Spicy Baked Macaroni

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Found it just a little too dry

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...Try using whole tomatoes in a 28 oz. can as opposed to the diced tomatoes the recipe calls for. Just use a wooden spoon to break them apart or use your hands. Here is a good tip: Use the tomato juice in its entirety that is in the can and pour all over the macaroni. It almost serves as a sauce itself combined with all the cheeses and of course the nutmeg- a wonderful finishing touch. This should make the pasta more moist OR use some of the pasta water AND the tomato sauce. Overall it's a great recipe that I use often for family dinners sans the mushrooms (I'm allergic.

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My husband and I made this twice and we were just as disappointed the second time as the first. This recipe is big enough for company but I wouldn't recommend it if you want to get an honest complement.

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This was easy enough to take to a potluck & held up well in travel. Would really make it again!

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Yum! Cheesy and flavorful with a crunchy top.

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As per the train of reviews,(I should have read them first it was a little dry. I added some water and more cheese the day after and it was perfect. THe nutmeg was a really nice twist in the flavor. We took the leftovers on a vineyard picnic the next day and one of my guests had FOUR helpings! I used portabella and crimini mushrooms which gave it a really nice flavor.

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My husband loved this dish, saying that is was one of his favorite. I on the other hand thought it was a little dry. The next time I make it, I think I will add another can of diced tomatoes like another reveiwer recommended. I also used diced tomatoes with garlic and basil just to add a little something extra to this dish.

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Everything was great, but it was a little dry. I didn't add extra tomatoes like other said because I figured the mushrooms would add liquid. When I used the leftovers, I added more cheese, mozzarella and provolone (it's what I had and it helped!

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this one is a little time-consuming in my opinion. definitely not a 30 minute meal. needs a little more spice. more pepper, more salt and less macaroni

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can probably add extra things