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So dang good! Oh my! I am not a fan (or should say was not) of mac and cheese but this is really good! I have to make a couple of comments though. First, I salted my pasta (and I used penne, just a personal preference). Also, I added the 1/2 tsp. salt as stated but found that to be quite salty (and we even like things salty). I had to thin with more milk. Not a lot but probably 1/2 c. I didn't use but probably 1/2 the sauce I had and it turned out very rich and creamy. So next time I'll watch the salt and probably only do 1/2 the sauce for the full recipe. Very tasty though. My picky 1 year old agrees! :-)
Wonderful! Came together fast (after grating the Parmesan LOL) & doubled beautifully. Smelled delicious & tasted even better. A real keeper in our house - will be serving at Thanksgiving as a side. Served with home smoked pork shoulder & braised collards on Mischief Night. Thanks again Picholine!
Holy Smokes!!! This was WONDERFUL! It will certainly repalce my other recipe! We thought it was perfect in every way... not too creamy, not too dry, nice and cheesy, and the "crust" was to die for. Your description of the dish was dead on and we enjoyed it very much! Thanks so much for posting this keeper :)
This was DELICIOUS!!!! My husband said this is the best Mac and Cheese he has ever tasted! YUM! It smelled great as it baked, and tasted even better!
Delicious! I used the "Lite" (haha) Velveeta, and this dish still turned out to be excellent! Note: A double batch fills a 13x9 perfectly. I also mixed some sharp cheddar into the sauce and sprinkled it on top with the parmesan. Definitely a keeper!!!!