Made a double batch for Thanksgiving there was non left.It was sooooo good.Everyone asked for the recipe.Would diffently make it again
a good m and c but not great. It was easy to make and pretty tasty but it did not knock my socks off. To be fair I used yellow vermont cheddar instead of white cheddar. So this could have made of difference.
This recipe is delicious and indulgent. The cheese combo is perfect - and the mustard gives the sauce a little kick. I added a bread crumb topping as well (bread crumbs and butter).
We mae this as a side dish for company. It was wonderful. I found it a little thick on the final mix (before we baked it) so I added a little more milk. We did use whole milk and a little half and half, that could account for it being a little thick. The taste is really rich and creamy. Everybody really enjoyed it!
I decided to try this recipe instead of my usual one. The Gruyere which is one of my favorite cheeses was a winner in this recipe. I gives it a zing. Because I was cooking for company I decided not to use the skim milk but used whole milk mixed with half and half. More calories but everyone raved about this dish. Thanks for sharing.