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This classic casserole is rich and cheesy meatless main dish. I've never met anyone who didn't ask for second helpings of the cheesy dish.—Bernice Glascoe, Roxboro, North Carolina
Nutritional Facts 1 serving (1 each) equals 503 calories, 29 g fat (15 g saturated fat), 110 mg cholesterol, 656 mg sodium, 42 g carbohydrate, 2 g fiber, 21 g protein.
Originally published as Slow-Cooked Mac 'n' Cheese in Taste of Home February/March 2002, p13
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Reviewed on Apr. 08, 2012 by grjen
I made this slightly differently. I let the drained pasta melt the butter and I left out the eggs so it wouldn't set up. I thought it was good but not as creamy as I would have liked. I might make it again with 2 cans of cheese soup.
Reviewed on Mar. 07, 2012 by kredhead
This is my go-to crockpot mac & cheese recipe. So easy & delicious it comes out almost fluffy. Reheats beautifully the next day...that is if there is any left over! I have made it so many times over the years for birthday dinners, holidays. It's always requested, kids love it & I can't go anywhere without it in my crock-pot carrier. I put all the cheese in at once, skip the paprika and add italian style bread crumbs over the top before putting on the lid. The longer it stays in the crockpot the crunchier the outside will be, folks fight over the crunchy pieces. Add what you want to make it gourmet-jalapeno, ham, different cheese blends, bacon.
Reviewed on Feb. 29, 2012 by sd20
Easy and good!
Reviewed on Feb. 20, 2012 by sorrows
It tastes much better if you use velvetta instead of shredded cheddar, the velvetta melts much better.
Reviewed on Feb. 15, 2012 by jhatch1103
great taste, easy to make
Reviewed on Feb. 12, 2012 by Coryskitchen
Love it! Super easy :)
Reviewed on Nov. 23, 2011 by marissa_black
Great homemade mac n cheese. Easy and delicious.
Reviewed on Sep. 03, 2011 by lankybre
I have made this recipe several times and it is always a hit.
Reviewed on Jul. 15, 2011 by youngcheryl
Good & cheesey. But got alittle brown, maybe just my crockpot.
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