81 Reviews of Easy Crock Pot Macaroni and Cheese

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.

From: ~Bekah~

On Mar 14, 2004

Perfect! I haven't been able to find a mac'n'cheese recipe, for the oven or the crockpot, that we liked as much as a cheapo box from kraft. Until now that is. We loved this! It came together very quickly, and is SO cheesy! The noodles were perfectly cooked after the 2 hours on low. We will absolutely be making this again and again. Thank you so much for sharing this!

From: PaulaG

On Nov 4, 2004

What a wonderful way to cook mac and cheese! I used half fat-free evaporated milk and half fat free milk. Instead of elbow macaroni, I used penne pasta because that was what I had. I added 1/4 teaspoon dry mustard. Served with Lemon Carrots #24620 by Miller.

From: Picholine

On Jun 7, 2005

I don't like doing dishes, so I mixed the sauce ingredients right in my teflon-coated crockpot, stirred in the milk, added the cheese (1.5 cups) and the noodles, gave it another good stir, and turned it on high for an hour, stirring it at random intervals. I also threw in some chopped ham and used dried minced onions. It turned out like a hearty casserole (creamy, cheesy, yummy), but had more of a soft texture than the boil and bake variety.

From: Recipe Hound

On Mar 4, 2009

Nice, easy and good. If you use a 12 oz can of condensed milk with 1 1/2 cups of regular pr skim milk and as little as 1/4 cup of processed cheese (I used Velveeta) in addition to the shredded cheddar you'll get a creamy texture. Be sure to cook the flour mixture for a few minutes. It'll take care of that "flour" taste. Nice recipe find. It's a keeper.

From: Lil Sis

On Nov 3, 2004

This was the easiest and tastiest mac and cheese!! I used 2 cups of cheese(because I love cheese). I left out the onions and paprika since I didn't have any and it was still yummy! Thanks for sharing this wonderful recipe.

From: Cookgirl

On Jan 14, 2006

I've made this several times now in the last year. Nothing compares to baked macaroni and cheese, but this recipe is good for those days you don't feel like cooking but still want something "substantial". I added a bit more cheese and onion, a few drops of Worc. sauce, squirt of yellow mustard. My mac had to have bread topping, so I lightly toasted bread crumbs and sprinkled them on the cooked mac. DO NOT overcook. Only cook mac as long as the recipe indicates but no longer.

From: KitchenKelly

On Feb 15, 2008

This was really good! I halfed the recipe and cooked the noodles 5 minutes before adding them to the slowcooker. Only took about 1 hour on medium low. Excellent! Will definitely make again.

From: ~Leslie~

On Oct 28, 2004

Wow! We loved this, including a picky 4 yr old. I added extra cheese as other posters suggested, and cooked it on high for about 3/4 hr and it was done! This recipe is well written and easy to follow. Simple and delicious, thanks for sharing.