Slow Cooker Macaroni and Cheese

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I was looking for a recipe I could do without a stovetop while we remodel, so this time I just parboiled the macaroni, also since others said it was mushy. The texture was good. Doubt I could get away with not boiling it at all, but maybe if I did the crockpot vs. oven.
I omitted the eggs, cut the butter in half and used 2% milk to cut the fat, with all that cheese there's enough! Even then it was greasy. I did omit the eggs so I wouldn't have picky kids turning up their noses at a curdled texture. Even so, they weren't too hot on the texture. Oh well, I'll do a stovetop kind next time. Or if I ever tried this again I would use 2/3 the cheese, maybe not pre grated as those stabilizers maybe add to the less than smooth texture.

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The flavor is great but came out curdled. I think the temperature of the crock pot is to hot to cook the cheese and milk. Even on low. For anyone that enjoys a creamy smooth mac and cheese, this is not for you!

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My kids gave me Trisha's cookbook with this recipe several years ago. I've made this recipe numerous times as it became our favorite Mac and cheese recipe after the first time making it. Cooked it in the oven as well. Not had curdling; perhaps try whisking your eggs before adding and setting out the dairy for a "short" while to take the chill off. Also, I now always abide by Trisha's suggestion to grate my own cheese.

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I finally found the mac and cheese I have been looking for! Love it--it may look "curdled" but I think that is just how it bakes up due to the eggs. It was delicious and will be my new mac and cheese recipe! I did not use my slow cooker but will try it next time. If you like a custard like mac and cheese vs a creamy mac and cheese-this is it!

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I was vy disappointed by this recipe. Mine came out watery and the pasta was revoltingly soft and textureless. The instructions should tell you to parboil the pasta before adding the crockpot--fully cooked pasta is totally unnecessary when putting this together.
But, even w/that amendment I was underwhelmed and would not make this again.

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Took this to an outdoor potluck and everyone loved it!!!

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It was good but a little greasy..next time I will not use so much butter..plus it curddled a little and I can't figure out why..any suggestions..let me know

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This recipe is way too soupy. Next time I will double the amount of pasta. Also a bit greasy because of all that cheese. No butter needed.

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I first saw this recipe in the Rival Crockpot users guide from the mid-70's. Loved it then and love it now. That old manual with the recipes in it were some of the best. The mac n cheese recipe can be made with or without the eggs. I have done it both ways. The eggs give it more of a souffle texture. Omitting the eggs results in a creamy dish without the curdled appearance. I use all evaporated milk and add nutmeg with the milk and also some grated fresh onion to mine.

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I too tried this and found it mushy and bland; not the Mac and Cheese I was hoping it would be.