This is absolutely amazing mac and cheese and I am picky when it comes to my mac and cheese! Here are my thoughts: 1.
My picky 4 year old ate two bowls! Read More This will be a hit at potlucks, baby dinners, etc.and we will make it often! 7.
I omitted the salt, took out 1 T of butter, used 2% milkfat cheese and low fat evaporated milk and there was no difference in taste. This makes a TON and I mean a ton! I will probably 1/2 the recipe next time since there are only 2 of us but we already are looking forward to eating leftovers! 5. I had no problems with sticking and it was easy. I simply added a teaspoon of oil into the water when cooking the noodles, drained them and left them in a strainer with a plate on top. I omitted the step of pouring the noodles onto a cookie sheet. I also find adding other cheeses to sharp cheese sauces helps to cut out any graininess. I used fresh grated parmesan and also added 1 cup of mozzarella in addition to the sharp cheddar. So put in the extra elbow grease and stir! : ) 2. I know in making things like this before, if you don't do it long enough, it won't be quite right. The recipe said 3-4 mins, but it took me almost 12 minutes to get it thick and bubbly like it asked for. For those who think its too saucy or grainy, it may be because it wasn't whisked long enough in the part where you whisk the flour/butter and milk mixture.
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