Reviewed: Jul. 18, 2006

This is a great tasting and easy Mac and Cheese recipe. You will rarely have any left overs. Fat content could be scaled down but I recommend trying it at least once.

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Lizette2

Cooking Level: Expert

Home Town: Holland, Michigan, USA

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Reviewed: Jun. 25, 2006

great recipe!

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Noonie

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Reviewed: Jun. 8, 2006

This was great!!! Very, very easy!!! Although my children would still prefer the kraft kind but they don't like a lot. This recipe landed a spot in my recipe box!!!

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Cookielover

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Jun. 6, 2006

We love it! My 18 month old son gobbles it up! It isn't as messy or him either. It wasn't the same as reg mac n cheese but I really liked it and I personally loved the crunchy edges! YUM! Thanks for the recipe!

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JELYKEFO

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Reviewed: May 15, 2006

I make this at least once a week and my kids love it - it is gone immediately! I read some of the negative reviews and have some suggestions. First of all, this mac and cheese is an "eggy/custardy" type. If you think it is like creamy mac and cheese, your expectations will be different than what you get. Secondly, you really need to prepare it in an oblong, the larger crockpot. It makes all the difference in the consistency results. I tried the smaller circular crockpot and because it is deeper, it doesn't cook throughout - just doesn't work right and produces a different dish entirely. The oblong crock of course produces a thinner dish and as a result, it cooks throughout. Also it works much better if you cook on low throughout and don't try to speed things by cooking on high for the first hour. I live in NC and there is a cafeteria, (K&W) here that has mac and cheese just like this - when we moved here, it took a few visits to get used to it but my kids have grown up on the stuff. Also - I use reduced fat everything - milk, cheese, etc. Try the larger crock and you'll love the results.

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judyjetson

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Reviewed: Mar. 23, 2006

I definitely won't be making this again. The consistency was way too mushy and the flavor was bland. For the time and effort it took to make this, I prefer good ol' Kraft mac & cheese!

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Ashley R

Home Town: Wilmington, Ohio, USA

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Reviewed: Feb. 15, 2006

I made this for the first time on Saturday there and added simply the same amounts of pasta and mature cheddar as I would in making the 'oven' version. [I find converting to metric (I'm in Scotland!) produces slightly 'weird' quantities which are just unworkable to measure out.] Also substituted half fat evaporated milk for calorie reasons but otherwise followed the suggested quantities. I found it took around 3.5 hours for this to cook to the proper consistency. A bit of regular supervision helped in that I would stir every now and then and kept an eye on how thick the mix had become depending on how far the eggs had cooked. I pronounced it ready when I felt it was, rather than the timing said after reading some of the previous reviews. To my mind not a slow cooker recipe to go out for the afternoon and leave to do its thing, as you can with others. Maybe therefore this would account for why it hasn't been a success to some of the cooks? Anyway, we thoroughly enjoyed it and I would definitely make again. Thanks. I am so enjoying this site and in particular finding out all the wonderful things i can do with my slow cooker - other than tenderising meat!

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kilbarchancats

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Reviewed: Jan. 30, 2006

This recipe did not turn out well at all!

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cuki33

Home Town: Yuba City, California, USA

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Reviewed: Jan. 21, 2006

I'm not sure why there are so many bad reviews about this recipe...I was pretty wary when I made it after reading them the other day, but it turned out to be pretty delicious. We gobbled it up. I only cooked it for about 3.5-4 hours after so many people said it dried out. Next time I'll cook it for about 3-3.5 hours instead since the edges did overcook. May also eliminate one of the eggs since my husband likes the mushier mac, although I am happy with either kind. I also only used 3 cups of cheese since it just seemed like an awful lot to me. BTW, I feel like the person who found chunks of egg in her mac must not have premixed the ingredients as directed...I don' t know how else that could have happened. It was all perfectly blended.

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GRAPHICSHERRI

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2006

I followed the recipe, but after 6 hours it was not right. It was very dry, even with cheese melted, there was creaminess to the sauce at all. My kids would not even eat it. Something must be missing to make the sauce better or I messed it up which is very possible.

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UGLISTIK

Cooking Level: Intermediate

Living In: Machesney Park, Illinois, USA

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Reviewed: Jan. 1, 2006

This was disgusting. It smelled fantastic and cheesy, but when I took off the lid, I had a mix somewhere between baby spit-up and cottage cheese. This tasted like scrambled eggs with macaroni.

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Melissa

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Reviewed: Dec. 29, 2005

Oh wow. I don't know what this was, but it WASN'T mac n cheese. I'll admit some cockiness on my part: I thought the bad reviews were due to operator error. I was wrong. This dish had an odd (and quite gross) cottage cheese-like texture, and very little flavor. Looking at the fat content of this dish in relation to the wholly mediocre results, it isn't something I'd make again. Sorry.

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RANCHGIRL_59714

Cooking Level: Professional

Home Town: Belgrade, Montana, USA

Living In: Bozeman, Montana, USA

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Reviewed: Dec. 18, 2005

This recipe is perfect for large parties. It has become a favorite of my family and friends. Everyone wants the recipe. I typically make a double batch.

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CK1380

Cooking Level: Intermediate

Home Town: China Township, Michigan, USA

Living In: Chesterfield, Michigan, USA

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Reviewed: Nov. 29, 2005

I made the mistake of not reading the reviews. Had I read them I wouldn't have tried it. If you're reading this - DON'T EVEN TRY IT! Stick with Velveeta shells and cheese!

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EC

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Reviewed: Nov. 7, 2005

gritty, flavorless--a real disappointment

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Cece Stuart

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Reviewed: Oct. 24, 2005

I will not make this again. It was like scrambled eggs, cheese and macaroni mixed together, even after only using one egg that others recommended. It solidified on our plates before we even finished our meal. I wouldn't recommend this.

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Kahtain

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Reviewed: Oct. 15, 2005

I followed the suggestion of using more pasta and not cooking it first. I omitted the evaporated milk and only used one egg. I felt there was WAY too much cheese and the salt wasn't neccesary.I only cooked it for 4 hours on low. I think this recipe is a good start but needs a bit of refinement. For now I will stick to my own recipe.

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LApagmom2

Cooking Level: Intermediate

Home Town: Shaker Heights, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 10, 2005

Found this recipe while I was searching for easy crock-pot recipes. This recipe was so easy to prepare. When I served it, it looked terrible and tasted worse. Very bland. Mushy macaroni with nothing similar to cheese sauce.

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Sep. 27, 2005

My family loved this and have deemed this recipe "a keeper." It was so easy and so good! I added a small amount of butter (1 tsp.) because I was worried about sticking. It didn't stick at all, but I don't know if it would have without the butter or not.

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GranolaGirl40

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Reviewed: Sep. 12, 2005

Very disappointing. Delicious aromas wafted from the pot, but all we got was a chunky mess. Bland flavor as well.

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cat

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