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Cafe Bartholomew

United States

Member since Aug 2012

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Reviewed Baked Macaroni and Cheese

Aug 28, 2012 in Food Network Community Toolbox on

This was a great foundation recipe to improvise with. I wanted a more creamy result so I adjusted a few things; the end result was fantastic! For the roux portion, I used Irish Butter for the increased fat content, and used an additional tablespoon to give the overall product a little more creaminess. I used a blend of aged sharp white cheddar "

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