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User Reviews

Slow Cooker Macaroni and Cheese Recipe

User Rating 4 out of 5
7 Reviews
6 out of 7 users would make it again
1 out of 5 1 out of 5
January 16, 2012 By MD2012
This was the worst things I've ever made. I made no changes and followed the recipe as written. The cheese congealed leaving naked macaroni and cheese clumps.
2 of 5 people found this review helpful.
5 out of 5 5 out of 5
Best Mac & Cheese I've Had in Quite a WhileNovember 02, 2011 By dhuseth
Made 1 1/2 recipe. To it I added 2 tsp dry mustard, 2 tsp cayenne, 2 tsp black pepper, 1 cup of diced fully-cooked ham in cubes sauteed with 1 medium diced onion and 1 tsp minced garlic. Cooked for 4 hours in my slow cooker filled to the brim. Only cooked the pasta for 6 minutes. Result was delicious. Froze in individual serving-size plastic jars. Just thawed some & had for breakfast. Delicious! Was really skeptical about doing mac & cheese in a slow cooker but this is great.
7 of 7 people found this review helpful.
5 out of 5 5 out of 5
A Total Hit!April 07, 2011 By katiejinca
I made this for a potluck and people raved about it! It was so easy to make. The only thing I added was a little bit of ground black pepper. I also put in a little extra milk to make up for the evaporated milk being in a 12 oz can instead of 13 oz. This will be a great ""go-to"" recipe for me.
10 of 10 people found this review helpful.
5 out of 5 5 out of 5
I was pleasantly surprised! It's awesome!December 25, 2010 By Stormysire
I was in a pinch to make something inexpensive and easy for a Thanksgiving potluck at work. This recipe fit the bill. I did not know what to expect from an online crockpot recipe. This mac and cheese is awesome! The cheese sauce came together so well and tasted like some of the finer creamy mac and cheeses I have had at restaurants. I did adjust the recipe some to my taste by using a mix of cheddar and jack cheeses and adding seasoning salt and creole seasoning in place of just salt. The rest was made as to the instructions. The mac and cheese was a hit in my office and disappeared fast. I got many compliments on it. The only thing I suggest is if you have to leave it in the crockpot a long time on warm, like at a potluck, bring some extra milk or evaporated milk along just in case to stir into it to soften it up or the sauce will be too thick and maybe dry. The sauce can cook out when left in the pot for a couple hours on warm. I am planning on making this many times in the future and even adding different things to the recipe to jazz it up like different kinds of meats and seasonings. This recipe is easy and forgiving enough to modify and make your own, as well as impress folks used to eating bland boxed mac and cheese. I am making some right now to have with my family Christmas dinner!
4 of 4 people found this review helpful.
5 out of 5 5 out of 5
PerfectAugust 27, 2010 By cleety
I tried this today for the first time to take to a picnic and it was perfect. Perfectly moist vs. dry, and as it sat in the crock pot it got a little bit crusty (just a little bit) which made it even more delicious, kind of like it had bread crumbs in it, which it doesn't. Loved it! And easy! I used 3 cups regular shredded cheddar that you buy shredded, and one cup of the really good sharp stuff that you shred yourself. Also used 3 - 5 oz cans of evap milk cause that's what i had on hand, and rotini pasta.
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
July 03, 2010 By aleighcat
Original crockpot recipe - the best! It's reminiscent of the delicious, creamy cafeteria mac-n-cheese from gradeschool. (I usually use Velveeta, though) Convenient to take to potlucks since it's made in the crockpot - you make it, then just take it and plug it in! This is my favorite mac-n-cheese recipe, hands down.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Easy and Delicious!October 01, 2007 By SallyRN
This is quite possibly the easiest mac and cheese recipe ever. I brought it to a party and people raved about it! I'm retiring my other recipes for macaroni and cheese and will stick with this one from now on. I noted that the recipe calls for a 13 ounce can of evaporated milk, which doesn't exist as far as I can tell, but the 12 ounce can worked just fine.
51 of 51 people found this review helpful.

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