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This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy.—Jennifer Babcock, Chicopee, Massachusetts
Nutritional Facts 3/4 cup equals 388 calories, 28 g fat (17 g saturated fat), 122 mg cholesterol, 652 mg sodium, 16 g carbohydrate, trace fiber, 17 g protein.
Originally published as Creamy Macaroni and Cheese in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p82
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Reviewed on May. 25, 2013 by JGa2595176
I'm always a little skeptical about slow cooker recipes, but I love the ease. The reviews were all 100% true....every at our potluck picnic loved this and asked for the recipe. Very creamy, kids adored it. Will be a staple for potlucks from now on.
Reviewed on May. 12, 2013 by evolunze
so creamy
Reviewed on May. 08, 2013 by Gessica
WONDERFUL!
Reviewed on Jan. 31, 2013 by brewskisbabe
Like many other reviewers, I made this for a work potluck and couldn't believe how fast it went. Everyone crowded around the crockpot, kinda made me feel bad for the other dishes. **Changes I made as this was for adults, I used Pepper Jack cheese instead of Mexican cheese, and Sharp cheddar instead of white cheddar, egg substitute (3/4 c.) and a few splashes of hot sauce of your choice!! Nice because you can cook pasta night before, mix everything together in the morning and when you get to work put it on low for 2-3 hrs. Comes out perfect and hot for the potluck. I haven't used the crockpot liners before, but might next time. It was a HUGE success. Also I have very picky kiddos and they loved it.
Reviewed on Jan. 30, 2013 by schultzfest
Rich and creammy and very easy to make. A hit with all and definitely a keeper!
Reviewed on Jan. 15, 2013 by mknurse
easy and fantasic
Reviewed on Jan. 13, 2013 by galelussier
I made this for a party at work and it was a HUGE hit! I followed the recipe, except I used 4 cups of pasta or 1 lb instead of 3 cups. And the last 1/2 hour I sprinkled about 1/2 of a cup of seasoned bread crumbs with about a 1/2 cup of additional butter. All I can say is OMG! My friends were scraping the crock pot to get every last bite. I cooked the pasta the night before and put all the other ingredients in another container and then cooked it at work. I did not melt the butter, I just cubed it. The next time I made it I used a cooking bag and the clean up was so much easier. My friends call it crack or a heart attack in a spoonful. Enjoy
Reviewed on Jan. 02, 2013 by sweetdish
This is the absolutely the BEST macaroni & cheese recipe I have ever had!! I've always been trying to duplicate Picadilly's macaroni & cheese recipe, but this one is even better!!! It is cheesy, creamy & oh soooo delicious!!!!!!!!!!
Reviewed on Jan. 01, 2013 by phnz2lft
I used a 10 oz. box of elbow noodles, did NOT use the eggs, increased the regular milk to 2 cups. I used about 12 oz. white sharp and 12 oz of medium cheddar and about 20 oz. of velveeta. I did use 1 stick of butter. Added salt and pepper. Excellent! Served with my New Years meal. Will make again and again!
Reviewed on Dec. 20, 2012 by Margaritakel
Perfect potluck dish! I skipped the eggs, substituted Sharp White Cheddar for white cheddar and added a dash of Paprika and cooked on low for 2 hours. I was shocked at how quickly it disappeared, the pleased faces and pleasantly surprised to be asked for "my" recipe. I will serve this again. It gives the comforting gooey goodness of boxed macaroni but with that homemade touch.
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