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Showing 1-4 of 4
on March 26, 2012
Really yummy! I didn't use the freezing method, I just prepared and baked this right away. I was happy that this stayed moist and creamy after baking. I baked this at 375 for about 35 minutes. I also doubled the spices. I think the key is using a high-quality sharp white cheddar-no preshredded stuff. Thanx for posting!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
By Food Snob ;)
on November 02, 2008
I was just browsing through and was thrilled to see this posted. This is *the* only macaroni and cheese recipe I will ever use. It is nearly perfect. I say 'nearly' because there is just two slight changes that I have made. For our family, I do reduce the salt. Also, I prefer the flavor of onion in our macaroni and cheese, so before adding the flour in step 2, I add one finely chopped, medium onion and let that saute until translucent, THEN add the flour and continue with the recipe as written. As a previous poster mentioned, I also just tear up pieces of bread and toss them with butter for the topping. Fabulous!!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
By Chef #494016
on October 12, 2007
on October 11, 2007
I made this dish from one of my moms Martha cook books and it is AMAZING!! I absolutely love the addition of the nutmeg and cayenne. For the bread crumbs I just cut slices of thick bread into squares, toss with butter and top the dish with them. It is Fabuloso!! hehepeople 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 (288 g)
Servings Per Recipe: 8