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!!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tanyalynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

Made two batches for Christmas (different meals) 1 was lousy, 1 was excellent; I think a lot had to do with the size of the slow cooker. I did cut down the egg in both base on other reviews. Will try again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bronwyn

Cooking Level: Intermediate

Living In: Williamsport, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

Pretty good, something like grandma would make, needed a little more cheese and butter though

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

I've been making this recipe for 10 years and my family LOVES it! My mom always requests this for our family gatherings. It's so easy to make and isn't like your regular, plain mac and cheese. This recipe dresses it up a little. I make it exactly as written. Yum!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

YummyMummy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

This is GREAT! I doubled it for a potluck and it was a hit. Not a drop left. A few changes I made: - I added a few scraps of fresh nutmeg. - I cooked the doubled recipe on high for one hour then low for 2.5 hours. - I added some grated parmessaen cheese to the mixture and on top.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Laurie A

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2008

I love this recipe, it is soooo easy to make! I followed suite with not cooking the pasta first I also added 1 small onion finely chopped. It is delicious! I also have another tip that makes clean up a snap crock pot liners!! I always have a box on hand.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MelBrodowski

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2008

Very kid friendly...I do not usually like macaroni and cheese, but I really liked this. I took some of the other suggestions and only used 1 egg and also used about 4oz. Velveeta, cubed. Cooked on low for about 2.5 hours...cooked all the way through without being mushy. Will make again...Thanks

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mommy2sj

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hillary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ellen

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: South Lake Tahoe, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

janacakes

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

<3

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sarah Kirkell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SOPHIAMARIAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KWPRITCHETT03

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2008

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

thecakemanswife

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Completely Revised

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

All Day Macaroni and Cheese

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!