23 Reviews of Crock Pot Macaroni and Cheese

From: Evelyn

On Dec 28, 2001

Everyone really loved this recipe. I used extra sharp NY cheddar cheese (3cups) sharp cheddar (1 cup)and it was very tasty. Be sure to safe some to sprinkle on top. I was not sure if the recipe intended for the "chef" to precook the noodles or not, but I finally just got brave and poured the uncooked noodles in. Am I ever glad I did. We have five kids, ages 3 thru 12 and all enjoyed. The noodles cooked up beautifully, don't know why I worried! Not a crockpot dish to cook and enjoy at your leisure though, as it will overcook. You will want to time it out so that you are ready to eat when it is done. It overcooked in my crockpot a little so I would cut the cooking time back an hour next time. Delicious!

From: LEEZAH4

On Dec 16, 2005

Ahhh the perfect comfort food! Okay now this is what I did: Mine was done in 4 hrs, instead of cooking spray I used buttered flavored crisco, added minced onions(because we love the crunch and flavor), used a 50/50 blend of sharp/mild cheddar, added cubed ham to make it a 'dinner' rather than a side dish, I did add 1 c. more milk-I was worried that the w/the addition of onions and ham would perhaps ruin it. This was perfect, noodles were cooked thoroughly-had just slight burning on the side of the crockpot. Super Supper. Thank You Branwyn!

From: Dannielle

On Feb 16, 2002

Yummy!!! I subsituted rotini for the elbows and added minced onion, garlic powder, and chopped jalepenos. I cooked it all up for just four hours. The noodles cooked up perfectly. The eggs in the recipe make it reminicient of a crustless quiche. I will skip the mixing in a seperate bowl next time. This is a winner for ease and taste!

From: duckit

On Feb 1, 2002

I was amazed that the macroni cooked so well. I found it to be rather dry and the next time I make it I will add more milk. I think the canned milk as it should give it a creamier texture.

From: ~*Miss Diggy*~

On Jul 4, 2002

It was an easy dish, but I found it to be very bland in taste. I think if I would have added a little bit of garlic powder and Onion salt, it would have enhanced the flavor. It wasnt at all what I expected. (I was expecting it to be a little creamy, dont know why i thought that either because of the eggs in it.) But it was still well liked in my home.

From: dale!

On Aug 3, 2003

Pretty good and comforting type dish. My only problem is that I tested it after 31/2 hours and the middle was nice and creamy with cooked pasta but around the edges was cooked and getting quite dried out so I went against the directions and stirred it and turned the crockpot down to warm for the next two hours. Without this I think it would have become quite hard and dry. But perhaps my crockpot is a little different to some of the others. I used reduced fat milk and evaporated milk also. I added some mustard and chicken stock powder. Without these I think the flavour might have been a bit bland. I served this with grilled chicken and roasted tomatoes and it made a lovely dinner.

From: suzy wonton

On Mar 4, 2004

I make a recipe very similar to this but add either 1/4 cup melted butter or 2 tablespoons vegetable oil. I also only use 3 cups of shredded cheese. Additionally, I cook it on low for 2.5 to 3 hours, which seems to be plenty of time. Otherwise, the edges get brown and crunchy.

From: Boxxr

On Aug 14, 2004

Just as a few other people mentioned, this was very dry and not as creamy as I would have liked. I also cooked it 1 hour less than was indicated after looking at other peoples reviews.I think more milk and only 4 hours of cooking my correct the problem but I am not sure if I want to give it a try.

From: Kelly Lawson

On Mar 29, 2006

I loved this recipe. My husband is very hard to please when it comes to his mac and cheese, but he love this one. I too only cooked it for 4 hours. I also added some chopped ham one time and the next time i put bacon pieces. It turned out great!

From: Chef of 5

On Mar 16, 2008

This would have been horribly overcooked had it cooked for 6 hours! I cooked mine for 3 1/2 hours on low and it was mushier than I would have liked, WAY past al dente. I also kept stirring every so often because if I didn't, the outside would have been overcooked/burnt. I also added more milk and it did make it creamy. The flavor is decent, but I think macaroni and cheese just isn't made for a crock pot unfortunately. But I wanted to give it a try since we love mac/chs and I love using my crock pot! Thanks for sharing!