"This is very much like the mac & cheese recipe on the back of the old Mueller's Macaroni box when I was growing up. I tried Alton's anyway because his recipes are always good. I did not like the egg in it. It gives it a consistency I'm not crazy about. But I still love Alton. "

"If I could give this a minus 10 stars I would. I made this recipe exactly the way it said and after one bite, my husband and I spit it out. It was disgusting. I took all these reviews as gospel but now I'm wondering who rights them. How could anybody think this was a delicious dish and give it 5 stars? Perfectly good jumbo shrimp had to be thrown "

"I made this recipe but made changes. Instead of 1 cup brandy and a bouillon cube - which is nasty tasting - I used 1 cup beef broth and 1 tablespoon brandy. I also let it boil for about 10 minutes and reduce before adding the cream. I also added the crushed peppercorns a little at a time and tasted as I went along. It's a nice combination of fla""

"I combined this with a recipe I already had and made some changes suggested by other reviews. I rolled out the pastry sheet to a 10X14 rectangle, increasing the Italian cheese blend to 1 cup along with the 2 tablespoons Parmesan cheese and reduced the paprika to 1/4 teaspoon because the cooked cheese had an unappealing red color when I used 1 tea""

"Love the idea of this but it's way too complicated. I boiled the potatoes for 15 minutes, smashed with a spatula, put in oven for 20 minutes, added cheese and put back in oven for 5 minutes. If you don't boil them enough, they will shoot out all over when you try to smash them. The potatoes have to be soft enough. Also, I originally put the Parme""

"I cut back on the lemon. I learned from Ina's Chicken Piccata that she likes a lot of lemon so took that into account. However, even though it wasn't overly lemony, there was something missing. My husband kept saying "shouldn't there be mushrooms or artichoke hearts with this?" It did seem to need something but I don't know what. The good thing is even though there was a lot of garlic, it was not garlicky. I did add a tablespoon of parsley to help avoid that. Overall, I will play with this recipe a few times and see what I can come up with that is more rounded."

"I cut back on the lemon. I learned from Ina's Chicken Piccata that she likes a lot of lemon so took that into account. However, even though it wasn't overly lemony, there was something missing. My husband kept saying "shouldn't there be mushrooms or artichoke hearts with this?" It did seem to need something but I don't know what. The good thing is even though there was a lot of garlic, it was not garlicky. I did add a tablespoon of parsley to help avoid that. Overall, I will play with this recipe a few times and see what I can come up with that is more rounded."

"AB's recipe is just like the one I use to make Egg Nog. So I felt free to tweak it so it was as easy as that is. I took the half and half and heavy cream, put them in a 4 cup glass measuring cup and microwaved it on high for 4 minutes. Scrap off the skin that forms on the top and then gradually add it to the whipped sugar and egg yolks in a pan on the stove. Also, I added 2 tablespoons vodka with the vanilla. It keeps the ice cream from getting rock hard like all homemade ice creams after being in the freezer for a while. I can't wait to try his chocolate ice cream recipe. "