I usually add an extra cup of shredded cheese and use different combinations like the four cheese or cheddar and Monterey jack bagged blends I often add chopped left over baked ham. Regarding time in the oven, I did not specifically time the cook, but I do remember that the crumb topping was slightly toasted in color, and the edges of the pan were starting to bubble¿probably about 40 minutes. Also, in a larger pan the mix would have also only been about 1 or 1.5 inches thick and hence would 'cook through' quicker than the deeper quantity of mix in the dish that I used. (the larger pan would have given more surface area to the mix, allowing it to dry out faster. The thicker (two inch) bed of pasta that I had was probably less prone to drying out than if I had used the larger dish specified in the recipe. The lesser quantity of pasta probably did help quell ¿dryness¿, but I think (more importantly) that my choice of a 2 quart (2 liter) baking dish (rather than the recipe-specifed 3-4 quart dish) forced the pasta mix to nearly fill the full 2 inch depth of the dish. The quantity of mix comfortably filled the baking dish and I did not have any issues with the mix bubbling over in the oven.
(specifically, the box was 13.25 oz /375 grams whole grain ROTINI) Not having elbow macaroni on hand, I used one box of Rotini Second, the recipe calls for ❱ pound elbow macaroni¿ (specifically, I used an 8 inch x 11.5 inch x 2 inch glass baking dish)
I did not seem to have the same problem with dryness that others spoke of, so I thought I'd share my changes that seemed to counter dryness.įirst, the recipe calls for a ❳ to 4 quart baking dish¿ Many other comments here focused on issues with dryness. I cooked this yesterday (WTH SOME CHANGES) and it came out fine but.
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