I made a few changes to this recipe. I added garlic powder, dried parsley, a little bit of butter and some frozen whole kernal corn. I also threw in one cube of chicken bouillon with the water. To cut down on fat and calories, I used milk instead of half and half and I think it worked fine. It wasn't as thick and "chowdery" as I'm sure it would've been with the half and half, but I'd rather have fewer calories and less fat. I'll make this again, but I'll probably use more bacon. I might also add some cheese.

Reviewed On: Nov. 9, 2009

Very very good. I think I will skip the bread crumb topping next time. It was a little too rich...but the actual mac 'n cheese was fantastic!

Reviewed On: Sep. 22, 2009

This was pretty good. I halved the recipe b/c I only used a 2 pound roast and then I only cooked it on low for 5 1/2 hours. I tasted the juice halway through cooking and it was a little spicy for my tastes so I added some beef broth and that helped a lot. I will make this again.

Reviewed On: Sep. 22, 2009