Easy Crock Pot Macaroni and Cheese

From: Chef #1319585

On Nov 2, 2009

I don't know if my crock pot's heat setting is different than what is required to make this recipe, but two hours on low was way too long to cook the macaroni. I thought it was a little bland even with sharp cheddar (and xtra cheese) and the flour made the texture of the sauce grainy.

From: mayness

On Oct 22, 2009

Based on other reviews I doubled the cheese, a combination of sharp cheddar and a little bit of pepper jack for some spice. It would be incredibly bland with the written amount of cheese. My lack of success is partially my fault because I guess I should have waited until all the cheese was 100% melted before putting it in the crock pot - it ended up a little lumpy. It dried out before the noodles were fully cooked, and adding more milk just made the texture problem worse. I'll stick to the oven from now on, but it was a great idea, I wish it had worked for me.

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.