Wonderful flavor. I prepared it in a slow cooker using the remains of a sirloin tip roast which was okay, but next time I will use the hamburger and do it in a skillet as recommended.

Reviewed On: Jun. 6, 2011

I did not care for this recipe. The directions are way off--2# of macaroni? Then are you supposed to melt the cheeses in a bowl in the microwave? You can't stir it if you do. On the top of the stove the cheeses didn't melt right and didn't blend together. I added more milk and just ended up with a gooey mess that didn't mix with the pasta. I tried to rescue it with a few minutes in the microwave hoping the cheeses would finally coat the pasta, but it didn't help. I covered the dish when I put it in the oven hoping all would come out right. It didn't and I just gave up. I have been cooking for over 50 years and this is my all-time biggest disappointment.

Reviewed On: Mar. 9, 2011

The best part was the brown sugar. I prepared this in a frying pan with the intention of transferring it to the crock pot for serving later. I found the original to be way too dry for that and added a whole cup of water! I also did not use the green pepper as my digestive tract just doesn't handle that well. This recipe closely resembles one I've been making for about 50 years and which my family raves about. Instead of mustard it calls for Worcestershire Sauce. It also has about a half tsp of oregano in it. I usually stir in a tablespoon of flour after browning the meat and onions, which gives it a nice consistency--sloppy, but not overly so.

Reviewed On: Feb. 9, 2011