Chimichurri Mac and Cheese

The flavors were great, but I found it to be a little soupy. I ended up baking it for about 15 minutes to thicken it up a bit.

This was disappointing. I found the oregano to be overpowering, and thought the dish needed quite a bit more cheese. And considering how much garlic was in this dish, I couldn't taste it very well. If I attempt this again, I'll use more cheese, less oregano, and use cilantro and parsley leaves in addition to just stems.

This recipe has absolutely outstanding flavor. I added more cayenne pepper than the recipe calls for, because I I like a spicier flavor. I doubled the recipe, and baked it in a 7X9 glass baking dish, because I don't have a cast iron pan than can go in the oven. Also, because there are so many ingredients to prep, it's takes more time than I expected-not a week night meal, but definitely delicious and I will be making again.

Really tasty! A nice change from the usual. I definitely recommend adding the red pepper, increase it if you want a little heat. My only complaint- this is in the "quick" recipes issue, and it is relatively quick to make, but the cleanup was kind of major, there are several different pans used, and the food processor, and all that kind of exhausts me after dinner on a weeknight. Of course, I am somewhat lazy.

This was pretty good. My husband doesn't eat onions, so I left them out, but didn't miss the flavor. It was interesting to use cilantro and parsley stems, and they added a great fresh herb flavor to the dish. I added extra cheese on top before broiling and chicken as well, overall, my husband and I enjoyed it.