Slow Cooker Macaroni and Cheese

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This is my go to recipe for macaroni and cheese. I bring it to all my pot lucks and get raving reviews. It has become a staple in any of our holiday meals as well. I used prepackaged sharp cheddar and it works just as well. I increased the cheese to 5 cups mixed in the mixture and 1 cup sprinkled on top. I also use real butter not margarine

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This mac & cheese is very tasty. It is easy to make. I used packaged cheese because I did not have time to shred my own. It still tasted great. The only problem is you have to eat it right away after it is done. I made this at home and took it to my sister's for Christmas Eve dinner and it did dry out a little bit, but it was still very good.

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My family LOVED it. Made a few modifications. I used about 3 cups (uncooked of elbow macaroni; boiled for a few minutes. We used a lot of cheese, mainly because I told my husband to grate the blocks and he did way more than he needed to - 8 oz of a Marble Cheddar, 16 oz of Sharp cheddar, and about 4 oz of a 4 year-aged cheddar we had on hand. I added some extra milk (just shy of 2 cups, the 12 oz of condensed milk, the 2 eggs, and decreased the butter to 2 TBSP. The only other thing I did besides adding salt and pepper and paprika was I added some hot sauce. No specific amount, just a few shakes to give it some flavor. We let it cook on low for about 3.5-4 hours. I think the people who are calling this recipe "curdled" are just expecting a different consistency. It was a tad mushy, but the flavor was fabulous. I don't think my family was expecting much, but they raved about it. Perfect comfort food!

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Delicious Southern-style Mac-n-cheese. I prepared mine in the oven. Here is a trick I learned from another great Southern cook. At the end of baking time, uncover Mac n cheese, sprinkle lightly with 1-2 teaspoons of granulated sugar, and return to 425 degree oven for approx. 5 minutes or until bubbly and golden brown.

(I believe this recipe should read "8 ounces dry elbow macaroni, cooked". 8 ounces of cooked elbows is only about 1 cup, but 8 ounces of macaroni, cooked, will yield about 2 cups of elbows

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I have searched for years for a mac/cheese recipe that was like what my grandmother used to make 45 years ago when I was a young child. That is one of my favorite memories of those long gone days. This recipe is IT!!!! I absolutely loved it!!! This recipe has two eggs in it to "set" the casserole. It is not supposed to be a runny macaroni and cheese. This is not anything like Kraft macaroni and cheese which is just gross and it should be against the law for it to even be called macaroni and cheese. I made the recipe exactly like Trisha said. With about 15 minutes to go, there was still some butter sitting on top. I cut the crockpot down to the "keep warm" level and in about 10 minutes, the butter had all been absorbed. Mine had absolutely no greasy taste to it whatsoever. I will definitely be making this again and again. Thank you Trisha for this recipe!!! My search is over!!

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Followed the directions, and reviewers suggestions, such as: good quality block cheese, added American cheese and some ground mustard. Result: curdled mac and cheese with very little flavor - yuck!

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Loved it! Put it in the oven and loved how it turned out.

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Was looking for something to replace the Velvetta M&C.....I found it! Not quite the creamy consistancy we are use to but I loved the way the cheese browned on the top and the flavor was perfect!! (I did the oven version, next time it will be the crockpot I used two blocks of cheese one pepperjack and one cheddar. This recipe is recommended.

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I've made this dish 3 times and it was delicious. About 30 min after I turn off the crock pot, I take a spoon and skim off the fat that puddles on top.

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Loved it. I used to make the creamywhitesauce-type of mac & cheese, but I think I like it better this way. I added a bit of cayenne for zip and will do so again.