I have tried slow cooker mac and cheese only one other time in my life and it was horrible...this was the total opposite of that! The cooking times are off though...mine only took about 2-1/2hrs. to cook, so keep an eye on it and be sure to stir it every so often, as instructed. I halved the recipe, and used my 2qt. slow cooker, which was perfect. I used mostly Light Velveeta(R) w/ some shredded sharp cheddar added b/c I have bad luck w/ melting cheddar cheese, lol. This was perfectly thick and creamy. Oh, I don't know if this makes any difference, but I also used Barilla(R) Elbow Macaroni (the ones w/ the ridges), they worked out great in this! I can't wait to play around w/ the cheeses, spices and trying it w/o the broccoli too. Thanks for sharing this YUMMY, EASY recipe, Linda...it's a keeper! :)
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I have tried slow cooker mac and cheese only one other time in my life and it was...