Reviewed: Sep. 2, 2008

Even cooking this for just 3 hours and reducing it down to 1 egg only vs. 2, it was pastey/grainy in texture and nearly overcooked. I think this concept has promise, but this recipe needs some major refining and experimenting. I plan to make it again without an egg, and will cook it less time -- oh, and also I stirred it twice during cooking - can't imagine the sludge I would have had if I had not done that.

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CHRJ

	Cooking Level: Expert
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Reviewed: Jul. 2, 2008

Really cheesy and good, homemade taste!

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DRSCHMIDT

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA
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Reviewed: Jun. 24, 2008

I reduced the amount of cheese substantially and it was still too cheesy. It was not appealing to the eye and was too liquidy. Taste was not consistant.

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Gina


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Reviewed: Apr. 14, 2008

It was too crunchy on top soo it was hard to eat it. I think this is a recipe made for the oven, not the crock pot. I won't make this again because of the way it cooked. Unfortunately I wasn't able to eat it.

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Candi


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Reviewed: Apr. 1, 2008

I am only giving this 3 stars for two reasons: First - as many others have pointed out, the cooking times are waaaaaaay off... It was more than done after three hours! And second - for having almost a pound of cheese in it, it was STILL a touch bland... I may play around with the recipe a bit - but otherwise, I would NOT recommend this to others as is.

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Kevin

	Cooking Level: Intermediate Home Town: Mississauga, Ontario, Canada Living In: Scarborough, Ontario, Canada
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Reviewed: Mar. 28, 2008

This is the first time making mac n cheese.I had some friends over for comfort nite, this dish did not turn out for me!! I followed the directions to a "T" & it came out clumpy, not creamy! I would be better off using Velveeta cheese & following there recipe. Will never make this dish again.

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kp1974

	Cooking Level: Expert
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Reviewed: Mar. 23, 2008

this recipe was good but a little too cheesy and mac was sticky. Otherwise did taste pretty good

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Mariacarol Churoff Lopez

	Cooking Level: Expert Home Town: Sterling, Illinois, USA Living In: Oak Park, Illinois, USA
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Reviewed: Mar. 2, 2008

I find the recipe just fine.. but I do cook mine with about 1/2 cup of sour cream and can of cheddar cheese soup (I can not remember where I saw this, though) I do not use evaporated milk.. just regular milk ..I had seen someone uses dry mustard; me too.. works out fine.. cook 3 hours total and spread rest of cheese on top w/in the last 30 minutes.

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Michelle S.

	Cooking Level: Beginning Living In: Charlotte, North Carolina, USA
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Reviewed: Feb. 23, 2008

Although the edges were nice and browned, the inside was curdled. Also, the evaporated milk gave it a slightly funny taste. I liked the ease of the dish, I just wish the final product was better.

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Denise

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: Worthington, Ohio, USA
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Reviewed: Feb. 19, 2008

I took all of the sugestions about leaving out the eggs and not boiling the noodles. The recipe also states not to open the lid while cooking. I let the crock pot sit for 3 hours and smelled something burning. Since it was only burndt on the edges, we tasted the inside. I also had my kids try it and we decided to throw it out. Sorry. It might help out to know what size crock pot one should use.

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Karla


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Reviewed: Jan. 11, 2008

I can't reccomend this to anyone...

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Kim


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Reviewed: Jan. 6, 2008

This was delicious. I used cheddar and pepperjack cheeses, reduced the eggs to 1 and stirred it 1/2 way through cooking. The cooking time was only about 3 hours and turned out fantastic, my boyfriend can't get enough every time I make it.

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StacyG

	Cooking Level: Intermediate Home Town: Owosso, Michigan, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Jan. 1, 2008

The cooking time on this recipe was way too long. I put it on keep warm after four hours, and it was already overcooked. Plus, it came out congealed and custard like, not creamy.

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RataLori

	Cooking Level: Beginning Home Town: Atlanta, Georgia, USA
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Reviewed: Dec. 26, 2007

I made per instructions but scaled it up to 15 people. I have a large crock pot and it was very very full. It was wonderful. I received rave reviews from my guests on Christmas Eve. Thay all loved it.

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KERRIB8

	Cooking Level: Expert Living In: Poplar Bluff, Missouri, USA
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Reviewed: Dec. 1, 2007

This macaroni and cheese was soooo good and surprisingly easy to cook. I have only recently started trying to cook something other then Ramen noodles, and I was pleasantly surprised on how well this turned out. This is good for anyone who likes good southern style macaroni and cheese.

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Carla


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Reviewed: Nov. 29, 2007

So easy and so delicious! My family loved it!

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BethT

	Cooking Level: Intermediate Living In: Fayetteville, Georgia, USA
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Reviewed: Nov. 22, 2007

My family really enjoyed this recipe. I used 4 cups of cheddar cheese in the actual mix and about 1 cup on top, but I put it on later while cooking. I did have to stir mine about an hour after it started cooking. It was burning on the bottom, so I stirred it a couple times. It only cooked for about 3.5hrs. Overall, it was delicious.

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