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Don’t bother with this one either.

29 Comments

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As I’ve previously stated, I’m all about the macaroni and cheese. It’s the ultimate comfort food and while I usually make an old fashioned recipe of my MIL’s that includes the dreaded Velveeta, I’m always willing to try other versions.

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6 cups of cheese? How can you go wrong.

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This looked promising when put together. Very smooth and so creamy it seemed positively soupy.

(I had to add crushed Ritz crackers tossed with half a stick of melted butter because the husband likes a topping.)

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Out of the oven it looked good.

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But when I spooned it out? The consistency was weird, almost quiche like.

And the flavor? Virtually non existent. Dull. Boring. Bland. Dry. And even though it had a large bowl of cheese… not cheesy at all. How the Hell did that happen?

I’ve been known to consume my weight in mac and cheese and that little square was all I ate… so you know it was bad.

Very disappointing.

😩

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29 thoughts on “Don’t bother with this one either.”

  1. Hum how odd being that it called for salted butter and garlic salt that it was underseasoned. Coulda been the eggs/evaporated milk combo that made it a quiche. I once made mac with cream cheese/extra sharp cheddar/parmesan.

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  3. My mac ‘n cheese is legendary. My husband was Boston Irish so mac ‘n cheese was part of their basic diet. When his brother tasted my version he said “This is delicious but it’s not mac ‘n cheese” Well certainly nothing like they had ever eaten before. Don’t ask for the recipe because there isn’t one except for boiling 2 lbs of elbows and making 2 cups of your basic white sauce – what all else goes in is a fairly long list of ingredients with no set proportions – I’m Italian – we cook by taste. I will tell you that a small chunk of smoked gouda goes a long way to upping the flavor profile.

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      1. Oh there is lots more to my mac ‘n cheese than 4 cheeses LOL Actually only 3 – extra sharp Vermont cheddar, smoked gouda and Romano or parmesan – then I add the flavor – long list there…

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  6. Mac and cheese is a very subjective thing. I put some chilli powder and tarragon into my basic old cheddar cheese sauce. The original recipe called for nutmeg or mustard. I still add nutmeg. I also add leeks, spinach and ground sausage just because I love the flavour combo. My family loves it. Adding Smokey Gouda as mentioned by Grace above also sounds wonderful. I think I will try that myself.

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  8. Egg seems a little odd, but I’ve never made it from scratch. I’d swap out the mozzarella for some other cheese, it’s only good on pizza and lacks flavour of its own. Looks like some good ideas from others worth trying. Shame it didn’t delight you because it looked great as you say.

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  10. I hate it when a recipe turns out to be tasteless. Recently I’ve made 2 recipes from a website/YouTuber called Sip and Feast and both have been excellent. I’ll probably be featuring him on What’s On Your Plate soon. Can recommend!

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