This is a Pillsbury recipe so I knew it would be pretty approachable, and it really was, despite making the mac and cheese from scratch. In fact, the hardest thing was finding the breadsticks at the store! I didn't find them until my third store. I was prepared to swap in the French Bread Loaf if necessary, but luckily store number three came through.
This was a new way to make mac and cheese for me. Most of the time, I've made recipes that required a roux. This one relied on cornstarch to thicken later in the process. I'm not sure it got quite as thick as other recipes, but I haven't compared any of the other proportions to evaluate how that would affect things. It worked fine, so I guess I learned something new here, if nothing else. My mods to the recipe: I had Swiss and Colby Jack cheese, so that's what I used. Anything would work, so pick your favorites. I used Kirkland bacon bits instead of making my own. I just dumped in what looked to be the right amount, and really, can you have too much bacon? The recipe does not call for salt, but you should add some. Start with a 1/2 tsp and go from there.
This was delicious! The breadsticks were crunchy on top and soft underneath. The mac was beautiful cheesy goodness that felt decadent, but not over done. I can't wait to dive into these leftovers!
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