I just made this for Thanksgiving dinner. I used 2/3 c. of the shredded cheeses, omitted the eggs, and used 2c 1/2 and 1/2. I put the 1/2 and 1/2 and all cheeses in a pot and melted them all together into a sauce. Before putting it in the oven it looked like it was going to be so creamy and good. Not so much afterwards (and I only baked it for 25 minutes). It was dry, and I was very disappointed. It wasn't too expensive to make- I found all the cheese on sale- except for the muenster. Oh and I also used half the butter. I don't know how anyone can call this a "creamy" recipe. It is not creamy! I agree with others when they say the pasta:sauce ratio must be off. The flavor was good- it was just dry- I didn't want dry, I wanted creamy. I would try to make this again, because it did taste good. Next time I will use less pasta and hope that it turns out creamier.

Reviewed On: Nov. 26, 2009

This is very good. I don't see how some can say that it is too sweet. I did add extras though, maybe that's why it doesn't seem too sweet. I made 1 and 1/2 batches of the caramel mixture and added 1tbsp vanilla extract to it. I used 1c almonds, 1c cashews, 1/2c chopped pecans, about 12oz corn Chex, and 8oz of tiny twist pretzels. It tastes perfect, not to sweet or not sweet enough. I bought the biggest disposable roasting pan I could find. I think this is a must. It makes it pretty easy to stir every 15 minutes while it's in the oven.

Reviewed On: Nov. 26, 2008

This recipe was very good. I was trying to find a biscuit recipe that didn't require Bisquick, using a pastry cutter, and kneading and cutting the dough. This one was perfect and it was quick and easy to make. I too did not use the cream of tartar because I didn't have any. I will definitely be making these again. My husband loved them!!

Reviewed On: Oct. 27, 2008