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

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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3.8 362
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
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
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
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
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
Not a bad quick recipe to put together for dinner. I used 4 cups of sharp cheddar and 1 cup of mixture of monteray jack and cheddar. Added some hot garlic to give it a kick. I baked it rather than to use the crock pot. Very good, but Martha Stewarts mac and cheese is to die for.......but for a quick dish this fits the bill. item not reviewed by moderator and published
Too easy yet tooo bland! Son loved it I would add some spice with a kick. item not reviewed by moderator and published
It was good but I changed the past. I used a whole bag of mezza ziti, I think 12 or 16 oz, cooked al dente. I needed to feed 9 as a main course. The pasta filled my slow cooker. Also, why does it say to sprinkle with paprika before cooking and then you stir it? The paprika is obviously a garnish so sprinkle it after you stir the mac and cheese?!? But the flavor/consistency was good and everyone enjoyed it. Also, use very sharp cheese or it will have no flavor. item not reviewed by moderator and published
It was pretty good item not reviewed by moderator and published
This dish looked so good on TV. However I tried it and wasn't not impressed. I don't mean to be negative but it is very bland. The recipe calls for too much melted butter and it comes out oily. Please add more salt and black pepper. Now I have to doctor it up some more and put it in the over so I can get the crust. I don't know what went wrong but I followed the recipe. item not reviewed by moderator and published
I loved this. it reminded me of my mother's. now to help you all out....if you use hot pasta you need to temper your eggs so they won't curdle. also I don't think the size of the slow cooker depends on the time. I have round and it was done with in an hour( I cooked my pasta, so it was hot) the age of the cooker will make a difference though. I will make this when ever I want mac and cheese, I'll just play with the ingredients item not reviewed by moderator and published
This is a great "base" for adding ones own touch to an already great mac &amp; cheese. I've tried different blends of cheese, added hot and sweet peppers (chopped fine), Panko near the end of cooking, etc.. This is Fun and Yum! item not reviewed by moderator and published
This is the second time I make this recipe, its pretty easy to make and my kids love it. I left out the eggs and used 2 cups of sharp cheddar and 2 cups of mix mozzarella and cheddar. I also added bread crumbs towards the end. item not reviewed by moderator and published
More wasted ingredients. I followed the recipe exactly. Why on earth would you put in a recipe 8 oz. of COOKED pasta? Regardless, the mixture curdled, the macaroni (although I deliberately under-cooked) became over-cooked and mushy. I'm NEVER going to mess with my classic dishes again :-( item not reviewed by moderator and published
99% of people here are not measuring the pasta correctly!! it says 8 oz COOKED pasta.. pasta doubles its weight when boiled!! so 5 oz uncooked pasta AT most! I do love this when made correctly (i made the same mistake as everyone else my first time and added half a package of pasta.) it is going to have texture. it's not curdled- it's from the evaporated milk and egg setting up! item not reviewed by moderator and published
I cooked this mac and cheese for my New Year's Day dinner. It was WONDERFUL! This is the best mac and cheese I have ever eaten - bar none. My family loved it and declared it a winner. I will use this recipe often. I did add one extra cup of milk to the recipe. It was creamy and delicious. I will use it over and over and over again. item not reviewed by moderator and published
If you like southern mac and cheese, you will love this!! I did this in the slow cooker and stirred it through out the cooking time and it came out great! item not reviewed by moderator and published
I made this for dinner for 7 kids and we were all underwhelmed. The crunchy topping is missing when making slow cooker mac and cheese...and the pasta got mushy from cooking for so long. It had a strange texture as well- even though I grated my own cheese as Trisha advised. I will not be making this again. item not reviewed by moderator and published
Great mac and cheese recipe... Easy to make... I like to kick it up a notch by adding 1 block of the Philadelphia Jalapeno cream cheese... item not reviewed by moderator and published
I needed a large dish to take to a Christmas party and this turned out really well. I needed a larger portion, so I doubled the recipe using the following changes: 16 oz macaroni (cooked firm) 1 stick butter 15 oz sharp cheddar 5 oz baby swiss 2.5 cups 2% milk 15oz of condensed milk This filled my regular-sized crockpot to the top and was a huge hit. I would certainly make this again. item not reviewed by moderator and published
I make this all the time. Yes, cool the pasta before adding eggs. Cook the pasta a bit less then normal with salt. Stir often. I use a Reynolds crock pot liner sprayed with Pam. I guess if you don't like the look of the liner, right before serving, pull the liner out, spray the crock and put it back in the crock without the liner on warm to serve. When I take this to events or parties at my house, it is almost always all eaten. item not reviewed by moderator and published
Followed this recipe exactly. Undercooked the pasta, salted the water, used really good cheddar. Not sure what went wrong. Maybe my slow cooker was too hot, even though I used the low setting. Wanted to love this. Not sure what went wrong. item not reviewed by moderator and published
I have made this recipe many times and always get compliments. Definitely let the pasta cool before adding the eggs. I do add more pasta, close to 12 ounces. Thanks Trisha! item not reviewed by moderator and published
Here's a tip for those that had curdled eggs and thought this was bland. Cook the noodles in salted water, drain well. Cool the noodles down first before adding the eggs and they shouldn't curdle. item not reviewed by moderator and published
This is perfect every single time...my family always wants me to bring this to any dinner. SO EASY!!! item not reviewed by moderator and published
I thought this was a novel idea to make mac and cheese without having to make the white sauce first. But, it wasn't creamy, it was more like scrambled eggs with mac and cheese. The recipe offers an alternative to using the crockpot...bake at 350º for 30 minutes and I still got a horrible result with bland flavor. There are plenty of mac and cheese recipes out there that are fool-proof, this one was not worth the time or expense. item not reviewed by moderator and published
My college daughter begs for baked Mac and cheese every time she comes home. Because of being in the middle of a move, I decided to try this as a time saver. Easy, saved time, AND my daughter LOVED it! item not reviewed by moderator and published
Horrid! Not one person at my table had anything good to say about this recipe. I had to promise to NEVER make it again. Beth item not reviewed by moderator and published
This was recipe is a great Southern Mac and Cheese recipe. Pay attention folks: Southern. Everyone is complaining that it isn't creamy enough...Try a different recipe, perhaps not a "Southern" one. I thought it was great. I used an oval crock pot and and cooked on high for about 30 minutes then low for 1 1/2 hours. Did not cook my noodles Al Dente (just a little crunchy, probably about 4-5 minutes instead of 8 due to complaints of overcooked noodles. I usually shred my own cheese but I didn't this time due to a time crunch, still came out good. I would definitely recommend this. item not reviewed by moderator and published
QUESTION: ASAP: IF I double this recipe, and am using an oval kitchenaid ceramic crockpot, HOW long should I cook this. Danielle GREAT TIP! I have made this twice and TWICE both batches were curdled and bad :( I need to double this, have hungry men. HELP! item not reviewed by moderator and published
If you all notice in the video she is using a ROUND crockpot for this recipe which needs longer cook times. If you have an OVAL crockpot you need to cut down the cooking times as oval crockpots cook faster!! I have an oval crockpot and I cut down the time to just 2 hours and it turned out fabulous!! Making this tomorrow for Thanksgiving too!! If you have an oval crockpot and leave it in for 3 1/2 hours it will curdle and overcook. Hope this helps!! item not reviewed by moderator and published
good, but stuck to the bottom of crock pot.. Will try it again. item not reviewed by moderator and published
Cheesy, yummy creamy and amazing. Best of all its simple to do. Use any type of cheese this is a no fail winner dish. item not reviewed by moderator and published
This is the worst mac and cheese I have ever ate in my life. It was bland, not creamy and a waste of time/money. You're better off to open a box of mac and cheese than to waste your money on this garbage. item not reviewed by moderator and published
I used only one cup of 2% milk and two 8oz bricks of extra sharp cheddar. What made it easier is that I had cooked the macaroni the day before and just mixed it all up the next day. My sister asked for the recipie. Everyone enjoyed it. item not reviewed by moderator and published
I guess I just am not much of a southern mac n cheese person. My fiance' liked it. I think I like mine creamier. For Southern Mac n cheese, it was pretty good. It was really easy and if I did it again, I would add more salt and pepper. Noodles were getting kind of mushy and I left them just beyond al dente when I cooked them... item not reviewed by moderator and published
This recipe was super easy and delicious, I used 1% milk instead of whole milk. It worked out great. Also I cooked it on high for 1 hour then low for 1 and 1/2 hours... I was on a time crunch. And it came out amazing. I stirred it after the first hour on high before I turned it to low. I used spiral noodles instead of elbows... My family likes them better. This will surely be on our rotations for dinner!!! In fact I plan on making this for our big thanksgiving dinner... It was just that good!!! item not reviewed by moderator and published
I was looking forward to making this recipe. However, it was so blah! I had four kids try it and only one liked it. I left out the eggs, more than doubled the pasta and only cooked it for 1 1/2 - 2 hours. The consistency was good, but it had no taste. After it was determined no one would eat it, I started experimenting with more spices: season salt, onion powder and garlic powder. It boosted up the flavor and one of my kids said it was good. Next time I'll kick up the spices! item not reviewed by moderator and published
I really want to make a good mac and cheese and I have tried this twice and both times it curdled, what am I doing wrong. ?? item not reviewed by moderator and published
Very good. It was very creamy. We didn't change anything. We will probably add a little more sharp cheese next time. item not reviewed by moderator and published
Tasted good---but very oily! item not reviewed by moderator and published
Amazing! Amazing recipe.....I have been looking for this recipe for years and I finally found it....Like others said this is the original southern baked mac n cheese recipe....its not that top of the stove, creamy, bright yellow wet mac n cheese. This is greatness....I omitted the whole milk and just used a can of evaporated milk and put it in the crock for 2 hours instead of three.....after the first 40 on low I up'ed it to high then went back down to low. I didn't have spray so I grease the crock with a bit of oil and it didn't get messy sticky....It stuck to the crock but it peeled right off...just like it would if you put it in the oven...I was even able to get the crispyness on the edges...im so excited...this one is getting written down and its a keeper... item not reviewed by moderator and published
This was delicious! After reading the reviews I made a few adjustments: left out the eggs because I wanted it more creamy than custard like, added 1 TB of salt and 1 tsp each of garlic powder and ground mustard. I also grated my own Cabot cheddar because pre-shredded cheeses are mostly processed. I have a bigger slow cooker so this was done in less than 2 hours, but I kept an eye on and it stirred it every so often. It came out perfect. So cheesy and yummy. If it gets too thick, just add extra a milk. Super easy to make and yummy!!! item not reviewed by moderator and published
Since I'm at work all day I couldn't do the slow cooker method, as mine doesn't have a timer that will allow for 3 hours on low, it automatically sets low cook time to high heat. Anyway, I made it the night before, put it into a baking dish to be baked next day. DELICIOUS! My family loved it and my boys and husband are mac and cheese lovers so when they say it's good, it IS good. Thanks Trisha! item not reviewed by moderator and published
Oh boy! Thank you Trisha. I tried making half the recipe, as a test. I nearly ate half of the casserole myself! I did add a little nutmeg. This will definitely become a family favorite. The only con - the cheese does release a lot of grease. I can overlook that. item not reviewed by moderator and published
This is the best mac n cheese I have tasted item not reviewed by moderator and published
Wow! Really yummy...I took another reviewers advice, and tempered the eggs in the milk before adding. Worked out perfectly. I&amp;#39;ll be making this again! item not reviewed by moderator and published
Loved it. Had no problems with the eggs but I tempered them first. Threw in some bacon and goat cheese for extra decadence. My wife was pepared to eat salad for dinner but had seconds instead. item not reviewed by moderator and published
This recipe was great. My suggestion for those who think this is bland is to carmalized some onions, jalapenos, grated garlic in bacon drippings . Also, nutmeg and powered mustard makes a nice edition. After mixing all of the ingredients together after cooking the pasta, I only used the grease from the bacon in place of the butter. I used only a can of evaporated milk; to help with some of the curdling I attempted to use the warm broth to temper just one egg. I also added approximately 3 oz of cream cheese, 5 oz of sharp cheddar, 3 oz of mild cheddar, and2 oz of mozzarella cheese in the 8 oz of pasta that I had on hand. It was a little more work, but the outcome was superb. It is paramount that you keep check on the mac in the crockpot or else it will burn. I went on high for 1 hour; removed top and cooked on low for 30 minutes. This was perfect. I think this recipe is dependent on taste and how individuals are accustomed to eating macaroni and cheese. item not reviewed by moderator and published
I consider myself to be a good cook. I was exCited to try this recipe when I saw it made on TV. Boy was I disappointed. The eggs cooked in the crackpot and I ended up with macaroni and cheese with a curdled-type of scrambled eggs. It went straight in the trash- a waste of $. I would never recommend anyone make this recipe. item not reviewed by moderator and published
This is a terrific, easy &amp;#34;go to&amp;#34; comfort food recipe that doesn&amp;#39;t have you slaving over the stove and then baking! Like others, I did find it to be a tad on the greasy side, but that is what southern food is about and in moderation, who cares! It is mac and cheese after all! I have made this several times, both with cooking the macaroni just until firm (5-6 minutes, and without cooking the macaroni - both turned out well. Worth trying and worth enjoying. item not reviewed by moderator and published
Delicious! SUPER EASY!!!! Loved it! item not reviewed by moderator and published
This tasted good and everyone seemed to like it. However, I wasn&amp;#39;t thrilled with the texture. As others mentioned, the sauce seemed pretty curdled, despite whisking the wet ingredients well and shredding my own cheese, and it was sitting in a puddle of grease. My husband said this was worth making again, but only on special occasions since it was obviously so unhealthy. I&amp;#39;m inclined to continue my search for a perfect mac and cheese recipe. 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
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
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
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
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
Pasta, not past. item not reviewed by moderator and published
Did you use the 4 quart crockpot? I need to double the recipe as well. item not reviewed by moderator and published
Trisha doesn't stir at the end on her show. item not reviewed by moderator and published
How many cups would you say 8oz of Cooked pasta is? item not reviewed by moderator and published
Thank you for your variation.However, Condensed milk is sweet-did it come out sweet? item not reviewed by moderator and published
Evaporated milk, NOT condensed! item not reviewed by moderator and published
I'm sure she meant evaporated milk, haha! item not reviewed by moderator and published
my guess is that you used 8 oz of uncooked pasta..then cooked it.which would then weigh about 16 oz. item not reviewed by moderator and published
Being a custard sauce it tasted "eggy", is that what you mean? Or did you mean the custard sauce turned into scrambled eggs? item not reviewed by moderator and published
It wasnt creamy because you probably used 8 oz of uncooked macaroni, then cooked it, which usually results in double weight- 16 oz. item not reviewed by moderator and published
I found that mac and cheese with a custard sauce instead of a roux sauce is more moist and less sticky or gummy, and my palate prefers the moist fusion of texture and flavors one gets with this slow-cooked recipe. About the blandness: "season to taste" goes without saying. item not reviewed by moderator and published
I am making a double batch for thanksgiving and I am going to set it for 2.5 hours. This is my first time doubling it but it shouldn't need double the cook time the recipe is essentially just to melt the cheese and cook the eggs. item not reviewed by moderator and published
QUESTION!!! If you make a DOUBLE batch do you have to DOUBLE everything ???? item not reviewed by moderator and published
Thanks for the tip! item not reviewed by moderator and published
Perhaps you should have chosen different cheese, maybe throw in a few different types. When I tried it, it really came out great. The whole family loved it. item not reviewed by moderator and published
My family and I loved this mac &amp; cheese recipe...very creamy and delicious! Will make this over and over again. item not reviewed by moderator and published
Use different types of cheese and make sure to use 8 oz of COOKED pasta. Also, use about an hour less cook time for an oval crockpot. item not reviewed by moderator and published
Are you sure it wasn't up too high? item not reviewed by moderator and published
Do you have an oval crockpot? You would need to cut down the cooking time because the oval crockpots cook faster than the round one she uses in this recipe. item not reviewed by moderator and published
From your experience it seems one could safely omit all the eggs? Makes me wonder why eggs were ever added? item not reviewed by moderator and published
I would have rehabbed it by processing it in a blender and re-inventing it into something, but surely not the trash can. What a waste, she moans. item not reviewed by moderator and published

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