Good flavor and the meat was very tender.

Not exactly what I was expecting. But I still gave it 4 stars because the flavor of the meat was great, it just needs something else before you put it over the pasta. For the leftovers I will either add it to can spaghetti sauce like one commentator does, or add some tomato paste and tomato puree to thicken it up and really make it a "sauce" for the pasta.

This was regular meatloaf, not any better or worse than usual. But I think I had really high expectations because I love cheese. Even with the cheese, this was your basic meatloaf. And with the cheese it limits your sauce options somewhat in that we didn't want to add gravy.

This didn't have any flavor. I even added some crushed red pepper, but the cream cheese completely over powered all the flavors, so I was left with a really thick, tasteless dish. I won't make this again.

I love macaroni and cheese, but apparently not cooked in a slow cooker! Turned out a thick mush. I didn't even pre-cook the pasta, and it still turned out very mushy.

Everyone loved it at my son's first birthday party! Only gripe is I wish I would have halved the recipe because the recipe makes 2 punch bowls full and we only needed 1.

This is my favorite recipe for home baked mac n' cheese. I got the recipe from my mother in law, which is the same as this one, except that we omit the velveeta and only use real cheese. I am from Wisconsin and kind of hate processed cheese! Just means you have to stir it before serving.

Update - finally made with fresh fennel and the pasta was much better!! Loved it. Easy recipe to make and pasta turned out great. I live in a small town in Wisconsin, so unfortunately I was unable to find fennel and had to substitute some fennel seed. I will make this again once I get to the "city" and am able to find fresh fennel bulb.

This is how to make carbonara at home! I add red pepper flakes because we like it spicy at my house, and the flakes work well in this recipe. I have also made it with other kinds of pasta, such as penne, depending on what we have in the cupboard.

Loved it! Finally have new recipe to add to the limited selection of dinners my husband likes too! Made a few changes though. Substituted 1/2 cup of buttermilk for some of the heavy cream because after thanksgiving, my grocery store only had a small container left. (Unlike other reviews, I wouldn't dream of making a cream sauce without cream!) Also, I used 1 14.5 oz can petite diced tomatoes and one 14.5 oz can fire roasted tomatoes. Lastly, I added a little brown sugar to balance the heat from the red pepper flakes, and because I didn't have any sweet italian sausage, just mild. Can't wait to make it again!