Delicious taste and good texture. Mine was creamy and not dry - and not greasy like some mac and cheeses. Other reviewers found it dry but I didn't. It was not bland either - the recipe says to use OLD cheddar for a reason I believe. Maybe some people used dry parmesan, not fresh?? Or maybe b/c I just sprinkled bread crumbs on top and didn't use a full cup mixed with butter? In case it's useful to someone else, since we don't buy food in ounces here, my conversions are 2 1/2 c macaroni, 1 block of cheddar cheese (450 g), 1 1/2 c cottage cheese (or maybe could use just a whole 500 mL), 1 c sour cream (250 mL).

Reviewed On: Aug. 26, 2009

This was probably a 4.5* - very good. I used sherry as written, not rice vinegar, and marinated for about 5 hours (meat and fresh pineapple separately). 15 mins before bbqing, added cut-up veggies (mushroom, zucchini, pepper chunks) to the pineapple marinade. We actually grilled the meat and pineapple/veggies separately and both turned out excellently - the boneless, skinless chicken was just right (not dry, not chewy). I'd use this again.

Reviewed On: Aug. 4, 2009

A great all-in-one meal. I doubled it and made 1/2 without cheese for the gluten-free, dairy-free, egg-free people at the table... I'm looking for easy, complete allergen-free main dishes and this one works!! Definitely a bit of prep but a food processor helps with the carrots.

Reviewed On: Jul. 30, 2009