I made the sauce exactly as the recipe states and my husband and I both thought the balance of sweet/tangy was perfect. I put 6 thighs in a glass dish, basted with sauce, covered with foil and baked at 375 for 20 minutes. I removed the foil and basted again, baked for 10 minutes uncovered. In the last 10 minutes, I upped the oven temp to 400 and basted twice. The chicken came out perfect and clean up was a breeze. Paired with white rice and some broccoli, this was a fantastic weeknight dinner. Thanks for the recipe!!

Reviewed On: Nov. 20, 2009

I subbed mild cheddar cheese for the American cheese, added some grated romano cheese to the bread crumb topping and baked at 400F for 25 minutes. The hubs (born and raised in the South) loved this mac & cheese recipe! It wasn't overly creamy, but that's probably because I used cheddar instead of American. Easy to make, just the right amount of seasoning and very cheesy/filling. Do not alter the ratio of cheese::noodles, it comes out perfect after baking! Update: this is fantastic reheated the next day.

Reviewed On: Nov. 18, 2009

I used frozen deep dish pie crusts, packet gravy, steam fresh veggie medley and added 3 cooked yukon gold potatoes as well as salt, pepper & fresh rosemary/sage. Baked at 350 for about 60 minutes and then let sit for 10 minutes before slicing. This was a quick and easy way to use up leftover turkey and I think it will taste even better tomorrow after the flavors have more of a chance to set.

Reviewed On: Nov. 17, 2009