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Slow Cooker Macaroni and Cheese Recipe

Slow Cooker Macaroni and Cheese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (247)

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Average Rating:

Total Reviews: 247

Showing 21-30 of 247

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  • on February 16, 2013

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    My family loved this very much,, I've tried both ways & it was very yummy...I added sauteed yellow onions to mine...The key it to actually grate the cheese & use a good quality. You will not get the same result with bagged shredded cheese!

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  • on February 15, 2013

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    in theory this sounded delicious however the proof is in the pudding so to speak. 3hrs is far to long to cook this in the slow cooker after only 1.5hrs it was a congealed mess while after just half an hour it tasted lovely....i have found in the past eggs do tend to stick in the pot so i would also leave this out in the future

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  • on February 11, 2013

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    This was the best Mac and cheese recipe I have ever tried!!!! I done everything the recipe says to like (grate blocked cheese and it turned out scrumptious in the crock pot!! It will definitely be made in my house AGAIN!!

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  • on February 08, 2013

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    Absolutely terrible. A waste of good ingreidients.

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  • on February 07, 2013

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    This is my go to recipe for Mac & cheese. I double the pasta and it turns out great!

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  • on February 07, 2013

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    This was gross. No one could eat it, even the least-pickiest eater in the house.

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  • on February 04, 2013

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    THIS RECIPE IS RUBBISH!
    This is not good, surely 5 cups of cheese is a mistake?! I made it exactly as directed and it turned out horrible, so do yourself a favour and don't waste all that cheese,
    I modified this recipe and got rid of the eggs and slow cooker! (I don't see the point when you have to cook the pasta for 10 mins first and a good sauce only takes 5mins my other difference was that I made a roux and made my cheese sauce in a pan, and cut out some milk and cheese

    8oz macaroni cooked
    1/4 cup all flour
    1/4 cup butter
    blend together to make roux
    then add
    1 1/2 cups evaporated milk
    1 1/4 cups whole milk
    salt
    pepper
    2 cups of cheese

    mixed together then put in oven at 350 for twenty minutes stirring occasionally
    then put a layer of cheese on top and finished in the oven for another 5


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  • on February 04, 2013

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    The reason for curdling is using pre-shredded, packaged chees. You must use cheese that you shred from the block yourself. The pre-shredded has some kind of anti-caking agent that causes the recipe to curdle. Than being said...this is a so-so recipe as far as flavor goes. It is pretty bland even with SHarp Cheddar. Try Paula Dean's recipe--its awesome and this is a pale copy of that one.

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  • on February 02, 2013

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    I love this version of "Mac & Cheese " my grandkids call it grandma's "Real" mac & cheese. It is easy. I would never put it in the oven, that is the best part the crock pot is what makes it good. Any one that thought it was a little blan try it with a different kind of cheese , I sometimes top it with crisp bacon before I serve it.

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  • on February 01, 2013

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    Excellent

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