I used 2% sharp cheddar for the shredded. I added 3 wedges of swiss laughing cow, 1/4 cup shredded parm.
*I included more cheese, and a variety when melting into the hot milk.
*The spices I used were a little salt, fresh ground pepper, garlic powder. I will make this again! Pros: Delicious and easy Cons: High fat, but an improvement on traditional recipesĭelicious.with some tweaks! I read some of the comments before I made this to get an idea of what people did to make it their own. And low fat milk instead of cream - seemed to work just fine. Using low fat cottage cheese worked really nicely. Well, it's definitely an improvement on the traditional recipe. Lots of comments mention the fat content as well. So, for those that found it bland, try good 5 year cheddar, add gruyere maybe and a touch more salt. I also used a fresh bag of spinach instead of frozen. I doubled the bread crumb crust because it didn't seem to cover the dish enough otherwise. Next time I'd like to try adding Gruyere cheese for more depth of flavour. For those that found it bland, perhaps you didn't use good sharp cheddar cheese? I used good quality 5 year old cheddar and I thought the taste was great. Broil until golden and bubbly, about 2 minutes.Satisfied my comfort food craving I made this Mac & Cheese last night to satisfy a winter comfort food craving. Combine the remaining 2 tablespoons parmesan, the herbs, and salt and pepper to taste in a small bowl. Stir in the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper transfer to a 2-quart flameproof baking dish. Whisk in the sour cream, mozzarella, Swiss cheese and 1 tablespoon parmesan continue whisking until melted, about 1 minute. Whisk in the milk and the reserved cooking water cook, whisking, until thick, about 2 minutes. Add the flour and mustard powder and cook, stirring, until the flour begins to toast, about 1 minute. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the butter to the empty pot and melt over medium-high heat. Reserve 3/4 cup of the cooking water, then drain the pasta. Add the pasta and cook as the label directs.
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