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Spicy Baked Macaroni Recipe

Spicy Baked Macaroni

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (184)

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Average Rating:

Total Reviews: 184

Showing 21-30 of 184

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  • on October 10, 2010

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    This has become a staple at family events and holidays for me as it is always requested. I add a bit more red pepper flake then suggested for an extra kick.

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  • on August 27, 2010

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    We followed this recipe and made individual servings what a great dinner. It was just wonderful, definately would like to recommend this to all. If you are a mushroom or veggie lover you will Love this....lot of flavor.
    Thanks Giada!!!

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  • on August 03, 2010

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    There's just not quite enough flavor in this dish. It wasn't worth the trouble of making it. and it made SO MUCH! If you like lots of flavor in your meals, I suggest skipping this one over, or adding extra veggies/cheese.

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  • on June 07, 2010

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    The vegetarians in my family love this, and when they're not here I add some crumbled Italian sausage to it. One of the dishes I make now that gets asked for over and over!

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  • on May 25, 2010

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    First thing to know going in is this receipedwill not yield a creamy sauce. I have made this recipe at least 10 times and what makes it work for me is cutting the pasta in half and keeping everything else the same. The end result is a 9x13 pan FULL of pasta and veggies and cheese that makes a gooey, tasty and flavorful meal. I have made it with and without butter but the end result is don't skimp on the butter and bread crumbs, it adds to the flavor and needed moisture. Using Smart Taste or whole wheat pasta makes this meal a healthy and tasty option and it freezes wonderfully. I had a girls night with a vegetarian guest and this was a big hit, it just needs that one tweak of less pasta.

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  • on April 20, 2010

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    I just made this and both my husband and I thought it was very tasty! The flavor and texture were really nice. Instead of cubed mozzarella I used grated, but it still turned out great! I was confused when I read other reviews that said this dish was dry and bland....it's neither! I will definitely make this again!

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  • on April 03, 2010

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    Made once and thought I must have done something wrong. Made twice and decided the recipe was wron not me! Bery dry and no taste what so ever! Have cooked for 50 years and this is one of the worst things I have ever made! Just don't bother!

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  • on February 02, 2010

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    This is a great dish to make as a side. You can keep it in the fridge all week and have leftovers and I have even frozen it and it still tastes good reheated. Perfect with an Italian chicken or fish dish. I never have nutmeg so I omit it and it still tastes great. I didn't grow up on traditional mac and cheese so this is the perfect cheesy pasta consistency for me.

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  • on January 16, 2010

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    My boys aren't big on spiniach so I substituted a can of artichoke hearts, chopped. Next time I'll add a little tomato sauce, as the end result was a little drier than I expected. But still excellent!

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  • on December 20, 2009

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    I have made this recipe a number of times, with different variations. I love her method of putting breadcrumbs on both the top and bottom of the pasta, and sometimes will use panko. I have substituted fontina for the mozzarella and omitted the romano (using extra parmesan, and also used tiny balls of fresh mozzarella instead. Also, when a larger variety of vegetables are in season I play around with different combos, too. I've made it with different types of summer squash, fresh tomatoes, eggplant...you name it. It comes out exceptional every time! For those of you who think this should be like mac and cheese, sorry...it's not. It's better!

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