Reviewed: Sep. 26, 2010

I used white cheddar cheeze its crumbled ontop instead of croutons...turned out great!

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Reviewed: Aug. 1, 2009

I made this because it combinds two of my favorite things, spicy foods and mac n cheese! It wasn't as spicy as i'd have hoped and it was really hard to grate the pepperjack. I didn't care for it, however I brought it to work and everyone there liked it.

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Steinbeck83

Reviewed: Jun. 26, 2009

This was bland & dry. I followed the recipe to a 'T' so I am not sure what the problem was but it was not a hit at my house.

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Amanda

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

Reviewed: Jan. 10, 2009

This recipe was indeed easy to make, and delicious too. I made it for a dinner party and all of the guests really enjoyed it. Upon the recommendation of previous folks' comments, I used 16oz of the Elbow Macaroni and that seemed to be the perfect amount for the cheese, but the next time I have 8 people over for dinner and make this recipe I will definitely make a double batch! I'm also planning on making this again sometime next week and adding in peas and some type of spicy sausage...lots of ream for improvision with this dish.

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shelanm

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Jan. 1, 2009

Perfect combination of savory and spicy. The only differences I made were to add Ritz with butter on top and I didn't have enough colby jack so I had to add a little sharp cheddar! Yum Yum delicious!

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lorig23

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Cooking Level: Intermediate

Home Town: Winchester, Tennessee, USA

Reviewed: Dec. 12, 2008

very yummy indeed! I followed the recipe exactly, except of course - I doubt any of my ingredients came from California. I think they came from good old NY dairy farms. I used skim milk too, not to save on fat - just because that's what I drink.

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Donna

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Buffalo, New York, USA

Reviewed: Dec. 8, 2008

this is a typicaly very great food for the soul.

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Alissa

Reviewed: Nov. 17, 2008

This is awesome!! However, I live in TEXAS therefore I used Texas butter, Texas milk, Texas cheeses. Not sure if there is any difference with California products ... I added a jalapeño, chopped fine to give it that bite instead of crushed pepper flakes … Also tried with crushed buttered cornflakes on top ... I think it also needs a whole 16oz macaroni instead of just the 8oz

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Debbie P

Reviewed: Nov. 13, 2008

This is an awesome recipe!!So easy to make tastes great the next day!! I omitted the spicy ingredients so the kids could eat it too and I added some shredded mozzarella cheese only because I didnt have quite enough colby and monerey jack. Delicious!! My husband and children loved it!! I do plan to try this with the spicy ingredients as well. I do agree with the other reviews that this recipe really does need a whole 16 oz of noodles because there is alot of sauce. Other than that Great!!

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macsgirl98

Cooking Level: Intermediate

Reviewed: Oct. 27, 2008

This was a good macaroni and cheese recipe with a little zing. I made this recipe using an entire box of elbows and as another reviewer noted, there was plenty of cheese sauce. Be sure to use fresh grated cheese (not the pre-shredded stuff) – I think it makes a big difference! I didn’t have any croutons on hand, so I topped the casserole with seasoned bread crumbs instead- it was delicious! Everyone gobbled up this comfort food with a kick- we will definitely make again!

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