This takes too long to make. I have a tried and true mac n' cheese recipe, so I rarely try others. But this one sounded so good that I couldn't resist. Unfortunately, it's not as good as it sounds. I didn't have any cayenne so I used paprika. Don't think it made much of a difference. I thought one cup for breadcrumbs was a bit much but I went against my instinct and used the entire cup. Big mistake, because it was a big factor in ruining the recipe. All you could taste were breadcrumbs; seriously, it was like eating a mouthful of gravel. Also, I used 12 oz of macaroni instead of 8 because it really didn't seem like enough. Either 12 oz is too much or 30 minutes is too long to bake the dish because it was really dry. Could hardly taste the cheese; like I said, all you could taste were breadcrumbs. I used a large, sweet Mayan onion and I thought it would be too much, but after the onion carmelized for 1/2 hour it shrank down to almost nothing. If I make this recipe again (and that's a BIG IF) I will use only 1/2 the breadcrumbs, twice the onion; if I use 12 oz mac I will add 6 oz shredded jack and definitely will not bake it for 30 minutes. More like 15, probably. What cheese and onion flavors I did taste underneath all those crumbs did not impress me. I also didn't think the broth was necessary. I would use 1/2 n 1/2 or more milk.
Was this review helpful?
15 users found this review helpful
This takes too long to make. I have a tried and true mac n' cheese recipe, so I rarely try...