Easy Crock Pot Macaroni and Cheese

From: Dom and Amanda

On Jun 29, 2009

This was a very good recipe but I did make quite a few additions. I used white pepper instead of black and added a dash of mustard powder. I also doubled the amount of cheese and added chopped pickled jalapenos for some kick. About 20 min before serving I melted some butter, mixed it with bread crumbs, and put the mixture on top of the mac and cheese in the crock pot. I also did find that I had to add more soy milk (I used soy milk instead of regular) throughout the cooking time as it was getting a bit dry. This was simple and came out great! Thanks!

From: Virginia Cherry Blossom

On Jun 27, 2009

This was only okay. I cut the recipe in half (made 2 cups) and doubled the cheese (used sharp cheddar.) I also added 1/2 tsp of garlic powder. This came out kind of dry after only 2 hours; not sure if maybe my crock pot cooked a little hot but normally it's fine. I did not have the flour flavor that others' noted but I made sure I cooked my sauce for a good 3 to 5 minutes.

From: Michelle S.

On Apr 26, 2004

This mac-n-cheese ROCKS! I did however double the amount of cheese (used sharp cheddar) as my family likes it very cheesy. If all you have ever eaten is mac and cheese from the box, then this is going to be different from anything you have ever tried. This my friends is how it is SUPPOSED to be! Pasta that is NOT mushy and a rich flavor. I had no trouble whatsoever reheating some, just a splash of milk a little more cheese and viola...you have perfection again. Thanks SO much for sharing Pamela, this is SO easy to make and so reasonable I am sure this will grace our table often!

From: sissy50

On Sep 24, 2004

This was very easy and delicious. took it to a family picnic and was a hit. I did add more cheese about 1 cup more than called for. otherwise followed recipe exact.