Reviewed: Oct. 13, 2003

This recipe totally bombed with my family, the texture was awful...My daughter who is a mega mac and cheese fan was excited all day waiting for it to be ready. When at last it was ready, the texture was horrible, she looked at it and said "Mommy this looks wrong" and when she took a bite of it she asked if we could go to a restraunt instead. I was super disappointed will pay closer attention to the reviews from now on.

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SHARLALADY

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Reviewed: Sep. 7, 2003

I didn't like the texture or the flavor.

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Ronda Coyle

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Poway, California, USA

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Reviewed: Sep. 7, 2003

Not my type of mac n c. If you like custard like mac n c, it's fine, and it's easy. Some of my family liked it, some did not. If you are looking to replace boxed mac n c, like velveeta shells n cheese, this one isn't it.

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JONESCLARINET

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Reviewed: Sep. 3, 2003

This is a high-maintenance slow-cooker recipe if you want it to turn out more creamy than chunky or custard-like. I used some velveeta with regular cheese as well, to give it a creamier texture. I did have to stir it every hour to keep it from burning and it was done in 2 hours though I didn't even cook the noodles. Still, I had to throw out the leftovers because it was too chunky and dry in the end. I'll stick with my Kraft mac n cheese!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2003

This recipe is a "keeper." I doubled my recipe, and let it cook about 5 hours. Everyone in my family loved it.

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Sheila

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Reviewed: Aug. 3, 2003

A big hit at my house, though I did heed all the warnings about not cooking the macaroni all the way through. According to a coworker (who loved it when I brought it to potluck and later made it at home), this recipe suffers if you try to sub in too many low- or no-fat ingredients. I'd say the same for going with regular cheddar instead of sharp.

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SCRABBLER

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Reviewed: Jul. 28, 2003

This recipe was excellent. I only used one egg like suggested and about 3 cups total of the cheese. I really liked it, but the noodles were a little chewy and mushy after 5 hours, but very tasty. If your looking for yummy comfort food, this is it.

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KAILASMITH

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Reviewed: Jul. 19, 2003

Dry and flavorless

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DIANAMCOUNTS

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Reviewed: Jul. 9, 2003

I liked this recipe. But I didn't cook the noodles 1st, also I did stir it a couple of times and only cooked it for 3 and a half hours. It did get a little dry so next time I plan on using more milk.

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CHRISTIEP

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Reviewed: Jun. 6, 2003

I have used this recipe twice. I think it is delicious. The second time that I made it I did not put the last cup of cheese on top right away. I stirred it at least once every hour to prevent it from burning which several people commented on. This also allowed me to cook it for the full time which prevented the milk separation that some of you talked about. The last hour of cooking time I put the last cup of cheese on top. I used half mild cheddar and half sharp and added a little more salt. Definitely a recipe to work with!

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FISHBEN

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Reviewed: Apr. 30, 2003

I followed the receipe as directed and cooked for the length of time but mine also burned. I will try again some other time. Maybe not for as long in the slow cooker.Tried on my family for Easter, had alot left over.

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janet ohio

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Reviewed: Apr. 9, 2003

I thought this was really good but it only took 3 1/2 to cook. Also I did not cook the noodles before I added them.

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JLSINK2

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Reviewed: Mar. 30, 2003

I don't know if I did something wrong but it wasn't as good as I thought it would be! I know that a couple people took off the lid to look at it and that could be why it came out funny.....?????? I cooked it for 7 hours on low and it was completely burned on the bottom. Make sure to use the cooking spray and my suggestion is to maybe add more cheese when putting this together! Overall a good recipe and I will try making this again! Thanks for the recipe!

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Syndi Valenzuela

Home Town: San Diego, California, USA

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Reviewed: Mar. 27, 2003

Every year when the family gathers for the 4th of July I am asked to make this mac and cheese. I use already shredded cojack cheese and omit the black pepper, throw it in the pot and join the festivities. It may not be the boxed mac and cheese that they eat at home, but it is gone when I leave.

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Jacsan

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Reviewed: Mar. 23, 2003

Wonderful flavour and easy - family favourite!!

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KTOWNJULIE

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2003

This recipe turns out a custard-style macaroni, modeled after baked macaroni. If you generally seek comfort in a box of kraft mac or the velveeta baked macaroni this is probably not a recipe you will enjoy. I omiited 2 cups of cheddar and added 8oz of cubed velveeta. This made it kind of creamy. Did not add evaporated milk and there seemed to be plenty of liquid. Pasta seemed to loose its texture may help not to cook it first.

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INTHEPOT

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Reviewed: Feb. 19, 2003

Probably one of the worst mac and cheese recipes ever!

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kt

Cooking Level: Beginning

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Reviewed: Feb. 3, 2003

I did not like this recipe. I cooked it on low for the amount of time listed and it was not creamy at all. In fact it was curtly. It did have good flavor however. If making this recipe keep an eye on it. I think it should only be in the crock pot for 2-3 hours max.

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CVRILEY235

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Reviewed: Dec. 26, 2002

Quick, simple and tastes great.

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SUESMIG

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Reviewed: Dec. 21, 2002

We didn't care for this at all. Like other reviewers, I only used one egg, beat in with the milk. Also tried a variety of cheeses and did not precook the noodles. I think it turned out like it was supposed to... we just didn't like the taste.

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