My husband and I both loved this. I tasted it before adding the parmesan and it was delicious that way as well. We used just plain white mushrooms. I also used 1% and Half and Half instead of whole milk and heavy cream because it was what I had on hand and it still turned out rich and creamy. I really only needed about 4 cups of vegetable broth. I will definitely make this again.

Reviewed On: Oct. 9, 2009

This was a huge hit with my family. I calculated the recipe for 16 servings for a party of 8 adults and there was very little left over. However, I tried adding a little extra cheese like some said and I ended up with too much and had to discard some, so next time I'll follow the recipe exactly. Also, the butter didn't seem to convert right and there was way too much for the topping so it never crisped, but it still tasted great. Before I baked it, it tasted exactly like my favorite frozen mac & cheese! For the reviewers who thought it needed something more, it would probably be great with a really strong, sharp cheese, like Asiago or Swiss mixed in. I will be making many more times!

Reviewed On: Aug. 4, 2009

This was very easy and very yummy. I used plain petite diced tomatoes because I had them on hand and it was missing something so I just added extra seasoning. I used vegetable broth instead of water. I made this for my 13 year old who recently decided she's vegetarian and it was tastier than the Irish beef stew I made for the rest of the family! We'll definitely make again.

Reviewed On: May 1, 2009