This recipe is a great base for a delicious dish. I plan on playing around with different measurements of both regular cheddar, sharp white cheddar, and mozzarella. I plan on making this for a graduation party we're having in a week and I'm very excited to see how it turns out. Even with almost 16 oz of pasta, the dish was still very creamy and not dry at all. ![]() If you want your mac and cheese EXTREMELY creamy, I guess that's good. With just 8 oz, it looked like cheese soup with some noodles in it. Also I used almost an entire 16 oz package of macaroni. I baked the dish covered for thirty minutes and then added the crackers and baked uncovered for 10 minutes. ![]() I made a few changes, including switching processed American cheese for Mozzarella and adding some crushed up crackers on top. I made this dish for family dinner tonight and it was amazing! My mom, dad, and sister went crazy for it.
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