This is very good, though I did omit the jalapeño because we like our food milder. The sauce was perfectly creamy, and the green chilies added enough heat for us that it was still "exotic". Next time I'll try turkey meatballs to reduce the fat. Liked the coriander in the recipe, too.

I personally liked the macaroni and cheese a lot, but hubby and kids did not. No one liked the meatballs. That's a lot of seasoning for the amount of meat, and I followed the recipe to a tee except I used dried cilantro had no jalapeno pepper powder. I did not, however, have any problems with it being runny, just be patient and let the cheese melt and stir. It was the perfect consistency! I'd love to make the mac & cheese without the meatballs sometime because I thought it was a great mexican-type dish all by itself. I also supplied the photo.

I've made this twice and it's really good. The other poster mentioned it being liquidy, which happened the first time I made it. The second time I took my time and really let the cheese melt into the cream before mixing in the noodles and it was perfect. The adobo meatballs are a great touch and round out the dish. My adobo seasoning is salt-free (from Penzeys Spices, not Goya), so the meatballs were a great compliment to the cheesiness (sp?) and not overly salty. Also, a great idea to add coriander to the macaroni--it's the perfect substitute for nutmeg that I like to add to my regular macaroni. GREAT DISH!

I made this tonight and am eating it right now. I was not sure what "adobo seasoning" was, but I found something by Goya that had the word Adobo on it so I used that. I couldn't find any jalapeno powder so I used a whole jalapeno minced fine. I don't know what it would be like if you added the jalapeno powder, but just by adding the jalapeno it wasn't spicy at all. The flavor of the dish is really good, but when I went to serve it, there was a lot of runny liquid in the casserole. I think the next time I might leave out the cream and see if that helps. Also, the meatballs are very salty, there is a lot of salt in the adobo seasoning so the next time I will only use 1 Tbls of the seasoning. Instead of putting the meatballs on top of the dish, I cut them in half and mixed them in with the macaroni and cheese. The sauce is really good. I will definitely make this again, it's really good. UPDATE: the pasta must have absorbed the excess liquid because I ate the leftovers today and it wasn't too runny.