Delicious! I went a little heavy-handed on the basil & vinegar, and would definitely remove the tomato seeds/juice next time, but these were scarfed down by my family anyway. I toasted French bread slices ahead of time in the broiler, then topped them and popped them back in the oven for a few minutes prior to serving to melt the cheese a bit.

Reviewed On: Oct. 26, 2009

I made this tonight as a test for a dinner party next weekend. 1. I used 2% instead of whole milk. Do not do this as it breaks and makes for a chalky texture. 2. I used pepper cheddar instead of pepper jack since I had it on hand; probably no significant difference. 3. The pasta amount is definitely a typo. I used more like 2.5 cups. 4. Personally, the hot sauce heat level was fine or too low, but I did not love the vinegar aspect it added. Next time I will do a combo of jalapenos and cayenne. 5. I will add more mustard next time and mix the chili powder into the sauce. 6. I added parmesan to the bread crumb/butter mixture and melted in the microwave instead of in a pan. Worked beautifully and saved me a dish to wash. Overall, this is a really good recipe. I may just have a piggy husband, but 8 servings is debatable.

Reviewed On: Oct. 18, 2009