Jess Dang Jess Dang is the Founder of Cook Smarts where she also wears the hat of Chief Kitchen Coach. She left the corporate world in 2011 to start Cook Smarts because she was passionate about bringing food education back to our schools and family dinners back into our lives. Follow me here
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I'm really glad to know I'm not the only one who has an appreciation for the blue and orange box of mac'n'cheese. :)
This looks divine, though I would probably leave out the panko on top (just not a fan of the crunchy top...more room for more cheese if you leave it off!), but I would definitely give this a go with the fresh pasta option. Now that's something that never even crossed my mind! Thanks for the tip!
@Molly. Thanks for stopping by and your comment. You can definitely go either way - the stovetop option is all about creamy cheese, :). I've been eating fewer carbs so when I do have them, I like to indulge in the fresh stuff. It's SO good
I don't own a dutch oven. Can I follow the same instruction for melting the cheese in a normal pot above low heat?
Of course! I always love a Dutch oven only because it's sturdy, retains heat, and is easy to clean.
Nothing about this recipe worked for me. I used Rigatoni shells & they were all wrong, my roux didn't thicken, therefore when I added the milk there was no creamy sauce. In general it was completely flavorless.