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Alisha Ruiss: "Very good! I only used 5.5 oz of old cheddar and…" Read More
10Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. elbow macaroni
- 3 slices white bread (toasted)
- 7 Tbsp. butter (divided)
- 2 Tbsp. flour
- 12 oz. evaporated milk
- 1/2 cup whole milk
- 1 tsp. ground mustard
- 1 1/2 lb. cheddar cheese (grated)
- 8 oz. gruyere (American, or any other smooth melting cheese, grated or cut into chunks)
- 2 eggs (beaten)
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Reviews(1)
Alisha Ruiss 4 years ago
Very good! I only used 5.5 oz of old cheddar and I found it made a huge amount of sauce for the pasta (penne) I had (I didn't measure it but it was about 4 cups cooked), and no other cheese except a bit of parmesan on top with the whole wheat cracker crumbs (substitute for bread crumbs). I found the sauce a bit thick and I enjoy wine in my sauces so I added 2 splashes of white wine into the sauce, as well as about a 3/4 - 1 cup of chopped kale and 4 or 5 chopped sundried tomatoes.