Awesome. I made this last night and boy it beats the box kind ten fold and that's skipping the HAM. I added 5 ounces of Dubliner cheese and gave it a little kick. I mixed the sauce in just enough to coat the macaroni and spooned some on top (I have about 1 1/4 cup leftover, good for fondue). Baked for 45 minutes or so. The top was nice and chewy, the inside was perfectly cooked. I suggest that you keep it at about 1.5 to 2 inches thick, so it cooks evenly and less time. This will now be a staple recipe for get togethers.

Reviewed On: Feb. 1, 2009