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Patrick Cox

Member since Feb 2012

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Reviewed Baked Macaroni and Cheese

Aug 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Need some help. The only change I made to this recipe was to use 3 types of cheeses instead of just Cheddar. I used cheddar, American and Parmesan. I feel like I tempered the egg properly because my roux was very smooth and silky, as was the cheese sauce when I poured it over the macaroni. However my end product was not as creamy as I would ha"

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