Slow Cooker Macaroni and Cheese

Total Time:
3 hr 25 min
Prep:
10 min
Cook:
3 hr 15 min

Yield:
12 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 8 ounces cooked elbow macaroni
  • One 12-ounce can evaporated milk
  • 1 1/2 cups whole milk
  • 1/4 cup (1/2 stick ) of butter, melted
  • 1 teaspoon salt
  • Dash of pepper
  • 2 large eggs, beaten
  • Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
  • Dash of paprika
Directions
Watch how to make this recipe.
  • In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

  • Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.


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3.8 410
A comment on the amount of pasta:<div>if you watch the video she says "8 ounces of elbow macaroni that I've already cooked".  What she means is 8 ounces of *dry* macaroni ( half a pound ) that is then cooked.  Not 8 ounces of cooked macaroni, which is unfortunately what the recipe has listed.  A big difference!</div><div>Also it's important that your crock pot has a "low" setting -- not just "on/off".  That would be too high a temperature. </div><div><br /></div> item not reviewed by moderator and published
Not a good recipe. I followed instructions and came out a gloopy, nasty mess. Never again item not reviewed by moderator and published
Just an FYI   If your  crock only has HI LOW setting then you may want to use the oven.  There is a good chance it will curdle in these crocks.   If you notice she has a newer electronic crock..   item not reviewed by moderator and published
I made this for a potluck.  Everybody loved it.  I used 8 0z of macaroni. The recipe cooked perfect. Will make again item not reviewed by moderator and published
I made this Mac and cheese a lot of times and it came out   Wonderful  I use more than 8 ounces of macaroni noodles. I loved it this is  how I do my mac &amp; cheese for now  Great recipe I love food network  item not reviewed by moderator and published
After seeing the 8oz macaroni wasn't enough I ended up using the Whole 16oz ( 1lb ) box. It work out great. I also used 2- 8oz bags of Finely Shredded Sharp Cheddar Cheese instead of the brick. I may try melting the Cheese in the milk next time for a creamy texture.  I like the idea of putting it in the crock pot and walking away.   I still can't figure out how she use just 8 oz. Macaroni. item not reviewed by moderator and published
I followed this recipe exactly and was disappointed.  <br /><br />The mac and cheese did not come out firm like it does in the recipe video.  It had a curdled appearance and the texture was off-putting.  The flavor was alright.  I think the amount of pasta this recipe calls for is way too small.  8oz just didn't make any sense.  I'm really wondering if it was a mistake that hasn't been caught.<div><br /></div><div>I would not make this again. </div> item not reviewed by moderator and published
Mine turned out wonderful!! I haved the reciepe (just hubby and I)<div>I used 1 1/4 cup boiled macaroni</div><div>Halve all the other ingredients</div><div>Heated both milks and butter in microwave</div><div>Mixed the hot mac with the warmed milk mixture added the beat egg and the cheese.</div><div>Layer of cheese on top<br /><div>I cooked in a 350 oven for 20 min. Covered</div></div><div>Then 10 uncovered</div><div>** I even used per shredded sharp cheese</div><div>I think melting the cheese with the warmed milks caused it to be smoother tasting with no gritty texture.</div> item not reviewed by moderator and published
By far the best Mac&amp;Cheese recipe I have ever had the pleasure to make and enjoy eating.  Served with smoked BBQ pork ribs becoming one of the biggest meal hits I've ever had.  Thanks Trish item not reviewed by moderator and published
A big gloppy wet mess!  Yes,  the macaroni,  eggs and melted butter were at room temperature and I hand grated the cheese. Followed the recipe to a t.  Never firmed up.  Never got those yummy brown crispy edges. just watery and then curdled and grainy. Never again! So disappointed!  item not reviewed by moderator and published
My family likes my mac &amp; cheese but I wanted something to be ready after church. This turned out grainy and greasy. Big disappointment on Easter. Except for adding a T. of dehydrated onion I followed the recipe. item not reviewed by moderator and published
My favorite and just made it today for Easter, so easy and fabulously cheesy item not reviewed by moderator and published
Macy made it first, then I tried it, and it's been excellent both times! But that's my opinion.  item not reviewed by moderator and published
I'm very picky about macaroni and cheese and this was delicious!   For those complaining about it being a 'curdled mess', this a a custard consistency mac and cheese.  If you want a creamier version, use a different recipe. item not reviewed by moderator and published
I learned my lesson with this recipe...read the reviews BEFORE I start cooking.  Food Network...maybe YOU should read the reviews before suggesting this as a Recipe of the Day.  item not reviewed by moderator and published
TERRIBLE! The eggs are not tempered into the sauce so it looks like a curdled mess with little scrambled egg chunks throughout. The quantity of pasta is waaaay off. The recipe calls for 8 oz.,that is what comes in a single box of Kraft mac n cheese. This amount , cooked, will barely cover the bottom of a 4.5 qt. crock pot. That is one cup of  dry pasta to over 8 cups of cheese and liquid. I am amazed by people who rave about this recipe. Don't waste your time or ingredients on this. Try Ree Drummonds recipe, slightly more difficult but much , much better taste , texture and presentation.<br /> item not reviewed by moderator and published
YOOOOOOU ARE ALL MEAN TOO ME.<div>BY the way your food is great I have had it before it is really good!</div><div>If your want to find me go to CHINA / NORTH KOREA</div> item not reviewed by moderator and published
Definitely, the macaroni should not be cooked (or only partially) before adding, and the 3 1/2 hour cooking time made this very mushy. One of the solutions below, not to precook the macaroni completely, and to cook for a much shorter time, would probably work. I did not find that the mixture curdled, but I was careful to add the hot ingredients after the others had been thoroughly mixed, and added the butter after the noodles. I added marjoram, basil, oregano, rosemary, thyme and nutmeg and got a tasty dish, but, as I said, too mushy to be edible. item not reviewed by moderator and published
After reading the reviews - which seem to be about 50/50 "it was fantastic!" or "it was a curdled mess!" - I doubt I'll try it. Ingredients are expensive and who can afford to throw food away these days? (Donald Trump, I suppose....)<br /> item not reviewed by moderator and published
Horrible mess. Ended up in the trash. Mixture looked curdled. A big waste of expen sd I've ingredients.  Trisha, very disappointed. .thought you were supposed to be a good cook. item not reviewed by moderator and published
Horrible!  Will not make this again.  Recipe goes into the trash.<br /> item not reviewed by moderator and published
I've made this several times, and it's turned out great every time. Very good option for a pot-luck meal. item not reviewed by moderator and published
I made this for my company pot luck and I was very happy with the results.  Very easy for an office pot luck lunch as I could bring all of the ingredients pre-prepared, except that I did melt the butter in the office microwave prior to whisking with the evaporated milk, whole milk and egg. Due to the reviews, I did make some adjustments, so thank you to everyone who posted!  I used 12 ounces of elbow macaroni instead of 8, and boiled for just 4 minutes (directions on the box stated 7-8 minutes for al dente).  I used an extra half cup (2 cups total) of whole milk.  I did grate the cheese myself, and used a cheese blend of about 1/3 sharp cheddar, 1/3 extra sharp cheddar, and 1/3 gruyere.  I only used one egg, and I added 1 1/2 tsp of dry mustard for taste.  I stirred after about an hour, and after about 2 it was done.  I was concerned that the sauce would separate since there was still a full hour until the pot luck luncheon.  To avoid this, I lowered the temperature from "low" to "serve", and kept an eye on it stirring sporadically.  The sauce never separated and I thought that it came out great!  There was almost none left at the end of the luncheon.  item not reviewed by moderator and published
I did not read the reviews until after I already had this in the crockpot so I became very worried. After doing more research I decided to add half a pack of cream cheese, more paprika, salt and pepper, cayenne, cumin, onion powder, garlic powder, mustard powder, all to taste. I kept a close watch on it for an hour and decided it was ready at an hour and a half. I omitted the evaporated milk and used half pre shredded mozzarella and half pre shredded sharp cheddar. Overall I think it was a success.  item not reviewed by moderator and published
I used 12 ounces of elbow macaroni that was boiled for just 4 minutes. I added a bit of mustard powder and onion powder. Baked in a 9x13 for 40 minutes. Delicious!!! item not reviewed by moderator and published
Awful recipe! Came out curdled instead of creamy.  Very disappointed!  item not reviewed by moderator and published
AWFULNESS. It came out a curdled hot mess. I tried to eat it anyway and it was terrible. I fooled myself into thinking I must have made a mistake and tried a second time following her directions to a T. Still awful! I don't get it. It was a bland curdled nightmare. item not reviewed by moderator and published
I have made this twice and my family loves it. I do NOT precook the pasta. They have plenty of time to cook in the crockpot and are not soggy. I let the eggs warm to room temperature for about 20 minutes and then beat them very well before adding them.(I have also seen on here that you can omit them entirely)  Due to lack of time  I did use pre-shredded bagged cheese. It seemed to work fine. I think I may shred my own this time to see if there is a difference. Cooking time is going to vary based on your crockpot. When it looks set, the pasta is done and it is starting to brown on the edges it is done. Big hit last Christmas and they have requested it again this year. Note: This is SOUTHERN mac and cheese. It will not look like Kraft or Velvetta. It is also going to taste a lot better! item not reviewed by moderator and published
what a disappointment. I should have read these reviews before wasting $15 worth of good cheese (BC Canada) and over 3 hours of waiting expectantly. It turned out a curdled eggy mess, and not to be one to judge a book by its cover, I still ate it, expecting it to be at least palatable, but it tasted worse than it looked.  don't know what i could have done differently, followed the recipe to a T and used a good quality slow cooker.  item not reviewed by moderator and published
I love this! I didn't have time to use the slow cooker so I baked it instead. I used a little bit less cheese and I used uncooked elbows. I baked it on 350 for 40 min and it came out perfect. I sprinkled Adobe seasoning ontop before serving. I've had nothing but rave reviews. Thank you !! item not reviewed by moderator and published
Yummy and easy and perfect for potlucks at work.  I use the whole 16oz package of macaroni and use already shredded cheese and it's perfect everytime. item not reviewed by moderator and published
I made this for a potluck lunch at work for a bunch of hungry emergency dispatchers... they loved it!! I received nothing but compliments! Thanks Trisha! Your recipes never fail me! :) item not reviewed by moderator and published
<span>I tried this recipe yesterday and again today. The first time I made it with the cooked elbows although I did change the quantity of that to 16 oz instead and added an extra 1/2 cup of milk to compensate for the difference in pasta. It was a bit soggier than I like my mac and cheese. So the second time I didn't cook the pasta and used a cup more of the milk and it was fantastic. I should note I did use the shredded cheese I used a combo of Mexican blend and a Triple cheddar blend as well. It still equaled out to the 5 cups but the blend was a nice combo and helped as a binder.</span><br /><br /> item not reviewed by moderator and published
Made this for last Christmas dinner. Everyone loved it so much that whenever we have any family ir friend get togethers this dish is expected.  item not reviewed by moderator and published
My boyfriend always wants me to make this.. I would more often if it wasn't so unhealthy..it's better for as occasional treat. He describes the texture as "parmesany" which may bother some but we love it. I add chicken and ground mustard otherwise follow the rest of the recipe to a T. item not reviewed by moderator and published
What a MESS!  Did exactly as directions indicated although not clear re quantity of macoroni.  Wasted ten dollars of cheddar cheese which was grated with box grater; three hours of time which is more valuable.  Curdled mess;  repugnant;  ugly;  greasy;   One star rating because none is lower item not reviewed by moderator and published
This is surprisingly good for a "dump" recipe.<br /><br />Several tips to make it great.  The seasoning is bland in the original recipe.  I added a bit of cayenne, a little more paprika than called for, onion powder, and ground mustard - all to taste.  I also cut the salt in half - cheese is quite salty enough.<br /><br />Use super sharp cheddar.  The white extra sharp is pretty wonderful for this.  You can also substitute up to a quarter of the cheddar (by weight) with parmesan or bleu.  Both are good.  Do NOT use bagged shredded cheese.  The base recipe is great, and as long as you don't use bagged shredded, you can adjust the composition of cheese varieties to suit your own tastes.  I've also tossed in cubed ham - and that makes it pretty wonderful too.<br /><br />Cook the pasta VERY al dente.  It will soften more while cooking, and you don't want a soggy squishy mess.  I use whole wheat elbows - they're a little firmer, and less nutritionally vacant.<br /><br />Beat the eggs very well before adding to the mixture.  I've also found it helpful to stir it once an hour or so while it cooks.<br /><br />You can adjust the ingredient proportions to accommodate a 13 oz box of pasta (pretty much standard).  Multiply the ounces of each ingredient by 1.5, and you've got it.<br /><br />Use a crock pot liner.  This recipe WILL make a "overnight soak" mess of your crock pot.<br /> item not reviewed by moderator and published
We loved this!!!!!!  I laid out all the ingredients, printed the recipe, and my 10-year-old made it by herself.  All my kids had 2+ bowls.  Next time I will not use the pre-shredded cheese since the texture did become a little grainy, but it was still awesome. item not reviewed by moderator and published
I made this for dinner tonight and it turned out wonderfully. To those who are saying otherwise here are some of the things you may have done wrong<div>1) Cook pasta to about 1/2 the time on the box. Not longer than 7.5 minutes. There will be carryover cooking time in the crock pot. </div><div>2) Cool the pasta with cool water after draining. Pasta should be cool to the touch before adding it to the crock pot. </div><div>3) I don't like eggs in my mac &amp; cheese so I omitted one and added 1/2 cup of sour cream. </div><div>4) The crock pot allows it to develop a delish brown crust. Yummo! </div><div><br /></div><div>This is a great recipe for those that work all day but want a hot meal on the table when they get home.. Make sure the crock pot is on low. Serve with a big green salad and you have a great meal. </div> item not reviewed by moderator and published
So bad! We went grocery shopping just to make this meal and we ended up with a nasty scrambled egg/mac n cheese combo that quickly found its way into the garbage. I took one bite - gross! My husband wouldn't even try it because of the smell. I'll never attempt macaroni and cheese that calls for eggs again. YUCK! item not reviewed by moderator and published
This was awful. So bland and clumpy. If something calls for 5 cups of cheese it should taste like cheese! Will never make again. item not reviewed by moderator and published
My cousin made this for Easter lunch.  She made it exactly like the recipe was written, doubled it, put it in a disposable aluminum pan and cooked it in the oven.  It was fabulous!!!<br /> item not reviewed by moderator and published
I wonder if I can prep this the night before in the crock pot and put it in the fridge and turn the crock pot on the next day??? item not reviewed by moderator and published
I've made this twice for a church potluck, and there were no leftovers both times!  It's true about shredding your own cheese. It really does make a dIfference! I used Cellentani pasta instead of elbow macaroni, and that made a big difference, too. I like the suggestion about the Panko on top. Maybe next time I'll try that! Thanks!  item not reviewed by moderator and published
Made this for a side dish for dinner tonight, didn't turn out like I thought it would. Not creamy at all, chunky and not a lot of taste.  I tried to add more warm milk to it to try and make it creamy but didn't help! Offered to send some of the left overs home with the kids and they refused, hahaha,  you know it is not good then! Won't try again! item not reviewed by moderator and published
Delicious!!!!!! And so easy, I do agree you get better results if you shred the cheese yourself.  Less oil, but either way,    We love it.  I added some panco to the top for the last hour added a little different taste. item not reviewed by moderator and published
a note to all the bad reviewers, if you use the shredded cheese in a bag, you will not get the same results if you grate your own cheese, the packaged stuff is not the same even though they claim it is, they add something to it item not reviewed by moderator and published
LOVE IT!!!! My have a very picky 12 year old and he loved this! It was so easy and perfect!!!!  item not reviewed by moderator and published
I was almost deterred from trying this because of a lot of the negative comments but I am glad I did! I used a 16 oz box of elbow macaroni instead of the listed 8 oz and I don't think it would have been good if I hadn't done that. The cheese to macoroni ratio is perfect this way. **I will say..next time I will start this an hour and a half before I am ready for it because after an hour and a half it started to thicken up really quickly. I had it on the low heat as it said and even put it down to the keep warm setting but it got very thick. It would have been absolutley perfect if I had taken it out of the pot at 1.5 hours so I strongly recomend you just watch yours and take it out when its at your liking. This is not a croc pot recipe where you can put it on and leave it all day. I stired mine constantly and like I said I think you really need to watch yours because all crock pots are just so different.  item not reviewed by moderator and published
We have been looking for a crock pot mac &amp; cheese recipe for a while, and have tried many.  Everyone agreed that this was the best we found so far.  I doubled the recipe to make enough for the 6 of us.  I was leery of trying this after reading many of the negative reviews, but I did pick up a few tips in the reviews.  Creamy, no clumping, good flavor.<div><br /></div><div>I used block cheese and shredded it myself.</div><div>I cooled the melted butter and the macaroni before mixing everything together </div> item not reviewed by moderator and published
I am always being asked to make this dish any time there is a potluck. I find that a recipe is just a good starting place when cooking something new. I mix my cheeses and I add more milk than called for. I mix all of the ingredients together and then put it into the slow cooker. I have never had any of the issues the other people on here have been complaining about.  <br /> item not reviewed by moderator and published
<p>After reading the reviews of the crock pot method, I chose to bake mine. </p><p>I doubled the pasta and used fat free milks.  It was still plenty cheesy and quite oily. </p><p>The cheese sauce was curdled and grainy, not at all creamy.</p><p>Changes I would make if I tried this recipe again:</p><p>*use at last some reduced fat cheeses</p><p>*halve the butter</p><p>*cover the pan with foil at least half of the baking time to keep the top layer from hardening</p><p>*reduce oven temp to 375'</p><p><br /></p> item not reviewed by moderator and published
Grainy and did not mix well with the pasta.  Very disappointing.  After reading similar reviews I will not make this again.<br /> item not reviewed by moderator and published
After reading previous comments I stirred the mix about 1 hour in.  I think if I had stopped the cooking right then it would have been fine.  However another hour in I checked it again and the cheese had gone too far.  When cheese is overheated it becomes grainy and clumpy.  I didn't let it cook any more thankfully so it didn't burn and it's edible.  Overall too much fuss for a slow cooker recipe.  I'll try Alton Brown's stovetop version next time. item not reviewed by moderator and published
I, too, had clumpy non-creamy results. The cheese ratio doesn't bother me all that much, but yes.. it's greasy clumpy cheese noodles. I've made it twice now and both times, going to the full cook time and cutting it shorter, I've ended up with a thick layer of burned macaroni stuck to the bottom of the crock pot - while using non-stick spray. Overall, I'm not impressed with this recipe. My boyfriend says it's awesome, my daughter doesn't like it and I only like it when I feel like eating incredibly unhealthy food to soothe emotional issues. item not reviewed by moderator and published
Way to much cheese and not enough macaroni. If I ever made it again, I would use half as much cheese and twice as much macaroni. item not reviewed by moderator and published
I didn't like the Mac &amp; cheese from Trish . I didn't hv enough time to use slow cooker so I followed the tip for the ove . I followed directions &amp; bottom of casserole was totally burnt &amp; texture didn't resemble constinany of usual creamy Mac &amp; cheese but rather like taste of an omele . Didn't enjoy &amp; was so disappointed expecting a softer texture as it should be &amp; love.   item not reviewed by moderator and published
It was downright disgusting. The mac to cheese ratio should have caught my eye to start with. DON'T MAKE IT!!! item not reviewed by moderator and published
This should be called cheese n mac instead of mac n cheese. I was disappointed with this dish. It was not creamy and lacked flavor. I would not make it again. item not reviewed by moderator and published
I make this 3 to 4 times a month. It's so good and easy to make. item not reviewed by moderator and published
I didnt like this at all. II came out grainy,curdled and the cheese was a lil greasy too. (I used Cracker Brarrel cheese). i remember making mac and cheese with evaporated milk before and I didn't lke that recipe either for the same reason it reminded me of box mac and cheese. blech! so no more recipes that use evaporated milk and I'll use ones that use a roux. (imade one with a Roux before and it came out good.) I wouldn't consider myself a terrible cook. I carefully follow recipes to a "T". item not reviewed by moderator and published
I've made this recipe many times and it's delicious, my whole family from young to old love it and ask me to make it all the time. I am really confused by the bad reviews and I feel those that say it wasn't creamy must be doing something incorrect. i have found I prefer to use the alternate oven instructions and it's perfect every time! item not reviewed by moderator and published
This was good and had flavor..I used 16oz of pasta and mixed the cheeses a bit...Kids loved it and will be having again item not reviewed by moderator and published
This came out completely curdled, with a very grainy texture. To be fair, this happened with the last slow cooker mac and cheese recipe I tried as well. The other recipe was very different (no eggs, more evaporates milk) but same texture. I'm not an amateur cook and I'm usually pretty good at figuring out the issue and fixing it but I'm totally stumped! Any suggestions? item not reviewed by moderator and published
This was truly amazing! item not reviewed by moderator and published
Made this tonight and it was very tasty but the cheese separated and was clumpy. I followed the directions exactly and I stirred it multiple times throughout the cooking. It also didn't take 3:15 to complete. Loved the flavor, but it wasn't as creamy as we had hoped. Would try again, though. item not reviewed by moderator and published
Awesome! I made without eggs and it worked great! item not reviewed by moderator and published
This mac and cheese and the company holiday luncheon was a hit. Thanks Trisha Yearwood for sharing this recipe item not reviewed by moderator and published
Can you say, "easy"? If you can, then this recipe is for you. This macaroni &amp; cheese is delish and easy to make. One, two, three, and it's done. I can make this dish during the week after a busy day at work or at any given time, due to the alternate cooking method in the oven. The flavor is phenomenal! item not reviewed by moderator and published
My brother is planning to make this for his girlfriend, but he's going to double the amount of pasta. item not reviewed by moderator and published
HUGE hit this Thanksgiving. I chose this recipe over the traditional oven-baked ones primarily due to the fact that I have a single oven. So the slow cooker method fit the bill. My family loved this so much that I had to make another batch of it today so that they could take some home along with the recipe. So easy yet so good. item not reviewed by moderator and published
My daughter and grandkids love this recipe and every time I see them, they ask if I'm making the mac and cheese. Thanks Trisha! item not reviewed by moderator and published
I doubled this recipe and made NO adjustments!! I made this for my son's bday party. There were about 40 people that attended. I have already gotten requests for the recipe. This was the first thing to go and people were asking for more. Very easy and very delicious!!! Kid tested and mother approved! :-) item not reviewed by moderator and published
I made a lot of adjustments to this recipe. I used 16 oz. of pasta instead of 8, and I also used 3 cups of cheese. I stirred it every 30 min. It only took 2 hours, my crock pot gets a little hotter than some. The original recipe was bland i thought so i added some parsley, garlic, crab meat, and red pepper flakes. It turned out pretty good. item not reviewed by moderator and published
I've made this 3x so far. I did change the amount of pasta to 16oz, but other than that, followed exactly. I'm not sure what's going on with other people trying this, but I even forgot to add the milk one time and it still wasn't curdled, gross, burned, or anything like that. It just wasn't as creamy that time. Maybe my crockpot doesn't get as hot as others?? item not reviewed by moderator and published
I had the same issues as others. I also thought that the portion size didn't match with the ingredients - so I used 16 oz. of pasta and cooked as directed. Mine turned out curdled and burned on the sides, completely un-edible. I used a 6 qt crock pot on low, I set it for 3 hours and checked it at two and it was already curdled. I left it for another half hour and it had started to burn. I tried to salvage what I could but the consistency was terrible and we ended up going out to dinner instead. Maybe this would work if you didn't cook the noodles?? Not sure, but I won't be trying this one again. item not reviewed by moderator and published
8 oz. of macaroni....serve 12....on 2 cups....I don't think so! Help! Should I use 'more' macaroni? 5 cups of cheese....essentially 3 cups of liquid....and just 8 oz. of macaroni....doesn't seem right! item not reviewed by moderator and published
Like the majority here, mine turned out curdled and burnt. And yes, I used the low setting. item not reviewed by moderator and published
Disappointing. Not creamy and very bland. I will never make again. item not reviewed by moderator and published
Gross. Was mealy. Worse than Kraft Mac and Cheese. item not reviewed by moderator and published
Horrible! The first and last Trisha recipe I will ever try. I consider myself a very good cook and this was a disaster. It turned out curdled and burnt! item not reviewed by moderator and published
I think that the recipe is really for 8 oz UNCOOKED macaroni and cheese. 8 oz cooked would only be about 2 cups... and with 2.5 blocks of cheese, I think that'd be a little overkill. Make sure to let noodles cool before adding egg and mix ingredients well! Also, as others have pointed out, buy the blocks and shred them to avoid the coating put on shredded cheese that thickens. As a busy Mom, this recipe is perfect. Can put it on after lunch and have it ready in time for dinner... and still run errands, etc. Think a little crunch from the oven would be good, though :) item not reviewed by moderator and published
Curdled and fairly bland. item not reviewed by moderator and published
I have been on a mission for years to find a good macaroni and cheese recipe. This one is excellent, gooey and tasty. Everyone who tasted it loved it and wanted the recipe. The only problem is that it is beyond fattening and hard to lay off eating the contents of the entire crock pot. item not reviewed by moderator and published
In complete agreement with the other negative reviews of this recipe. It does not result in a creamy dish but instead a curdled dish that looks and tastes more like scrambled eggs and macaroni. I had reservations before I started with the lack of a properly prepared roux and béchamel sauce and my concerns were confirmed. Stick with tradition. Good food takes time. item not reviewed by moderator and published
This is the first 'slow cooker' mac and cheese I've ever made &amp; it is simple yet absolutely delicious. This is a GREAT recipe if you have small children as it is VERY kid friendly. This will for sure be my go to mac and cheese for the years to come. item not reviewed by moderator and published
This recipe has become a family favorite. I have added sausage, onions, and peppers for breakfast and tomatoes and onions and hamburger for dinner. It is easy, versatile, and delicious. My students request it every meet and greet and my niece requested it when she went home to Florida from Colorado so I sent it to my sister for her. I made it for a family reunion and it was gone in ten minutes! item not reviewed by moderator and published
I followed this recipe once before and found it to be most delicious. I am making it again today to serve along with the smoked ribs that will be ready around 5:00. I added onion to recipe, that's all. Happy Memorial Day! item not reviewed by moderator and published
Won't make it any other way since I've trief this recipe. Making it today for Memorial Day weekend cookout. Yummy and so easy. item not reviewed by moderator and published
FANTASTIC MAC AND CHEESE... So easy. taste is out of this world.. Great for easy delish meal. item not reviewed by moderator and published
I have made this so many times and always in the oven and never in a crock pot. I used a 16 oz bag of pasta though and follow the directions with all the other ingredients. I grate the cheese myself, I think it is creamer when you do this; It comes out great every time. Also I have tried it with half smoked gouda cheese and half cheddar, very delicious! item not reviewed by moderator and published
Sauce curdled. Good flavor but mealy texture. Won't be using this recipe again. item not reviewed by moderator and published
Yuck!! If cooks on the Foodnetwork are going to reinvent the wheel, they should try to make it better, not worse. item not reviewed by moderator and published
Not Good. Try a different recipe. Dumping all ingredients in the crock pot results in macaroni that is covered with curds and the cheesy flavor is not absorbed by the macaroni. Tastes bland is is not visually appealing. I will never make this again. I used a different chef's recipe with same ingredients, but different directions which turned out great. item not reviewed by moderator and published
easy to make. separated, curdled, and only used 8 oz of pasta. Used freshly grated cheddar cheese....not as good as my usual mac and cheese. disappointed because it looked so yummy on TV. item not reviewed by moderator and published
I think this recipe was fantastic CONSIDERING how EASY it is to make! This is not nearly as good as my usual scratch mac n cheese recipe, but it also is not nearly as time consuming! Great for an easy to make, easy to clean up, quick, weeknight dinner! item not reviewed by moderator and published
Totally separated, a real bummer. Perhaps because I used already shredded cheese? Or because I used all cheddar? Boo. item not reviewed by moderator and published
Yum item not reviewed by moderator and published
I loved this recipe. It was the closest mac and cheese recipe to my husband's grandmother's that I have yet to taste. It brought back some wonderful memories. The only thing I did different was instead of whole milk, which I did not have on hand, I used 1/2 cup of half and half and 1 cup of skim milk, but everything else was the same and it was great!Thank you Trisha!! Love your show. item not reviewed by moderator and published
I stick to the recipe on everything that I cook and this is the first one that did not turn out well at all. Everything else that I have tried has been fantastic but this. I cooked the noodles until they were almost done and they turned out great in the end but it was the consistency of the cheese that I had a problem with. I cooled the noodles before mixing them in so there wouldn't be any heat to curdle the egg but when the dish was done, the cheese was clumpy and curdled looking. I was very disappointed because I saw this episode and it looked soooo good. I don't know what the difference was but mine did not turn out creamy and delicious :( I will still keep trying Trisha's recipes though because all of the rest that I have made have been perfect so far! item not reviewed by moderator and published
For one, she doesn't use a small macaroni. She actually uses a LARGE macaroni, like a gigantoni [huge macaroni], that's bigger than the usual grocery store elbow macaroni &amp; it's cooked so it's even bigger. item not reviewed by moderator and published
I agree item not reviewed by moderator and published
For one, she doesn't use a small macaroni. She actually uses a LARGE macaroni, like a gigantoni [huge macaroni], that's bigger than the usual grocery store elbow macaroni &amp; it's cooked so it's even bigger. item not reviewed by moderator and published
I made it and it came out as was stated...in fact I'm making it again tonight item not reviewed by moderator and published
I made it what a mess! Also feel like I wasted money on cheese. It is a curdled mess and very unappealing. I was going to make it for an upcoming family event but so glad I tried it ahead of time. I would be so embarrassed! item not reviewed by moderator and published
I agree.  i was so disappointed.  If was grainy, oily, and had an awful taste.  I followed the recipe to the letter.  Thank goodness I had a backup plan.  item not reviewed by moderator and published
<span>Mine always turns out perfect. I've been requested to make it again for work today for our Thanksgiving lunch at Publix tomorrow. I don't change anything.</span> item not reviewed by moderator and published
Mine always turns out perfect. I've been requested to make it again for work today for our Thanksgiving lunch at Publix tomorrow. I don't change anything. item not reviewed by moderator and published
<span>Mine always turns out perfect. I've been requested to make it again for work today for our Thanksgiving lunch at Publix tomorrow. I don't change anything.</span> item not reviewed by moderator and published
It's not supposed to be creamy. This is southern mac n cheese. <span>Mine always turns out perfect. I've been requested to make it again for work today for our Thanksgiving lunch at Publix tomorrow. I don't change anything.</span> item not reviewed by moderator and published
I grated the cheese myself. I followed the recipe. I'm very disappointed but glad I tried it ahead of the family gathering so I can make it the way I usually do. item not reviewed by moderator and published
Your dish was curdled because you used low fat milk. You need enough fat for the cheese to melt into a creamy consistency. I use heavy cream and chicken broth. Lowering the fat content even more will worsen the problem.<div>(I apologize ahead of time if I double post. My first post does not seem to have posted.)</div> item not reviewed by moderator and published
It's not supposed to be creamy. This is southern mac n cheese. <span>Mine always turns out perfect. I've been requested to make it again for work today for our Thanksgiving lunch at Publix tomorrow. I don't change anything.</span> item not reviewed by moderator and published
Did you use freshly grated cheese? item not reviewed by moderator and published
We make this all the time and our kids love this. item not reviewed by moderator and published
The recipe says cooked macaroni, but I am thinking uncooked is necessary!? How did you prepare it?? item not reviewed by moderator and published
Definitely cook the macaroni. Also - I used an entire box of elbow macaroni ( 16 oz) cooked. It seems like it would be soggy if you heat cooked pasta for additional hours in the crockpot w/ milk butter eggs and cheese - but it isn't. Also - be sure to warm the eggs slowly - not just toss in with the hot cooked pasta or you'll get scrambled eggs and mac and cheese. item not reviewed by moderator and published
<p>She doesn't use a small macaroni. She actually uses a LARGE macaroni, like a gigantoni [huge macaroni], that's bigger than the usual grocery store elbow macaroni &amp; it's cooked so it's even bigger. </p> item not reviewed by moderator and published
uuI know last year I put the elbow macaroni in the crockpot uncooked. Now the recipe says cooked macaroni. Is the uncooked still okay to use? Also, I am going to use 16 ounces of macaroni like others suggest and not increase the other ingredients. Is that right? item not reviewed by moderator and published
<p>She doesn't use a small macaroni. She actually uses a LARGE macaroni, like a gigantoni [huge macaroni], that's bigger than the usual grocery store elbow macaroni &amp; it's cooked so it's even bigger. </p> item not reviewed by moderator and published
Did you cook the noodles or just put them in the crockpot uncooked? Last year, I just put them in uncooked. THANKS item not reviewed by moderator and published
So you double the pasta, halve the cheese, and then call the recipe bland...? Interesting. item not reviewed by moderator and published
I agree... How can the recipe be bland when you changed it and put less ingredients than it is called for. Makes no sense! item not reviewed by moderator and published
He said the ORIGINAL recipe was glad and with his changes it turned pretty good...Goodness, reading comprehension...<br /> item not reviewed by moderator and published
I make this a lot and use a whole 16 oz box of pasta. I don't add any other liquids and it has come out fine, just right actually. item not reviewed by moderator and published
Did you let the noodles get very cool. I cooked noodles and immediately poured in cold water, and left in refrigerator until very chilled. Mine was perfect... item not reviewed by moderator and published
I had the same problem... good thing I bought some good old velveeta as a back up for the potluck at work... item not reviewed by moderator and published
Obviously you didn't do something right. It sounds like you either cooked it at the higher setting, instead of on low like the recipe calls for, or you cooked it too long. I have been making this mac and cheese for a long time now, and I've never had a problem. I always get requests for my mac and cheese. It's delicious, if it is prepared correctly. Thank you Trisha for an awesome recipe. My friends and family love this mac and cheese. item not reviewed by moderator and published
Trisha has many great recipes, don't give up. This mac and cheese is different from those where you make a cream sauce on the stove top. I have made this both in the crock pot and in the oven (the alternate instructions she offers in the recipe) . My family loves it. I find the results in the oven are more like "normal" mac and cheese. item not reviewed by moderator and published
I will try this. Thank you. item not reviewed by moderator and published
If it calls for uncooked macaroni, why would you need to let the noodles cool before adding the egg? item not reviewed by moderator and published
It is 8 ounces uncooked macaroni that you then cook before it goes in crockpot item not reviewed by moderator and published
I think they meant boil 8oz of uncooked macaroni. (Instead of 8oz of cooked macaroni) item not reviewed by moderator and published
BTW... I would definately cook the macaroni el dente , Otherwise it may get too mushy...Just guessing, Didn't make it yet. item not reviewed by moderator and published
<p>She doesn't use a small macaroni. She actually uses a LARGE macaroni, like a gigantoni [huge macaroni], that's bigger than the usual grocery store elbow macaroni &amp; it's cooked so it's even bigger. </p> item not reviewed by moderator and published
It's not your imagination. Pre-grated cheese comes coated with cellulose, which absorbs a lot of moisture. Without the cellulose sucking up moisture, you get a much creamier product. item not reviewed by moderator and published
Did you cook this on high maybe? It is suppose to be cooked for 3 hours on low. Mine has never curdled. item not reviewed by moderator and published
I cooked mine on low and had the same effect. item not reviewed by moderator and published
I cooled noodles completely and mine worked great... item not reviewed by moderator and published
This is the best. What happened with yours? item not reviewed by moderator and published
I have always used already shredded cheese. Did you stir in your milks and beat your eggs and then stir them in? I put the cheese in one big handful at a time and stir it in before adding the next handfull. Sorry it was not successful for you. It has been great every time for a year for me. item not reviewed by moderator and published
Mine always turns out great. I stir a bit also. item not reviewed by moderator and published

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