Made a lot of changes to use what was on hand. Halved the recipe. Used French bread slices leftover (which I should have cubed). One egg, egg substitute for the rest, steamed broccoli, chicken sausage, cheddar cheese and added a little parmesan on top for flavor. A little dry (I had too much bread) but I will make it again.

Reviewed On: Mar. 17, 2011

made 3 batches this weekend. Doubled the macaroni each time. Batch #1: cooked macaroni 5 minutes, left out eggs, cooked 3 hours, ended up with mushy pasta and crust on the bottom of the crock. Batch #2: doubled recipe. Did not cook macaroni. Cooked 2 1/2 hours. This one went in a casserole pan for the local soup kitchen. Batch #3: did not cook macaroni, used 2 cans evaporated milk, 1 egg, 3 cups of cheese. Cooked 2 1/2 hours. Very custardy, a little bland. My family said "no more, this one is not for us."

Reviewed On: Apr. 12, 2010

I made a similar recipe from the recent "Healthy Cooking". My version includes zucchini, sun dried tomatoes and 3 cups of fresh spinach. I served it hot, and really loved it. Tried it cold the next day for lunch but found I preferred it warmed up. Would serve at a dinner party without reservation.

Reviewed On: Feb. 4, 2009