Reviewed: Aug. 8, 2008

This recipe was pretty awesome! :) I didn't care for the Italian herbs, garlic, and parsley, so the next time I make it I'll exclude that. I also mixed some breadcrumbs in the topping which made it nice and crunchy on top. Good recipe!!

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6 users found this review helpful

Reviewer:

Mrs Habibi

Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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Reviewed: Aug. 5, 2008

Unlike many people that review recipes, I made this one just like it said and it was wonderful! I took it to a church potluck and it quickly dissapeared! The ricotta and Italian seasoning really made this a great dish- I will make this again!

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29 users found this review helpful

Reviewer:

Leah

Cooking Level: Intermediate

Living In: Apple Valley, Minnesota, USA

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Reviewed: Aug. 1, 2008

This is a very good recipe. You have to LOVE cheese though, as this is a super cheesy recipe. Next time I migh tonly use half of the cheese called for. I only did two things differently. I used an italian shredded cheese mix and shredded swiss, still putting in as much as the recipe calls for. I also browned some keilbasa and added that in when i mixed the macaroni and cheese.

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7 users found this review helpful

Reviewer:

Julie

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Reviewed: Jul. 6, 2008

This was so good. My husband and I were pleasantly surprised the this version of macaroni. (I'm always struggling to find a really good mac and cheese recipe.) I used monterey jack cheese instead of provolone just cause that's what I had. Also, did not have heavy cream...instead made a roux with butter flour and milk. I combined butter and homemade bread crumbs from a regular loaf of bread and spread them on top of the dish before baking. This was so delicious! Thank you for this one.

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14 users found this review helpful