Reviewed: Sep. 19, 2007

I was surprised at how well this recipe turned out. I have never thought about making mac and cheese in a slow cooker. It was good and easy

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Chrystal

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Reviewed: Sep. 11, 2007

I make this recipe for everything we attend. It's the most requested thing I make. I've used different cheeses and they are all great.

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KAYDENSMOMMY

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Jul. 1, 2007

I did not care for this.

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Janet

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Reviewed: May 14, 2007

I give this five stars becuase my kids loved it. I have more of a 'gourmet' taste and thought it rather bland...but I didn't make it for me!! I did add extra cheese, say 1 cup more. Talk about an easy recipe to make! Whenever I host a luncheon for my friends, I put this maccaroni on for all the kiddos that will be coming (they get disappointed if I don't make this for them!). I've had several requests for this recipe as well. Works well with whole wheat pasta--just don't let it cook so long it turns to mush!

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Zuperbre

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Reviewed: May 12, 2007

This was great! Try it with salsa on top!

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Amanda

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Reviewed: Apr. 23, 2007

I am a huge fan of mac & cheese and this was great. I put it together in the morning and left to go hiking. Was gone about 5 hours and the sides were burning. Would suggest not having it on that long.

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Melinda

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

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Reviewed: Apr. 5, 2007

Incredibly, incredibly, incredibly bland - even with extra-sharp cheddar - reminded me of hospital food. Also quite clumpy. At least it was easy. Will not make it again.

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ITSGRIM

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Reviewed: Mar. 1, 2007

This is just like I remember my mom making mac-n-cheese, only easier. So custardy good. We will make this again and again.

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B. Hyatt

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Feb. 25, 2007

I took the advice of the other cooks and it turned out great. Kids & husband gobbled it up. changes made: only cooked noodles for 6min. I whisked the egg w/ the milk really well before adding the cheese & none of the ingredients were cold from the fridge. I think this kept the eggs from cooking(scrambling). Cooked it on high for 21/2 hrs. I will definitely make again.

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N_ZINGA

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 1, 2007

I cooked this for about 3 1/2 hours, it turned out great. Nothing like real Mac and cheese, although I wasn't expecting it because of the reviews. But it wasn't custardy either. Mine was more like a cheese casserole with macaroni in it. I did not cook the macaroni ahead of time either. Anyway we surprisingly liked it, we were a little nervous from the reviews and hoping not to get soggy macaroni. It was great!

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CDT

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Reviewed: Jan. 2, 2007

Tasted great but it didn't look very good.

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vivian n.

Cooking Level: Intermediate

Home Town: Ferron, Utah, USA

Living In: Dunbar, Wisconsin, USA

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Reviewed: Dec. 24, 2006

a bit too clumpy for my taste...the kids add it though

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KADESMOMMY

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Reviewed: Nov. 22, 2006

I have no idea why this got such bad reviews. My boyfriend and I loved this recipe! I read the other reviews and took some of their advice and added the noodles not fully cooked. In fact I cooked the noodles for about 6-7 minutes then added it to the cheese mixture. I cooked the dish for 2 hours on high and got perfect results. The noodles were not mushy at all. And for you people that say that you prefer the velveta stuff or whatever, this is a custard style mac and cheese, it's not a cream style. It's suppost to be chunky. Be sure to scramble the eggs with the milks before you add the cheese and noodles. You won't get pieces of scrambled egg that way. Try it at least once if you like homemade mac and cheese. But don't cook it for 5 hours you'll probably get mush that way. About 2 hours on high is all you need. Thanks a lot for this recipe. I will for sure make this again.

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GoGatorWife

Cooking Level: Expert

Living In: Wyoming, Michigan, USA

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Reviewed: Nov. 12, 2006

I DID NOT COOK THE MACARONI AHEAD EITHER, ,I CHOSE NOT TO USE THE EGGS IN THIS EITHER AND I CANNOT SEE WHERE IT WAS MISSEDI. I USED 1/2 CHEDDAR AND 1/2 VELVEETA CHEESE, I MELTED IT IN THE EVAPOTAED MILK, THEN POURED OVER THE MACARONI. TURNED OUT GREAT. IT STAYED NICE AND CREAMY AND DIDN'T DRY OUT. HOWEVER, PLEASE NOTE THAT THIS MAY NOT BE THE CASE OF YOU USE ALL CHEDDAR CHEESE.

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LAURENELYSE

Cooking Level: Expert

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Reviewed: Oct. 30, 2006

I modified and sort of doubled the recipe after reading the suggestions, and the recipe was a big hit at work. I used 3x the pasta - dry, not cooked, no eggs, double the milks, a variety of cheeses, and a tsp each of mustard powder, garlic powder, salt, pepper and paprika. It cooked for 3+ hours but was probably ready a little after two hours. I would make it again but I thought it dried out too much for my taste after 3 hours. When I checked it at 2 hours, it looked ready to eat then. I probably should have turned it to low and let it slow down, but still, a hit is a hit!

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lan

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Reviewed: Oct. 25, 2006

This was OK. I'd probably make it again but might add some extra liquid. I didn't cook the pasta beforehand, and I'm glad. I think if it had been cooked first, it would have turned into mush.

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Brenda F.

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 14, 2006

I made two pots of this for a party recently. I made one using half pepper jack cheese and half mozerella. It was a big hit. The pepper jack didn't make it over spicy, just gave it a good flavor.

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BLROBIN

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Reviewed: Oct. 11, 2006

I'm asked to bring this recipe to get-togethers, it's a hit with us! The kids prefer the mild cheddar to sharp cheddar, so i typically use it instead. It's not a creamy macaroni so don't expect it to be. We usually eat it as a side dish to something else. Yum!

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BRANDYOFF

Cooking Level: Intermediate

Living In: Elmwood, Illinois, USA

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Reviewed: Jul. 21, 2006

OK...I made this to recipe specs the first time...not a good idea. First it was overdone and mushy, yet dry...lol. So, I added the pasta UNCOOKED the next time, but it still seemed overdone. So, 3 tries later, I cook it on high for about 2 hours and it is truly perfection!!! The ingredients are great..the method just needed fixing for me.

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WENDY KENNEDY

Cooking Level: Expert

Home Town: Goshen, Nova Scotia, Canada

Living In: Bow Island, Alberta, Canada

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Reviewed: Jul. 20, 2006

This is a good, standard mac & cheese recipe, also a good for "tweaking" the ingredients however you'd like. The only small drawback was that it came out a little too dry, which could probably be alieviated by a little more milk.

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Angelica

Cooking Level: Expert

Living In: Winder, Georgia, USA

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All Day Macaroni and Cheese

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