Slow Cooker Macaroni and Cheese
Show: Trisha's Southern Kitchen
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Total Reviews: 248
Showing 41-50 of 248
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By Msniddy
Chandler, AZ
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!
By hazelEd
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.
By bethinks
olathe, KS
on January 22, 2013
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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!
By jn_10463_13093267
NEW YORK, 72
on January 22, 2013
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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.
By p-ville
california
on January 22, 2013
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Took this to an outdoor potluck and everyone loved it!!!
By KatPonce58
Fairborn, OH
on January 21, 2013
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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
By DDLUVSDOGS
Cleveland, TX
on January 21, 2013
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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.
By Texas Sue
on January 21, 2013
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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.
By pccooker
Caribou, ME
on January 21, 2013
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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.
By pianodianne_105...
Douglasville, GA
on January 19, 2013
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Mixture "curdles" because of egg and butter mixing - is not actually "curdled" but just the way the mixture forms. Nothing is wrong - it's just the way these ingredients mix. The only way this could be bad is if milks are spoiled before adding to recipe.