*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this twice now, and both times it was a crowd hit - first thing gone from the table, and in record time. I used extra sharp cheddar cheese. The first time I cubed the cheese, the second time I shredded - both came out equally delicious. I also added some parm cheese to the panko topping - it browned nicely in the oven and gave it that little bit of extra flavor. I used a mix of 1/2 & 1/2 and whole milk in place of soy milk the 1st time, all skim milk the second time, and again, both were delicious (obviously the first was more rich). If you're trying to save a few calories, I forgot the melted butter the 2nd time and nobody noticed. Thanks so much for a wonderful mac & cheese recipe!
The taste was ok but I didn't feel like the cheese distributed throughout the dish very well. It melted but it was right where the chunk of cheese was it didn't spread. Maybe I didn't cube it small enough I'm not sure what went wrong. I also used italian bread crumbs for the topping and 1% milk instead of soy.