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Showing 1-2 of 2
on October 23, 2007
This mac and cheese was creamy and cheesy but it still lacked the comfort and "it" factor that any good comfort food captures. I made changes as follows: I used whole wheat spirals and doubled the recipe. While melting the butter, I added some minced garlic. I ended up adding 6 more tablespoons of flour- my rue just wouldn't thicken up. I only did six cups of milk (remember, I doubled my recipe) and I think that was too much liquid to pasta ratio. I added 4 tablespoons of mustard and a dash of cayenne at the end for a little kick- this really helped add depth to the dish. I did not broil because like the previous reviewer, I don't like crunchy pasta. Not a bad recipe but not the mac and cheese of my childhood memories (and I'm not referring to the blue box!).people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 24, 2004
I made this for dinner on Tuesday night after a whole weekend of mac and cheese cravings but no cheese...*sigh* I used kitty cat shaped pasta I got for X-Mas instead of macaroni noodles. My mother declared it "Far superior to that icky Kraft stuff," and though she is not a mac and cheese fan, it tempted her to have a few bites. I did not broil it, because I was afraid it would make it crunchy on top, and I hate crunchy noodles. The cheese flavour was not strong enough for me, though, so next time I make it I will attempt to find and use stronger cheeses. BUT, it was a very easy recipe, and my first venture out of the infamous blue and orange box of Kraft - thank you for making my first experience with "real" mac and cheese a good one :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (245 g)
Servings Per Recipe: 4