I'm such an idiot. I put in a one can of chipotle peppers in adobo sauce. The recipe calles for ONE PEPPER. Don't screw that up. My mouth is on fire from taking a taste of this. The whole pot is ruined :(

Reviewed On: Jan. 19, 2011

Made exactly as directed. The noodles became total mush long before the allotted time. I didn't care for the sausage and since it was not in for very long, its flavor did not permeate the dish, and the sausage itself didn't get nice and soft like other sausage slow cooker recipes that I make. Add to that the cost of this recipe after you hunt down andouille sausage (6.99 for the package, the ONLY type at my grocery store) and I was looking at $15 for a pretty generic meal. It seems like this would be made just as easily making the sauce on the stove and preparing the noodles separately to give them the best consistency. On the positives - I thought that the sauce was really great. It's nice and creamy and quite tasty. I know it seems blasphemous to not use real cream or milk in mac and cheese but I always find that dishes made with cream sauce never reheat very nicely. If I make this again I will forget the sausage and go straight for mac-n-cheese, and only if I can get the entire dish for under $5

Reviewed On: Jan. 19, 2011

HOLY MOLY. This is my first time making pound cake. I'm not exaggerating, I think this may be the most delicious cake that I have ever eaten in my life. I made just one loaf and added 1/2tsp vanilla. WOW. Amazing. Only weird thing was I took it out after 50min and it was even a bit overdone!

Reviewed On: Dec. 8, 2010