Slow Cooker Macaroni and Cheese

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Just made this in my slow cooker.It was awesome! No curdling, just good old fashion custard style mac and cheese. I will definitely make this again,and again, and again. Thanks for a great recipe.

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After reading the different reviews I made a few changes and loved it. I used 8 oz. of sharp cheddar, 8 oz. of pepper jack and 4 oz. of Monterey Jack. I also mistakenly added 1 stick of butter and it still seemed to work. (I will cut back on the butter next time. Can't wait to bring this to a potluck.

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Very, very good! The only changes I made were to add an extra 1/4 cup of whole milk and use extra sharp cheddar instead of sharp cheddar. I made the milk change because on the TV segment, when Trisha and her friend plated the M&C I thought it looked a little too firm. So I added that 1/4 cup and thought it was perfect! I used extra sharp cheddar because I like that more. It has more cheddar flavor. Am making it on Sunday for my family. They will love it.

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For everyone that is complaining the milk is curdled - it is not curdled/ this is the consistancy it is supposed to be; the eggs make the consistancy different than the soupy cheese suace on most people feel is mac and cheese thanks to the stove top pre-made product so many now have grown up eating. My mother, a southern cook, also used egg and condensed milk the consistancy is correct.

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Not bad for bland. This actually was a great recipe idea. It promted me to add some dry mustard, onion and garlic powder, (could use chives a dash of worchestershire sauce and some vidalia onion hot sauce. Great idea and thanks for the basics, really good deal.

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I too made a few modifications, I used Monterey Jack and Cheddar, doubled the recipe for a crowd, and ONLY COOKED IT FOR 1-1/2 HOURS. The first time I made the recipe it was way overcooked, so I found in my slow cooker, half the cooking time was the ticket! Everyone raved over it. So you may want to adjust times depending on your slow cooker.

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It sounded delicious. I followed the recipe exactly, but ended up with a bland, mushy, curdled mess with a burnt crust. Unfortunately, it's not a recipe I would make again.

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I have been cooking this recipe for at least 24 years. I received the recipe originally form two retired school teachers (sisters in our church. We published this recipe in our church cook book. I have used different cheese combinations and ocassionally add 1/2 teaspoon dry mustard for added flavor. This recipe is tried and true but an excellent example of southern cooking. The recipe can be doubled w/out a problem and cooks in same amount of time. My "Yankee" neighbor even cooks it with out pre-cooking the macaroni first, it turns out great for her each time. "DON'T OVER COOK the PASTA"!! You can substitute ingredients to your taste, as an example of most southern dishes. It's all about what you have on hand.

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Loved it..was very easy might not use as much paprika...added sausage to it and it was fantastic.

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It was going great. I tempered the eggs and it was creamy and just needed a few spice tweaks, but that was only 2 hrs into cooking. I should have shut off the crock pot at that point, but I wanted to follow the directions. When I checked it just before the 3 hr mark, it had overcooked and had the "curdled" look people have complained about. However, it does taste good.