Review: So this one is the first Mac and Cheese that I had ever tried cooking from scratch. It asked for evaporated milk so I thought perhaps it would be interesting. I used extra sharp cheddar cheese as the recipe called for and added italian seasoned bread crumbs on the top. The sauce left much to be desired. Even with extra sharp and double the ground mustard, there wasn't much to it. The consistency was somewhat congealed from the corn starch, but that would have been expected anyway since I baked it. The recipe was easy to follow, I used bagged cheese and mixed it all in a pot. Took about 45 mins prep. Unfortunately I didn't eat much of it, which kinda sucks cuz it served 12 lol.
Aftertaste: It was pretty good. The sauce was pretty congealed the entire time so it wasn't a shocker it stayed that way.
Rating: 4, left much to be desired. Likely that it was just cheddar cheese.
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