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Reviewed: Dec. 26, 2007

After reading so many reviews about the taste, I decided to change the cheese to Smoked Fontina--delicious! I would not use the bread crumbs next time. They did not add to the flavor and they were too crunchy.

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healed4real


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Reviewed: Jul. 20, 2007

Okay, liked it but...am I missing something? I could only account for 3T butter, but no big deal there. also, directions don't say what to do with the onion and celery. I just added it in the end and mixed all together before baking. But liked the flavor. different than regular ole mac and cheese.

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ABD297

	Cooking Level: Expert Home Town: Woodbury, New Jersey, USA Living In: Groton, Massachusetts, USA
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Reviewed: Sep. 13, 2005

The flavor was just so-so for all the work that went into it.

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JULIESNACK

	Cooking Level: Intermediate
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Reviewed: Apr. 1, 2004

Let a previous reviwer I would have liked to give this a higher rating. I concur the amount of time, preparation, steps and pans used were ridiculous. Forget the salt altogether and let the andouille provide the flavor. I will, however, keep working with this recipe. It has potential.

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TISHERSELF22222


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Reviewed: Dec. 8, 2003

While I would have liked to give this a higher rating, I just can't. While the flavor was O.K., the amount of time, preparation, steps and pans used were ridiculous considering the outcome. I think I could have used Velvetta mac and cheese, added the andoille, celery seed and onions to reap the same results. Won't be making this again.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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