By Kymmarie on September 11, 2005
Photo by Kymmarie
Photo by Kymmarie
"Called Schinkenbegrabnis in German. It's Ham and Cheese Macaroni."
Serving Size: 1 (128 g)
Servings Per Recipe: 4
"We really enjoyed this casserole! I used a combo of Cheddar and Mozzarella cheese, and lots of leftover ham. I did do one thing differently, I made a roux with a mixture of milk and cheese, and poured it on top. I did this only because we thought we would like it a bit saucier and cheesier. I am sure it would have been great without it though! Thanks for posting! "
"This was good. I thought the baking instructions were a little vague. I started out baking for 15 minutes and the cheese was melted but the egg cream mixture didn't look done. So I covered it with aluminum foil to prevent the cheese from overcooking, and popped it back in the oven for another 15 minutes and that was just right. So next time I'll probably cover with the foil and plan on baking for 30 minutes."
"I mixed in about 3/4 cup of cheese rather than sprinkle on top. It turned out really well, family liked it."
"Everyone in the family raved about this, and went back for seconds. I followed the recipe exactly except for adding a garnish on top. My sauce wasn't brown, but it was good. I was concerned it wouldn't be moist enough for all that pasta, but I was wrong. It was just right. This isn't a heavy mac/cheese recipe, which is a good thing for us, and it still tastes cheesy. thanks for sharing a winner."
"This was good and easy to make. I followed the directions exactly and it turned out very nicely, though I'm not sure the sauce was light brown. It still seemed cooked to me. Also, it makes A LOT more than 4 servings! At least for my family."