Made this for Easter brunch and it was a huge hit. The ham itself is easy and good, but it's the sauce that puts it over the top. It's easy to make and tastes divine. My very picky friend said that it ruined him for ham served any other way forever!

Reviewed On: May 4, 2009

I usually follow Alton Brown's Stovetop Mac 'n Cheese recipe but didn't have evaporated milk, so I tried this one instead. It was really good and super easy! I did reduce the flour to 2 TBS (the basic rule for a sauce is 1 unit of thickening agent to 1 unit of fat) and that worked perfectly. I did double the recipe b/c when I measured out the pasta it didn't seem like enough. I ended up with enough pasta but a lot of cheese sauce leftover (about 3/4 cup). To make one recipe's worth, I'd probably use 1-1/4 cups of pasta. It makes a good base cheese sauce and would taste great with any mix of cheeses. Sorry Alton, but I think you've been replaced!

Reviewed On: Sep. 10, 2008

I haven't made liver in forever so I was surprised to find that my local store only carried it frozen. Defrosted the package in a bowl of water (only took a few minutes) and made the recipe exactly as it called for. It was dee-lish! Tender and moist, and it cooked really fast. I will never make it another way again.

Reviewed On: Jun. 22, 2008