So good. Might slightly reduce the evaporated milk and add regular. Maybe add a bit off ff cottage cheese.

Big hit at a pot luck! I used velveta cheese with the cheddar cheese and half non fat milk with the evaporated milk. Didn't cook the noodles and they were fine. Everybody loved this recipe! Mine finished cooking in 2 hours.

i was so excited to make this recipe. i ran home on my lunch break to make it for dinner. the cheese separated and i didn't care for the egg flavor. the edges were really burnt. i want to try this again - but maybe i wont cook the noodles before (they were soggy) and cook it for 4 hours instead of 5. this was uneatable. i had to get takeout.

I used uncooked noodles as recomended by others & I also added two tablespoons of mustard to give it a bit more flavor. I let it sit on low until it turned golden brown then I added some chopped green onion on top because when I did a taste test it tasted bland. But that didn't help. I understand it was not supposed to come out creamy like regular macaroni and cheese however, this was not even comparable to a casseroll. It was extremely mushy and bland tasting. My husband and I ended up eating with hot sauce (siracha) which made it taste okay, mostly because all you could taste was the hot sauce. Its consistancy reminded me a lot of oatmeal. I dont think i will make this again, at least not in a slow cooker. I think it would be much better baked in an oven!

I made this because it looked easy, but being the spice lover I am, added some red pepper flakes, mustard, fresh ground pepper and parm cheese. My slow cooker is huge and has mulitple settings. Cooking it on low for 5 hours is perfect.

This is a pretty good recipe, if you like custard style mac. The only change I made was to use whole wheat pasta instead of the regular kind. The first time I made it, I did not precook the pasta--as was suggested by other reviewers. I felt the mac turned out too dry. I precooked on the second time and it was delicious. Both times I added a little more cheese than was called for--sonme things just don't need exact measurement.

Eh. This was just okay. I used a mixture of extra sharp Cheddar, provolone/mozzerella and a chipotle Cheddar. It was still bland. And, the egg and cheese was a little weird. Like having an omelette mixed in with your noodles. My younger son loved it, everyone else had a meh-attitude. I probably won't make it again.

This is pretty good. Here is the tricks I found. Spray the crock pot with cooking spray first, I did not cook my noodles. I just put then in the crock hard. After 3-4 hours on low they were cooked and it was all creamy. If you keep your crock pot on longer, the whole thing will start to dry up, but I just added a bit of milk and it was fine. Now was this the best mac n cheese I ever made, no... but I give it a big thumbs up to make for a crowd.. no oven and can do it ahead of time.

Great! I forgot to reserve the cheese for the top and just mixed it all in....it was still great!

This is a hit with my family! I have made this twice and both times it turned out creamy and so good! I make it the night before and refridgerate and do not cook the macaroni. I only use 1 egg and add extra milk and a half pound of cubed velveeta cheese. I do feel that you need to be around to stir while cooking. I doubled the recipe yesterday and it turned out great. Very easy. Kid friendly! They like to help with this one too!

This was good everyone liked it only it did not make very much.

Awesome! Just like the buffet serves. I took another reviews advise and used velveta (6-8 oz) and didn't cook the pasta first. I didn't have elbow mac so I used mini ziti.

Just didn't like it. Not so much that it was bland, but it wasn't very cheesy. Also the edges got way overdone and the pasta was mushy, although I cooked for the minimum time stated. Thanks but I'll keep looking.

I had made this twice, each time a little different. Sorry to say, this is not a dish I will make again. The first time I made this I, as other suggested, did not cook the pasta prior to added it to the crock pot and only added one egg and about a 1 1/2 cups extra milk. After four hours (good thing my DH forgot to turn it on before he left for work), it seemed almost perfect--nice and creamy. I added a little more milk and turned it to low to run a couple errands. It turned out to be one big pasta stuck together. With a little more milk right before serving to help loosen it up, mixing it well (realize the pasta is almost a mush at this point). It was okay. My 4 1/2 yo who lives for Mac and cheese (99% homemade) didn't eat all of it. The next time I made this, I did cook the pasta til al'dente. I omitted the egg and used 1/2 half and half and 1/2 milk, as well as the evap. milk. It did not turn out well at all without any recovery efforts. DS even said he didn't like it and didn't want to finish it. I was able to save it by putting it on the stove and adding more liquid to it, a little nutmeg and dry mustard. He gobbled it up. Seems like the family does not like the custard style Mac-N-Cheez.

I have made this twice now and loved it both times. The first time I cooked the macaroni halfway, the second time I didn't cook the macaroni at all. It came out better the second time. Each time I mixed it all up the night before and then just turned the crockpot on the next day. This is definitely a keeper recipe for us.

Pretty good. The cook time was about 2.5 hrs for me.

I did not care for this recipe.

Suggestion: I have found in my incredible search for the perfect mac and cheese that if I add just 4 - 6 ounces of Velveeta I always get the smooth creamy consistency of a great mac and cheese. I would leave out at least one egg in this recipe - chunk up the Velveeta right into the pot. Give it all a stir about 1/2 way through cooking time..... dont leave out any of the sharp cheese.....maybe a touch more pasta!!! MMMMMM good