This recipe does have A LOT of steps, and IS not just throwing a bunch of ingredients together...however, it is worth it, so be sure to plan ahead. For the marinade I skipped the brandy, simply b/c I did not have any. I doubt you would notice. I didn't use a lb. of bacon. I used a couple Tbsp of REAL bacon bits. Omitted mushrooms, simply b/c I am not a fan. I did add large chunks of carrots into the marinade and let them cook with the meat. The other change I made was, instead of placing in a 9X13 pan, it went into my 6 qt crock pot on low and I let it cook on low until beef was tender. (approx 5-6 hrs) Amazing. You may choose to thicken sauce if you like a thick gravy. It was fine for me without doing that. I thought it was even better the second day. :)

Reviewed On: Sep. 18, 2011

Great recipe. I added less butter and 2-3 ounces of cream cheese.

Reviewed On: Sep. 18, 2011

I must admit I changed the recipe based on the reviews I read. The end result was a huge hit. I am not a fan of the typical "mushy, over cooked homemade mac n cheese" type dishes. I found a way to make this so it was not like that. I cooked whole wheat pasta until el dente. Drain and set aside. Next, place the cheese soup, milk (instead of half n half), 2 cups of shredded cheddar (I used the kraft that is states on the label that it is made with cream cheese), and 1/2 of a small loaf of velveeta in the crock pot. I also add 1 tsp of dry mustard. I let that melt together for approximately 1.5 - 2 hours. Once it is melted and combined, turn to keep warm until ready to serve. Before serving, I add the cooked, drained pasta and mix until well coated. It's creamy, not overcooked, and completely wonderful. There is NO need for extra butter in this recipe. Most complaints in the reviews I read were about it being "greasy" and that it does not reheat well. Mine was not greasy. It reheated better than any other mac n cheese I have made. If interested, other reviewers suggested adding broccoli, ham, etc. This recipe can be easily tailored to your personal tastes. Make it...you will not be disappointed. :)

Reviewed On: Sep. 18, 2011