Did maybe 30 minutes initially and just kept adding ten or so depending on how it looked. like reviewers suggested and didn't really bother with a cook time since there seemed debate on the topic.
HOMEMADE MAC N CHEESE WITH NO MILK FULL
Once it’s almost hot, finish heating at full power for 30-60 seconds to warm completely. I used sliced cheese and shredded cheese ('cause I had it) the sliced was American while the shredded was provolone, cheddar, Monterey Jack, and mozzarella. Add a little more milk to the dish and reheat at 50 power until it starts to warm, stirring occasionally. I'll have to make it again just to get it exactly right because I had to put some of the extra noodles & cheese in a smaller dish. I might have sneaked an egg into the cream and milk just because it didn't seem right without it. Layering hard cheese & then pouring some milk (I actually used 6oz half & half with 6oz buttermilk leftover from a cake) over it was novel to me because my family did the heated up milk-egg-cheese combo poured over the noodles. Turn off heat and stir in Cheddar cheese until the cheese is melted. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. Cook, stirring constantly, for 2 minutes. The main reason I like this recipe is because of the execution. Melt 1/4 cup butter in a large saucepan over medium heat. I definitely altered things on a got-it-don't-got-it basis. I used sliced cheese and shredded cheese ('cause I had it) the sliced was American while the shredded was provolone, cheddar, Monterey Jack, and mozzarella.
The main reason I like this recipe is because of the execution.
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