Reviewed: Oct. 24, 2009

why bother just make mac-n-cheese on the stove top... much faster

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nana

Cooking Level: Intermediate

Living In: Canon City, Colorado, USA

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Reviewed: Jul. 20, 2009

This was too starchy...we didn't eat it.

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Ginny in Mass

Home Town: North Adams, Massachusetts, USA

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Reviewed: Jun. 21, 2009

We really enjoyed the recipe. Thank you. It was very creamy after only a few hours of cooking. If left cooking too long in crockpot, the cheese gets chunky.

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Modern Day Nomad

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

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Reviewed: May 8, 2009

Pretty good.

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TRUANT

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

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Reviewed: Feb. 7, 2009

I am planning on making this for tomorrow's dinner, but i think i might cut back on the cheddar and add in maybe some parmesan.

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calebsmommy

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Reviewed: Dec. 14, 2008

I love macaroni and cheese, but apparently not cooked in a slow cooker! Turned out a thick mush. I didn't even pre-cook the pasta, and it still turned out very mushy.

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Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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Reviewed: Dec. 5, 2008

Excellent my Grandmother made this exact recipe when i was 10 , am now 39 and this recipe taste as good as her's did .

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Robin

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Reviewed: Nov. 22, 2008

I used shredded Jack and Colby cheese. I followed directions except:I cooked cheese/milk mixture for 30 min. I added uncooked pasta, sliced smokie links, and cooked for 2 hours. Very tastey but would have to double recipe if want to make a large crowd.

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DEHAVEJE

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Reviewed: Nov. 18, 2008

this was a great, but,i kept the chedder a little less.added some mild white cheese,and a little cottage cheese,for a little tang.turned out just fine.didn't cook the mac.either,and added a little milk.really great.......thanks.

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snorkie

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

I thought this was a very tasty, rich cheesy recipe. The cheese overcooked so separated and the milk curdled so it wasn't so pretty to look at. I think my slowcooker cooks faster than most because almost all recipes on this site overcook if I follow the directions. I wouldn't cook this any longer than 2 hours on low total. I added the noodles raw and shut off the slow cooker and they were cooked perfectly in about 1/2 hour without any heat! I will make this again reducing the time dramatically. Thanks.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Oct. 23, 2008

I liked the taste of the Mac and Cheese but it was a little too clumpy for my family's style. It cooked way faster than I thought it would. The taste was good but probably won't make this again.

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mamaluv4

Cooking Level: Intermediate

Living In: Salem, South Dakota, USA

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Reviewed: Oct. 8, 2008

very rich! I used woreshire sauce for flavor instead of staright salt. it gave a nice flavor

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EPECKA

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Oct. 2, 2008

My children really liked this. I found the bottom of the pot to be sort of a quiche consistency. I did stir well, perhaps I did not cook long enough? I see many recipes calls for 6+ hours. Flavor was good. Will try again.

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Fccswife

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Reviewed: Sep. 13, 2008

This is a great recipe for mac and cheese. A lot of people thought the texture is not pleasing but that is because of the cheddar cheese. There is not really a way to make cheddar creamy without it getting clumpy. Very good to eat though!! My whole family loves it!

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Michelle

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Reviewed: May 13, 2008

This was a great recipe! I think the crunchy, sticking cheese complaints are actually what makes this so good! Adds great texture to the dish. I made a few adjustments for our family. I added 1tbs of Dijon mustard, some finely chopped onion, garlic powder and made a roux sauce with flour, butter and 2c of skim milk since I didn't have any evaporated milk on hand or an egg. Turned out wonderful! If your expecting Kraft Mac n' Cheese skip this recipe. It's a much better version in my own opinion!

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JKuhn

Cooking Level: Intermediate

Home Town: Mukilteo, Washington, USA

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Reviewed: Apr. 1, 2008

This was a great recipe, although I added cream cheese, and a can of cheddar cheese soup, I also didnt cook the macaroni fully before I put it in with the cheese sauce. It was a little too custardy for my liking, but my husband loved it.

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soldierlove

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Fort Drum, New York, USA

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Reviewed: Feb. 7, 2008

This started as a good recipe, but the longer it cooked in the crock pot the soggier it got. Not sure if I cooked the noodles too long.

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Carrie

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

I think i probably over cooked the sauce with this recipe. When I stirred it halfway through the cooking time it looked great and tasted cheesy and smooth. Later on it turned into a kind of cheesy scrambled egg.delicious but didn't look so good!!! I will definately make it again because it tasted so lovely....i think the error is with my timing not the recipe.

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Libbi

Cooking Level: Intermediate

Living In: Stowmarket, Suffolk, England, U.K.

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Reviewed: Dec. 20, 2007

I happened to be out of the evaporated milk so I tried this recipe with powdered milk (and water of course) and a box of mac & cheese. I added only about 2 cups of cheese and added some browned ground turkey and it was a big hit with the kids. I really liked the fact that I could make it in the morning and when the kids and I got home after a busy day it was ready. It wasn't pretty, but very delicious!

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