I made this last night (all but the baking) for dinner tonight. It was delicious! I didn't have mustard powder, so I just skipped that ingredient. I used 8oz of shredded cheddar instead of the American. I also used 2 cups of macaroni - penne, because no elbows in the pantry. I was afraid it wouldn't bake up bubbly from making it ahead, but it turned out perfectly creamy and bubbly. I refrigerated it overnight and took it out about an hour before popping it into the oven. I let it bake for 30 minutes just to be sure it heated through the middle. This will be our family's mac and cheese from now on! I can't wait to make it for a potluck.
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I made this last night (all but the baking) for dinner tonight. It was delicious! I didn't...