Pretty good... Next time I might find a way to make it a little saucier, a light cheese sauce, for the husband. I thought it was good as written but think a little cheese sauce would be a nice addition.

I didn't have chili paste so I used way to much red pepper flakes instead, it was HOT! My own mistake of course, even still this recipe is delicious!! Super easy to make too!

Super easy and super delicious!!! This is definitely getting added into our regular rotation!

These are sooo good! I've gotten rave reviews every where I've taken them. I still need to work on getting everything to cook evenly all the way through. Delicious!!

This is exactly like Galumkie but without the cabbage! Very delicious!! I like to eat mine with sour cream and sometimes ketchup. Great served with mashed potatoes!

I think this is my favorite mac & cheese recipe so far... The first time I made it the flavor was great but the texture was terrible. I used crushed red pepper flakes in place of pepper and omit the breadcrumbs. I baked it covered the entire time. After I take the foil off & sprinkle Panko breadcrumbs on top and put it under the broiler on low until it was nice and golden brown! I plan on experimenting with the flour next time for an even creamier texture. Great recipe!

The only change I made was to omit the fennel seeds since i didn't have any, I added a bay leaf to the sauce instead. This recipe is awesome!! My husband usually won't eat anything with ricotta so the fact that he finished his plate with no complaints was huge for me. I thought it was wonderful! Next time I'm going to leave the foil on for almost the entire cooking time and only take it off to brown the cheese for the last few minutes. Following the directions with my oven resulted in a crusty top layer of overcooked/lightly burnt cheese about 2" all the way around, but it still tasted great!

The only modification I made to this recipe was to add about a 1/2 cup of chicken broth to the veggies to help soften them and add some flavor while they sauteed. It also helped the sauce go further in the end. I am not a fan of green peppers at all- even in canned sauces with GP added it gives the sauce a funky flavor in my opinion, so I was worried with this recipe. I left them in for my husband and I can honestly say I wouldn't have even known if I hadn't made it. All of these ingredients combine wonderfully to make a really well rounded sauce! This recipe is great and wasn't too hard to make at all! Next time I'm going to experiment with getting more flavor into the chicken...

Nice & easy! I added toasted sesame seeds as well and it was delicious! I'd like to try this again with a different type of fish....

Delicious! To make these faster I microwaved the butter & marshmallows on high (in a microwave safe bowl) for 2 minutes, stirred well, and microwaved 1 more minute. I added the vanilla right before mixing it with the cereal. Yum!

I love these! I think 3 min. at 350º is best. Toasting the pecans is a must & to top these off I lightly sprinkle a nice coarse salt over while they're still warm & gooey... Delicious!

I'd give this 4.5 stars if I could... I followed the recipe as written except I added a little Asiago cheese & I used about 12 oz. of noodles. I've been looking for a good mac & cheese recipe for a while and I'd have to say this is definitely my favorite now! Other recipes I've tried always taste like flour but this doesn't at all. Next time I'll add even more noodles to get the consistency I like. Thanks for sharing!

Great marinade. I added a little sesame oil because we love the flavor.

I love love love these! My fiance hates sour cream but he loves these & has no idea it's on the ingredient list. I do like to use the chive & vegetable cream cheese. I also add half a can of enchilada sauce to the filling mix & use the other half to drizzle on the top before baking. Delish & a part of our regular rotation here!

I'm not sure if it was the brand of beer I used but I really didn't enjoy the flavor it gave the brats. Each ingredient really stood out to me & just didn't meld well, giving it a strange taste overall. I like the idea but this combo wasn't for me.

This is soo good! I'm actually glad DH doesn't like it (a whip cream thing of his) because now I have the second pie in the freezer... all for myself. I'll definitely make it again. Thanks for sharing!

Very good! The meat was beyond tender- melt in your mouth good.

I had to make some adjustments because of what I had on hand. First of all I didn't have cilantro so I added dried parsley & sage, I used lemon juice instead of lime, and added a pinch more cayenne pepper. I also followed others suggestions to saute some onion & garlic. I increased the liquids to make it saucier to accommodate for so much noodles but once I follow the recipe I don't measure any of the additional ingredients but I probably used close to a cup of white wine & 3 tbsp of lemon juice. Even with my modifications it was really good and I look forward to trying this again with cilantro. One last thing- I used precooked shrimp and next time I will just toss them in with the pasta & let it all sit for a few minutes to heat the shrimp through. Cooking them separately resulted in overcooked shrimp but that was pretty much my own fault. A+ recipe and fast! Thanks

I followed the advice of a few others and added the chicken broth, soy sauce, and sauteed onions. After browning the pork chops I poured the sauce over them and tossed it all into a 375° oven for around 15 or 20 minutes to finish cooking. It was my first time making pork chops and my first time having them any other way than how my mom always made them (pan fried) and I thought it was delicious. We served this with rice & steamed broccoli. Thanks for the recipe!

Worked great & tasted good too!