Slow Cooker Macaroni and Cheese II Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Mar. 4, 2002
I liked how easy this was to prepare, but it was way too salty and almost too rich. I would recommend the following adjustments: * 1 c. condensed milk mixed with 1 c. regular milk * 1/4 to 1/2tsp. salt (if using Velveeta cheese) * 2 1/2 c. cheese (if using Velveeta) * reduce cook time to 1 hour after pasta is added
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Reviewed: Mar. 2, 2002
This is a very easy recipe, a snap, but very, very rich. My kids and my husband found it too rich. I plan to make it again, but modify it by cutting back a bit on the cheese and decreasing the evaporated milk, substituting with regular milk. Also, unlike other crock pot dishes, this cannot be left too long over 3 hours or it does begin to dry out.
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Photo by Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA
Reviewed: Jan. 14, 2002
I made this with Velveeta cheese for a luncheon baby shower. It went over VERy well. The leftovers were eaten for dinner that night. I have already ahd requests to make it again.
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Photo by KERRINOEL

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Jul. 22, 2001
I used velveta instead of the cheddar cheese and it turned out great. Very easy.
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Reviewed: Jan. 9, 2001
I think our family must not like mac and cheese made with cheddar; we're used to a creamier, Velveta-type sauce. We found the cheese to be clumpy, and unappetizing looking. If this is what you are used to, however, you'd probably like it. It's certainly easy!
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