Maximum cheese and bacon levels, achieved.
By America's Test Kitchen | February 10, 2012
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Looks very good!
I thought this was sort of disastrous. It turned out watery and underseasoned. Maybe if the water was reduced to two cups? It’s hard to say. I wish I knew if it was the nature of the recipe or something I did wrong, but I don’t think I’ll make this again.
Do you put the ground beef in raw? Or brown it off first?
Both the beef and the pasta go into this dish uncooked.
Sorry to say, I am with Julie. This was disappointing. I think it would be better to brown the meat first? My pasta was way over done by the time the meat was cooked through – even crumbled quite small.
Mine also ended up watery, too! So sad! It tasted good, especially the next day as leftovers when all the water had been absorbed.
I’ve made this several times with excellent results.
Would like to try this, but not with American Cheese.
We did it,but browned the meat and cooked the noodles first. It was delicious!
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