I am not an expert chef, but I enjoy cooking, watch a LOT of "Food Network" and consider myself a fairly knowledgeable cook, but I made a startling discovery when making this recipe that I felt I should share. To the purists- I always read the reviews first and adjust accordingly. I reduced the pepper to 1.5 tsp. - I only used 2 eggs, and I added 2 tsp of sugar. After carefully following the directions for the roux, I then added the cheese into the sauce so that it was all melted together in a yummy sauce, then added the pasta, stirred, and moved over into the 9x13 baking dish. The pasta was absolutely swimming in the sauce. I clearly did not have enough. I went back and cooked 2 more cups of the pasta, added it, then baked. It was delicious. But what the heck was the problem with the amount of pasta? I assumed the problem to be the fact that I substituted "mini farfalle (bowties) in place of the elbow mac. I then ran a search and LO AND BEHOLD – I found a pasta conversion chart! WHAT? I can't believe I've never seen or heard anything about the need to make adjustments based on a pasta substitution. Turns out it takes twice as many bowties to equal elbow mac. If anyone else would like to see the conversion chart you can find it online by using these search words "taste of home how much pasta." I think under these circumstances, when providing a pasta recipe it would be helpful to provide the amount called for in ounces- rather than cups.
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I am not an expert chef, but I enjoy cooking, watch a LOT of "Food Network" and consider...