Loved it! I must have tried a dozen mac and cheese recipes, but will make this from now on. I took the advice of others and added a teaspoon of garlic salt; also, I used 2 eggs because I like a firmer mac and cheese casserole. I used a whole 8 oz. package of macaroni and it was perfect. Maybe there was a typo error, and the writer meant to use 8 ounces of macaroni (1/2 of a 1 pound package.)
FABULOUS!! I fixed this for Thanksgiving. It was the perfect baked yet creamy sensation to suit all of my 50+ family members crowded around our table. I doubled the recipe and baked it in 9 x 13 stoneware dish. It was perfect! Several of our family members dubbed me the family maraconi maker from here on.
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My husband made this and forgot the egg and milk and it was still great! He also put some salsa on top and that really gave it a kick. For those who think it is bland, maybe using sharp cheddar would give a better flavor.
Get the recipe here >> Cheesecake Factory's Macaroni & Cheese @ cookeatdelicious.com
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