Man, I will be making this dish my whole life! It is so delicious! Baked it for about 45 minutes covered, then took the top off, added crushed crackers, and baked for another 10 minutes. I used almost 32 ounces of pasta, leaving about enough out for a regular sized bowl of pasta (probably a couple ounces). It was amazing! I also doubled the pasta again this time. This time I used (proportionally) 1/2 sharp white cheddar, 1/4 regular cheddar, and 1/4 mozzarella. Update: I baked this dish for our BBQ and it was a HIT! I doubled the recipe and even then it was all gone by the end of the party. This recipe is a great base for a delicious dish. I plan on playing around with different measurements of both regular cheddar, sharp white cheddar, and mozzarella.
I plan on making this for a graduation party we're having in a week and I'm very excited to see how it turns out. Even with almost 16 oz of pasta, the dish was still very creamy and not dry at all. If you want your mac and cheese EXTREMELY creamy, I guess that's good. With just 8 oz, it looked like cheese soup with some noodles in it. Also I used almost an entire 16 oz package of macaroni. I baked the dish covered for thirty minutes and then added the crackers and baked uncovered for 10 minutes.
I made a few changes, including switching processed American cheese for Mozzarella and adding some crushed up crackers on top. I made this dish for family dinner tonight and it was amazing! My mom, dad, and sister went crazy for it.
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