If you are looking for a creamy, comfort food type, Mac & Cheese... this isn't it! Personally not what I think of when I want Mac & Cheese. The milk curdled and it looked like cottage cheese had been mixed in. You know how Cheddar Cheese separates, and doesn't melt to a creamy consistency? Well that’s what it did! You could feel the graininess of the Cheddar Cheese in your mouth. If you are going to try this recipe, I would recommend a creamier cheese, with a better melting consistency. If you use salt in your cooking, this definitely could have used salt (yes, even with all that cheese) and some additional flavors, perhaps garlic powder or onion powder. After reading other reviews, I doubled the cheese but that didn’t help. I used 8 oz. Cheddar and 8 oz. of a Monterey Jack/Colby Blend, 1/2 tsp. white pepper and 1/2 tsp. dry mustard powder. Easy isn’t always good! Cooking the macaroni and making a cheese sauce isn’t really that much more difficult or time consuming and, bottom line, well worth a little extra effort. I won’t be making this recipe again.

Reviewed On: Dec. 12, 2009

I was home alone tonight and we had our first snow shower of the season: put a chill in my bones thinking of what's to come... LOL Saw this recipe and figured a nice hot bowl of soup would warm me up. Well if you like canned, cream of chicken soup... go for it. To me this was nothing more than that... canned cream of chicken soup, with some lemon juice and a bit too much rice. Some recipes, made fast and easy, just don't measure up. Won't make again, but now I'm on the hunt for a really good recipe for authentic Avgolemono Soup, which really isn't that difficult or time consuming to make, in the first place.

Reviewed On: Dec. 2, 2009

Ok, I’ll give this recipe 5 stars for mixing and baking methods, it worked well for me, no cracks and a decent texture (didn’t use a water bath). Only 3 stars on flavor though. To me this cheesecake fell flat on flavor and it didn’t seem sweet enough. The crust ingredients didn’t look right, so I followed the ingredient list on the box of Graham cracker crumbs. After I formed the crumb crust, I greased the sides of the pan. I then blended the cream cheese and sugar with an electric mixer. In a small dish, I beat the eggs together and added them all at once, using a rubber spatula to blend in the eggs and all the remaining ingredients, didn’t want to over mix. All said, I will make this recipe again but tweak it some; maybe a bit more sugar, and some lemon juice and grated lemon rind, so the flavor is more to my liking.

Reviewed On: Nov. 27, 2009