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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 (255)

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Average Rating:

Total Reviews: 256

Showing 41-50 of 256

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  • on February 01, 2013

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    Awful... a curdles mess

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  • on January 31, 2013

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    This turned out awesome, I loved it! I will make it again!

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  • on January 30, 2013

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    I hate to say this, but this was not good. a layer of oil from the cheese was at the top, and because there was no roux, the eggs, cheese, etc. just curdled into clumps rather than making a smooth cheese sauce. My husband threw it away.....

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  • on January 30, 2013

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    This was very yummy! I had to make a few changes though because I didn't have any evaporated milk on hand. I used a cup of whole milk and 1/2 cup of half and half. I added parsley, garlic salt and minced onion. I added what cheese I had on hand which was a little colby/jack, a little of the shredded mexican and about a cup of cottage cheese. I did use the egg. I baked it on 350 for about 45-50 minutes. The only thing my kids didn't like was that it got a little dry on top but I like that. Great recipe. Thanks for sharing!!!

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  • on January 29, 2013

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    I have to agree with the others not liking the curdle so much...the flavor was good but too greasy.my own recipe calls for less cheese and is not curdled. if I was to do this recipe again I would do the cheese sauce first and then ad is to the mac...but then it would be done and it wouldn't need to be in the crockpot...I too really wanted to love this recipe!!!

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  • on January 29, 2013

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    ONE HOT MESS!!! As a true mac and cheese afficionado, I've tried dozens and dozens of different recipes, with many different cooking styles -- baked, stove top, even camp fire -- with great success. However, this would be the first in my vast collection utilizing a crock pot, so I really, really, REALLY wanted to love this recipe. And I followed it to the letter, no substitutions. But alas, I have to side with the reviewers who described this as one nasty, mushy, curdled mess. Currently, the Food Network website has posted 358 mac 'n cheese recipes, and my advice would be to try one of the other 357.

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  • on January 26, 2013

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    out of all the recipes I've tried for mac and cheese, this one is the winner in my family.. so easy, and so tasty and rich.. thanks Trisha

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  • on January 23, 2013

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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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  • on January 23, 2013

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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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  • on January 23, 2013

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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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