A winner!! Like many others, I was skittish at microwaving shrimp so I cooked this on the stove and saved the nuking for my rice. I thinned it out with some leftover Pino Grigio from my fridge. Delicious!!

Reviewed On: mar. 2, 2009

My new go-to recipe for mac n cheese! The ultimate comfort food. My modifications: I shredded a 1 lb. wheel of aged white cheddar; I used all but a couple of handfuls in the dish and reserved the rest to sprinkle on top before baking. Completely omitted the breadcrumb mixture. Used 12 oz. of small shell pasta, and given the amount of sauce the recipe makes feel I could've used the whole box. Added about 6 oz. of whipped cream cheese. Gave the béchamel sauce a few healthy shakes of Tabasco (my son said he would've liked this better without the Tabasco sauce, but I felt the recipe would've been bland otherwise.) 20 full minutes in the oven was needed to make it bubbly and golden brown on top.

Reviewed On: jan. 26, 2009

Wonderful! I zested 2 lemons in place of the diced peel, and used Vintage lemon-lime seltzer for the carbonated water. I chilled the mixture for about 4 hours in the fridge prior to putting it into my ice cream maker. We scooped it directly from the maker into dessert glasses. Perfect texture and flavor. the only thing I'll change next time is I'll double the recipe.

Reviewed On: jan. 12, 2009