Reviewed: Oct. 25, 2009

I added 1 1/2 pounds cubed, cooked ham. I also added 2 tbs chopped, fresh parsley for some color. I would skip the salt.

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ang1114

Home Town: Newaygo, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Oct. 10, 2009

It was just okay. I made it exactly as directed. I was expecting it to be better. We weren't too crazy about the eggy mixture with the macaroni and cheese.

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lynnshamrock

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Reviewed: Oct. 3, 2009

This turned out fairly good for me. I doubled the recipe, added 2 tsp seasoning salt, 1.5 tsp garlic powder, 1.5-2 tsp pepper and added the noodles without cooking. I cooked on low for about 2.5 hours while we were at my dtrs soccer game. I was surprised at how fast it cooked but the noodles were still a little hard. The sides were almost burned by that time. I added more milk and let it cook for another 20 mins. The liquid was absorbed so quickly I will definitely add more next time. Overall, very good flavor. Thanks!!

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Sep. 27, 2009

I followed the directions to a "T" except added 1/4 cup bread crumbs sprinkled on top. The result was dry macaroni with cheese that looked as though it was never even cooked. Very disappointed.

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femme182

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Reviewed: Sep. 15, 2009

So easy and so good, I followed the recipe exactly and it worked out perfect. Maybe my 45oo altitude helped?

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Sep. 1, 2009

I made this for a pot luck and it turned out great! I used about a cup of chopped Velveeta cheese to make it creamy and also used the cheddar for flavor. I didn't precook the noodles and it was ready in 3 hours after cooking on low. I also added onion and garlic that I had cooked on the stove in olive oil and butter for that extra oomph.

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dpribula

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Lino Lakes, Minnesota, USA

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Reviewed: Aug. 31, 2009

Like so many others, I had to make a few modifications to suit our tastes. I also needed to adjust the amount I was making for our group. I did parboil the macaroni for a couple of minutes and made sure to stir everything every half hour or so to keep from sticking. Plus, I do think it made for a creamier smoother sauce in the end. Also added some of the reserved hot pasta water to the sauce, in addition to garlic powder. Turned out good. Cooked for 2 hours on high. Didn't bring any home and everyone wanted the recipe so something was done right.

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Avon

Cooking Level: Expert

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Reviewed: Aug. 28, 2009

This worked well for me. The bottom burned but I left it in the full 5 hours, maybe less time would be better. Per other reviews, I didn't cook the noodles and they were perfect. I will use this recipe again, it's a good recipe when you have no meat and no time to cook.

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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 10, 2009

Here is the key for this to be a success after reading MANY MANY reviews.... Do not cook macaroni or it will turn to mush. Add only 1 egg add 2-3 cups of shredded cheese and 2 oz of velveta cubedthis will give you the creamy texture you are looking for make sure to whisk all the wet ingredients together including egg. Pour it all in the crockpot stir every 20-30 mins cook for 3 hous on low. I made it like this and i got rave reviews at the 4th of july party someone actually referred to it as an "orgasm in their mouth" lol

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carley777

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

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Reviewed: Jun. 21, 2009

Yucky!

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Sue

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Washington, Michigan, USA

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Reviewed: May 20, 2009

This is the closest I've ever come to my grandma's macaroni. My fiance's friends request it every time we all get together for dinner. I took other's advice and used only one egg and beat that with the milks. I boiled the noodles for about 6 minutes before adding them. I use reduced fat condensed milk, 2% cheese and skim milk and high fiber noodles to make myself feel better! I found two hours on high was perfect.

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Lroy

Cooking Level: Beginning

Home Town: East Lansing, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: May 14, 2009

This macaroni and cheese came out lumpy and too custardy, did not have much flavor, will not make again.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Apr. 6, 2009

When I saw that people put 'too much cheese' in the reviews I knew it was for us! We love cheese!!! My husband liked it, but I must have done something wrong. It came out more like a soufflé. I didn't like it! I will have to tinker with it some to see what caused it to come out like it did!

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Ashley

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Reviewed: Mar. 19, 2009

noodles were soggy

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erinf31

Cooking Level: Intermediate

Home Town: Swift Current, Saskatchewan, Canada

Living In: Kamloops, British Columbia, Canada

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Reviewed: Feb. 21, 2009

This just did not work for me.

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cndrela53

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Feb. 19, 2009

It was pretty good, but a bit mushy, and I didn't even cook the macaroni first. My daughter liked. One of my sons says it's pretty good and my oldest hates it and asked why I didn't make his grandmas baked mac and cheese. I'll probably just stick to my moms baked mac and cheese.

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Robbie

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 8, 2009

My kids and husband love mac and cheese, but they hated this one. Guess they don't like this type. Thanks anyways.

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momof2

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

I Love!!!! Cheese, but this was way too much!I felt my arteries hardening just looking at it!

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skipper

Cooking Level: Expert

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Reviewed: Jan. 28, 2009

This was the BEST macaroni & cheese recipe I have EVER come across. It is a different consistency that most mac n cheese, this recipe is more chunky than creamy, which is just the way I like it!I would first like to say that I am a macaroni & cheese fanatic and it is hard for me to find recipes that really impress me, but this one absolutely did the job! I did change the recipe slightly. I eliminated eggs completely (it didn't sound appealing and I didn't have any eggs) I added 2 tsp butter, did not add any salt and I only cooked it on high for 2 hours...I think if you pre-cook the macaroni you should only cook it for 2 hours tops or else it will get mushy (stirring every 20-30 min.~because it will stick to the bottom of the crock pot). I used the exact amount of cheese, milk and evaporated milk the recipe called for and did pre-cook the macaroni and it came out wonderful!!! I will certainly be making this recipe again!!!!!!!

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tanyalynn

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Reviewed: Jan. 20, 2009

So YUMMY and so EASY. I don't cook the noodles, just throw everything in the crockpot and stir it up. I always double the recipe and I have used a variety of different cheeses. Also I only use 3 eggs. It does need to be stirred throughout the cooking or it will stick/burn to the crockpot. There are handy liners that you can buy to avoid all the scrubbing. Great comfort food.

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Kate

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All Day Macaroni and Cheese

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