this is my new favorite recipe for homemade mac-n-chz. i would have rated it 5 stars if it hadn't been for the excessive amount of bread crumbs. in the future i will use half the amount. i subbed jack cheese for half of the sharp cheddar because i ran out of the latter, and it worked great. i also added a little cayenne to give it a kick. wonderful recipe.

Reviewed On: Oct. 26, 2008

the only change i made to the recipe was subbing tomato sauce (with the addition of a healthy dose of basil, oregano and garlic powder) for the spaghetti sauce. what needs to happen next time to make this a 5 star recipe is: 1) the bell pepper needs to be sauteed longer--the crunch was jarring, 2) the polenta needs to be doubled--it was hardly noticeable. i can't wait to make again with a little tweaking. thanks for the recipe!

Reviewed On: Oct. 24, 2008

In three words--uneventful and disappointing. I added 1/2 c. chopped onions to the meat mixture, doubled the curry powder, and skipped the apricot preserves in favor of bacon slices baked on top. The ground beef was almost flavorless and the stuffing tasted, well, *weird*. It was as if the stuffing was in the wrong place at the wrong time and I'm a huge fan of all things Indian (hence doubling the curry powder). I'll probably salvage the meat and add way more spice for tacos, but the stuffing has no business in any recipe or as a side dish.

Reviewed On: Sep. 30, 2008