Home Cooking

ISO, BEST home made Mac/Cheese recipe

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ISO, BEST home made Mac/Cheese recipe

TUSCANY | Mar 23, 2006 12:52 PM

I asked my husband what he wanted for dinner tonight. It's cold outside and comfort food is his desire. Only thing is, I am so tired of trying dull, boring, dry, lack luster recipes for baked from scratch home made macaroni and cheese.

I love the Stouffers frozen stuff and have tried to emulate it myself without much success. I know that I have to have a really soupy mixture that I add to the noodles. Noodles are sponges and will soak up moisture so it has to be very wet from the beginning. I also know that many recipes call for flour. Why is that? With the eggs in there, you shouldn't need to have to bind it with flour should you?

I will sit back and pray for major help here. I have everything needed to prepare supper tonight, except an exceptional recipe. Please offer suggestions.

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