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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 (248)

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Average Rating:

Total Reviews: 248

Showing 81-90 of 248

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  • on December 01, 2012

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    This is my go to recipe for Mac and Cheese. I'm sold.

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  • on November 30, 2012

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    Very good... I used a few different kinds of cheeses, added onion and garlic powder, dry mustard, parsley, hot sauce and such. Mine wasn't dry, it wasn't curdled. Next time I will leave out the butter; I will definitely be making this again.

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  • on November 24, 2012

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    Outstanding, Trisha, and super simple!! Love this recipie and I'll use it from now on!! Thank you so much for sharing!

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  • on November 21, 2012

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    Spot on, Trisha! Doesn't get any more Southern than this! We all love the consistency of this "Macaroni Pie" which is a classic here in SC. Cannot stand the white gooey gravy stuff that some mix with the cheese as a roux. No thanks. Love your shows!

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  • on November 11, 2012

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    I read reviews prior to making so I did make modifications. I used 12oz of cavatappi instead of elbows. I happen to like it better for Mac & Cheese. I used 24 oz of cheese. I bought 4 blocks of 8oz cheeses (colby, monterrey, pepper jack, and sharp cheddar . I used all 8oz except the pepper & cheddar which I used 4oz each. I eliminated the eggs and only used 2tbs of butter. I also added bread crumbs to the reserved cheese. I cooked 3hr 15 and what I got was some great Mac & Cheese. I think the issue many have is the type of Mac & Cheese you like. If you prefer the kind that is creamy (similar to velveeta consistency then this is not for you. If you like it where globs of cheese cling to the macaroni (yes, it almost looks curdled than this is for you. I will make this again but modify some more. Next time I will add fresh garlic and switch the cheeses around. Trisha's recipe is a very good base. Have some fun with it and experiment.

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  • on November 08, 2012

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    I think what most people in the north want is a cheese white sauce, a creamy texture that I find you can get from mixing velveeta cheese and milk and pouring it over your pasta which I find gross, that is not southern mac and cheese, I like the curdled like texture it provides, its wonderful and easy for a crowd and just like my grandmother made and I'm SO happy I found this. Now I'm wondering if I double the recipe if it will take longer to cook. ANYONE KNOW?

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  • on November 08, 2012

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    i would give this a 10 if i could. those people are Nutty NUTS! if they didnt like this. i also used the cheese in the bag,lol! came out as a winner. Dont be scared to try something new everyone tast isnt the same. thank God!

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  • on November 07, 2012

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    I've had a M&C recipe I've used for over 20 years...but now this is my go-to. Unbelievably delicious! Comfort food at it's best. My family was against me trying a new one but after tasting this, they all agree it's the best M&C and super easy to make. Only change I made was cutting back on the butter.

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  • on November 04, 2012

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    My guests liked it, but I think they were being polite. This is NOT the business. It was cottage-cheese looking. It was mushy. It was oily. It was NOT worth my calories. It needed more pepper. It needed more salt. It needed sharp cheddar and...gruyere. It needed onions. It needed--flavor! I'm STILL in search of a great mac&cheess recipe. This was not it.

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  • on October 22, 2012

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    LOVE this recipe! I have been looking for a recipe I can make totally at work. This was perfect. Brought all my stuff in ziptop bags, threw it together and it turned out great! After reading other reviews I have the following hints for some that didn't turn out.
    1Don't rinse your pasta
    2Use only cheese you have grated yourself ( I used 3 different kinds
    3One you mix everything up, put the lid on it and LEAVE IT ALONE!

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