Colorado River of Cheese and Macaroni

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First of all, make 1/2 a recipe unless you're feeding an entire football team, offense & defense. 1/2 fills a 13"x9" baking pan nicely; I did not use individual serving dishes. I used all the cheese, then added extra on top after realizing my mistake. Not sure why the wine is in there; I used it, but it's like a drop in the ocean. If you're re-heating, take the extra time and reheat in the oven; microwaving breaks down the cheese. Delicious blend of cheesy flavors!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched the show with this recipe last week. Guy was right -- the cheddar, asiago and Parmesan cheeses compliment each other beautifully. Do not use the dried, Kraft Parmesan cheese. It costs only slightly more for the good stuff and -- buy the wedge and shred it; it goes a long way. I did not use the white wine, and used regular pepper. I cut recipe in half. Turned out rich and gooey inside with a beautiful golden crust on top. For mac and cheese aficionados, this recipe is well worth it. (How could it now be with all that cheese!