Reviewed: Apr. 30, 2012

Nice change of pace for Macaroni and Cheese, I could not find powdered Jalapeno pepper, so I used 2 tablespoons of jarred mince jalapeno. If you don't like spicy foods, you could just omit them all together.

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Reviewer:

Mrs. Chef Esh

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 28, 2012

The meatballs need help, so season them however you'd like. I was excited to try this recipe honestly. I was a little skeptical of the fat free cottage cheese and the light sour cream. I highly advice all of you to not use the fat free cottage cheese because the mouth feel is unpleasant. What's the logic behind using light sour cream and fat free cottage cheese if you've got other high fat ingredients? Just go for the gold and make a good recipe for Pete's sake.

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Reviewer:

Grapesonstars

Reviewed: Apr. 28, 2012

Disappointing! I wish I read the reviews first before I made this dish, I bet it would've saved the flavors and textures. The fat free cottage cheese was a bad idea!!!

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Reviewer:

chocoa

Reviewed: Oct. 7, 2011

mac n cheese was ok but the meatballs were missing some flavor! dont know if i will make again

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5 users found this review helpful

Reviewer:

adills

Reviewed: Sep. 14, 2011

Thought that the fat-free cottage cheese wasn't exactly the most fun of textures in my opinion. The kids that I made this for spent a lot of time picking out those unmelted chunks of fat free cottage cheese (it was the only cheese that stayed chunky after the melting process.) I feel that if you used full fat sour cream and perhaps 2% ricotta cheese, it would've improved the taste and texture a lot better. Anyway, if you're using roasted chiles that you made yourself or even fresh green chiles from the garden, definitely take the time and mince up some fresh garlic garlic over garlic powder. It'll make a huge difference, because fresh garlic and chiles kind of bounce off of each other and make beautiful symphonies together. As far as the meatballs go, it would've been nice to have a little bread crumb addition with an egg to bind it. You know, to remind us of a real meatball as opposed to seasoned balls of meat. Would I make this again? Well, not this recipe by the T like I did prior, but I would definitely tweak the recipe quite a bit to where it wasn't the original.

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Reviewer:

Krizia

Cooking Level: Professional

Home Town: Naperville, Illinois, USA

Living In: Paso Robles, California, USA

Reviewed: Dec. 28, 2010

Delicious! Meatballs: I used ground turkey, added diced onions and garlic to the meat mixture, added chopped jalapeno peppers instead of powder and used less Adobo than called for (used dashes until it seemed right). The amount in the recipe would have been way too much with Adobo that has salt. Cheese mixture: Instead of cotija cheese, I used a shredded Mexican mixture and used chopped garlic rather than powder. It was so tasty and the meatballs really compliment this dish!

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5 users found this review helpful

Reviewer:

ANONISGOOD

Reviewed: May 3, 2010

I made this over the weekend for some friends. Although I did change up the recipe (used already made/frozen meatballs and added adobo seasoning to it), still was a hit. I personally thought the recipe was 4 stars, but this turned out to be the favorite dish of the night amongst everyone else. Definitely be patient and let all the cheese melt together before adding the pasta. The combination of the different cheeses was great (I actually used a 4 c of a mexican blend rather than 4 c of plain cheddar cheese). Tastes great reheated the next day as well.

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Reviewer:

Dilnavaz

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Jan. 15, 2009

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.

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5 users found this review helpful

Reviewer:

P-Noodle

Reviewed: Sep. 22, 2008

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.

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Reviewer:

HOOSIERENVY

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Nov. 5, 2007

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!

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8 users found this review helpful