Had a day dedicated to yard work and some time in the pool afterward, so I wanted a meal that could be prepared early in the day and good-to-go at dinner time (salmon patties, coleslaw, and mac & cheese). I think the key to success on this recipe is to not overcook it. I used 2% Kraft® sharp cheese, skim milk (plus evaporated) and followed the directions with the exception of the cooking time. I read the reviews, and many said it was done at 3 hr instead of 5 to 6, so I checked at 2 hr 45 minutes. At that point, it already was a little overdone, so in the future I'll turn off the heat at 2-1/2 hr. The center of the mac cheese may be a little soupy, but if you check around the edges, they're very brown, a bit dry, but the elbow macs are cooked. Once you give it a stir, it will be creamy (as long as you don't overcook it). I wouldn't say that I like this better than my homemade mac & cheese made with a cheese sauce and baked in the oven. But I will say that this was pretty darn good for basically mixing everything together (not even cooking the macaroni), pouring it into a crock pot, and letting it do its thing. For taste, I'd give this a 5, but the timing is so off, that I'm giving it a 4-star rating. Just start checking for doneness at about 2-1/2 hours.
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Had a day dedicated to yard work and some time in the pool afterward, so I wanted a meal that...