I've made this recipe for years and years. Only recently occurred to me that there might be a copy of it on AllRecipes! Helpful hints: (1) The sharper the cheese the better. This recipe depends almost completely on the cheese for its flavor, and the milk will mellow most of the sharpness. (2) You can definitely cook it on high for about half the time. Although, in that scenario, I wouldn't recommend following other suggestions to not cook the macaroni. Al dente is fine though. (3) The shallower the crockpot the better. The more of this dish that you can cover with the cheese topping the prettier and tastier it'll be.
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I've made this recipe for years and years. Only recently occurred to me that there might be a...