Slow Cooker Macaroni and Cheese

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Made it twice. It curdled both times. I think its the eggs. Will try to bake it and see if it makes any diffrence.

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I made this yesterday. It was cheap to make and so so good. I can see what some people thought it came out curdled-but it was not curdled. The two beaten eggs made this a little wet and what some people thought was curds where the tiny bits of egg binding to the cheese. I will definitely make this recipe again and try it with only one beaten egg. Very very tasty!~

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I cooked this recipe exactly as what I saw on tv. My children, grandchildren and husband loved it. So easy!!

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My experience was pretty much a mix between the good, the bad and the ugly. It looked good, tasted bad, and curdled ugly. The curdling was minimal but enough to make in unappealing. In reading the reviews about the blandness I also tried to doctor mine up with some dried mustard; but it really didnt seem to help the taste. It didnt taste bad persay, it was just very bland and definately not worth the calories and the cost of all that cheese. I will try the oven baked version to see how that goes.

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I made this for my family and they loved it. It was easy and I did not need to slave over a hot stove. :-

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I didn't make this in the slow cooker. I decided to bake it and did everything the recipe said. I took it out the oven it looked good, but kind of dry and when I tasted it I was really disappointed. I contemplated throwing it away, but I hate throwing out food. So thanks to a friend I decided to save it scraped it out into a bowl while still hot I cut up some velveeta, sugar and some whole milk. It all really helped balance the sharpness from the cheddar and it made the mac&cheese nice and creamy. So I still give this recipe 4 stars, because I will now continue making my mac&cheese this way along with the tweeks I made. Everyone loved it and couldn't stop eating it!

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It was wonderful!! Easy to make and taste great!!

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had a family reunion this was a great dish to do for these. I was not running around and try to cook and get ready at the same time. Just mix and let it cook .took a 1hr. to work on me with no stress love ever min. of it. thanks trish's and had a great day with the family

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I've made it twice now....the first time, I didn't beat the 2 eggs before adding them.....that's what'll give it that 'curdled' look/texture that other reviews are saying....this time, I beat the eggs before adding them & the texture was much smoother, less 'curdled' looking. Also I used both extra sharp cheddar & regular cheddar, to give it more of a 'kick'.

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I'm not understanding the bad reviews i.e. curdling, etc. This is some of the best macaroni and cheese I've ever made and eaten! I added one cup of six blend italian to four cups of sharp cheddar and it was wonderful! I'm making it again today for the second time. Maybe it's a "southern" thing...