This is an excellent recipe. The finely diced celery adds texture that I like. I altered from the directions by simmering the milk/egg mixture on top of the stove till slightly thickened and then poured over the noodles. That cut my oven time to about 30 minutes. 20 minutes covered, 10 minutes uncovered. I used panko bread crumbs and it was yummy.
This one's a keeper that's for sure! This time I went the exactly as written because of the previous review. I wanted to be sure there wasn't something wrong with the actual method because as the previous review wrote, something went wrong with the swiss cheese. I can't imagine why, because swiss melts quite nicely and when mixed with cheddar should have been anything but boring. The conclusion I came to is there is nothing wrong with this recipe whatsoever - the person before me, just didn't like mac & cheese made with swiss. Well, I love swiss - I love all cheese. Since this is a keeper - I already have in mind the way I want to try this next time. I will definately be trying Dustbunni's suggestion of the 1/2 cheddar 1/2 swiss mix. I also might consider maybe a little asiago or gouda in the future. I did leave out the bread crumbs though - I don't like anything soaking up the mealty gooey goodness of the cheese. Thanks for posting and sharing this recipe with the community Dustbunni!
I made this for my family and opted to use 1/2 swiss and 1/2 cheddar. I think the swiss was the demise of this recipe. I am a huge mac and cheese fan, but this recipe I found to be rather bland and the eggs somewhat scrambled while cooking. Not my favorite by any means. Sorry
imade this last night for my husband with bbq ribs and a salad. i have always had my own macaroni and cheese, but from the bottom of my hear this was the best and i will never make another kind. we are cheese lovers so added a little more cheese. thank you sooo much!