This was difficult not to burn. Make sure you're constantly stirring, but it's not worth the time. Even with 2tsp salt it lacks flavor. The pasta is gummy. I'm surprised it made it into one of her cookbooks, not the quality I'm expecting.
Rating: 3 stars
i miss when you used to be able to print out recipe with image... now i have to cut and paste into an email...... totoally sucksl
Rating: 1 stars
It was super gummy even before the cheese was added. Took more than 30 minutes of constant stirring. After serving it with my apology, I trashed it. Will try again but will cook my pasta separate and add some of the pasta water as a thickener. Hated wasting all of that time and cheese. Sorry only one star from my kitchen.
Is is cooked pasta or uncooked pasta?
I found this to be quite gummy. The cooking time for the pasta is much longer than 6 minutes. I doubled it and it's still quite al dente. Also, you MUST cook this in a very large skillet. My stove is a mess from the milk and bechemel sauce spilling over even when I was being careful. Definitely a miss in my book - I'll be cooking mac 'n' cheese the old fashioned way.