Hi everyone, I'm looking for a decent recipe for baked macaroni and cheese. In my opinion, most seem like they should be called macaroni and milk. The amount of milk and eggs seem more important than the cheese. Also, besides Velveeta, which cheeses melt best?
In an earlier post to the list asking about scalloped potatoes, a very good concept was presented which layered the ingredients with flour to thicken and a little milk. Do you suppose this would work for mac and cheese too? Normally, I prefer recipes with exact amounts. I'm not one for experimenting. If you know of such a recipe, I'd like to have it, or, tell me where to find it. If you prefer, send me a message privately. I apologize for being so hard to please and all these messages. Thanks in advance, Nancy Martin Oklahoma _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
