This was delicious! I made it exactly as the recipe was written. I am making it in a large quantity for my church Seder dinner, so I tried it out ahead of time. I am sure it will be a hit there also. Thanks for a great recipe.

Reviewed On: Mar. 31, 2007

This was by far the best homemade mac and cheese I have made. It was even good the next day warmed up. I used skim milk, lowfat cheddar cheese, colby/jack and lowfat mozzerella. Very creamy. I did substitute crushed Ritz crackers for the bread crumbs--that's what my mom used to put on it when I was a kid--adds that buttery taste.

Reviewed On: Jan. 19, 2007

I followed some of the review ideas, and doubled the ginger root, and used lowfat coconut milk. I added a pinch of cinnamon too. I used sour cream to garnish. It was by far one of the best soups I have made!

Reviewed On: Nov. 19, 2005