curdled and then doesn't adhere to the noodles, and this recipe was no exception. If you want to add salt, add it when you serve it. In place of the salt, I added some paprika to the roux, and upped the pepper a lot, and that gave it some kick. I also found the amount of sauce to noodles was too much. I would recommend cutting it to 2 or 2 1/2 cups. I also baked mine for approximately 20 mins at 400, and I think it helped thicken the sauce and give it more flavor. The flavor of the sauce was really unique, but the cooking method needs some improvement. My verdict: quite tasty, but the cooking process definitely needs some modifying.
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I made this recipe, but with some much-needed modifications. Most important to note is DO NOT...