Reviewed: Mar. 17, 2013

The flavors in this mac & cheese were good. Our problem is that we are not usually all that precise on the timing of things when they are in a crock pot, and sho' 'nuf, we overcooked our mac & cheese, and the pasta sorta disappeared into a cheesy mash. Because the flavor was good, we actually downed most of this, but because we are not precise enough with crockpot timing...., this is *not* the right recipe for us. Too bad. it would be nice to have a 'fix-it-and-forget-it' mac & cheese, but well, we forgot it too long......... *sigh*

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Reviewer:

bomackin

Reviewed: Jan. 10, 2013

This came out ok. However, I would try 100 other mac and cheese recipes before using this again.

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Reviewer:

aimee

Reviewed: Dec. 22, 2012

instead of 4 cups of shredded cheddar, used 1 large block Sharp & 1 large block mild cheddar.

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Reviewer:

COLE01

Cooking Level: Expert

Home Town: Alexandria, Kentucky, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 10, 2012

The texture was a little grainy with the broccoli. I think next time Ill just omit the broccoli and see if its any better.

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Reviewer:

kristina

Reviewed: Nov. 14, 2012

This recipe was very flavorful, but very mushy as well. If I make this again, I will use a different type of pasta and keep an eye on it.

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Reviewer:

Diana B

Reviewed: Oct. 18, 2012

Used Barilla elbows and no broccoli. I think I might use some velveeta with the chedder to make it smoother as the texture of the cheese was a little grainy but overall great easy recipe. Cooked it on low for 2 hours and then 1 hour on high. Made the pasta come out great.

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Reviewer:

rhwang17

Reviewed: Sep. 23, 2012

I used 1/2 stick of melted butter to coat the macaroni, and a pint of half anf half. Also added cubed cheddar cheese. Cooked on HI for 2 1/2 hours. The skeptical hubby was impressed!

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Reviewer:

RAVONNE

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Sep. 17, 2012

I used ziti instead of elbows and did 2 cups American cheese and 2 cups cheddar for a smoother consistency, my family enjoyed it! Next time I will add cooked chicken for an easy chicken broccoli ziti.

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Reviewer:

smchag

Reviewed: Sep. 7, 2012

I should have read the reviews before I made this. Like many others said my noodles turned to mush after just 2 hours on low. Slow cookers are not made for mac and cheese.

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Reviewer:

H in CA

Reviewed: Apr. 26, 2012

I used a variety of pasta, as I was cleaning out my pantry. It turned to mush in 3 hours on low, and did not look appetizing, although it was edible. I've tried a couple different mac and cheese slow cooker recipes, and I've come to the conclusion that this type of food simply isn't meant for slow cookers. From now on I'll be using stove top.

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