This is really awesome recipe. I just made it and I ate close to half of the dish (I am sure this makes more than 2 servings...). The only reason I didn't devour it all is because I want to have it again tomorrow, and I used up my ingredients already. I used about 2 to 2 1/4 cups of elbow macaroni. As for the chili, I used sriracha very liberally (4-5 tsp), as well as adding some cayenne pepper (I like things spicy). At the last second I found out my cheddar is unusable, so instead I used 12 oz pepper jack + 4 oz smoked gouda + 1/2 cup parmesan instead. It was delicious! I think I like the pepper jack + smoked gouda combo even more than the cheddar + pepper jack. I figured since smoked gouda is a bit denser than the regular supermarket cheddar this gives to about the right amount. I sprinkled some bread crumbs too though I thought they weren't necessary - the dish is rich enough as it is and baking will give a top layer a nice crunch anyways. Definitely my favorite mac&cheese recipe so far. The texture and creaminess is perfect. This pretty much beats any of the other ones I've had, including at the restaurant (helped by top-quality smoked gouda). Will definitely make this again, and will try out with different cheese combos.

Reviewed On: Sep. 27, 2009

Excellent cookies. I used 20% less sugar than suggested (otherwise it's too sweet). I also added roasted skinned peanuts for extra crunch. Will definitely remake this.

Reviewed On: Sep. 27, 2009

This is good and really easy. The changes I made were: prebaked the pie shell, and based on the previous reviewers' suggestion, cut down the milk to 2 cups. I also cut back the sugar by 60%, and it was still pretty sweet (the recipe calls for way too much sugar). The modified recipe was a hit. I may try making this next time with cream for a richer custard.

Reviewed On: Jun. 17, 2007