4 Reviews of Special Mac and Cheese for a Crowd

From: appleydapply

On Apr 17, 2007

This recipe was OK but I think it could use some adjustments. I found the white sauce difficult to make as directed - I've never seen a white sauce recipe that says to dump the milk in all at once, and now I know why - the butter/flour wouldn't dissolve. The casserole didn't have much cheese flavor so I would suggest doubling the amount of cheddar. When I added the cheddar to the hot milk mixture, it dissolved quickly and I almost couldn't tell from texture, taste, or color that the cheese had been added. Probably because of the lack of cheese, the mustard was the strongest flavor in the recipe.

From: Charlotte J

On Aug 7, 2007

This smells really good can't wait for it to get out of the oven. I cooked my white sauce on the stove and had no problem with adding the milk all at once. I do have to agree, that it could use more cheese flavor. I think doubling it as appleydapply said would work out nicely. Made for Zaar Tag 2007 game

From: pattikay in L.A.

On Sep 6, 2007

Great macaroni and cheese! This is very similar to the way I normally make it, but with some significant differences - the cream cheese adds just the right touch of added creaminess, and the extra cheese and crunchiness on top are a great addition. I didn't have croutons, used crushed Ritz crackers instead and they were great. Thanks for sharing!

From: * Pamela *

On Aug 7, 2007

This was ok. I froze two casseroles and when I defrosted one, I forgot to add the croutons to the top, but I'll try to remember them when I serve the one left in the freezer. I think if I were to make this again, I would add at least double the cheese because it didn't taste nearly as cheese-y as I thought it should.