Slow-Cooker Mac and Cheese
Total TimePrep: 15 min. Cook: 3-3/4 hours
I have been making this recipe for years and was surprised to see so many negative reviews. My boys love this and got the leftovers out last night to finish off as their evening snack! It has worked perfectly for me every time. A few suggestions to avoid trouble: 1. Cook your macaroni to al dente. It will continue to cook so if you overcook it in the beginning, it could be mushy. 2. Only buy the highest quality cheddar cheese and shred it yourself. Some pre-shredded cheddar in the bags has an anti-caking agent that causes it to separate and become oily. I'm guessing that is what caused 90% of these issues. 3. Stir partway through. If it's a little dry, add additional milk or half and half to keep it moist. Different crock pots will cook at different temps so it might need a little more milk. 4. I add a little salt.
Loved this! Crowd pleaser and leftovers for the chef. ;)
We will NOT use this recipe again, EVER. Seriously overcooked pasta was mush after first cooking it and then spending that much time in the crock-pot. The cheese turned into an oily glob of unpleasant mess. Definitely not a good experience. Conceptually, a good idea, just an extremely poor outcome. Back to the drawing board on this one.
Love this recipe. People request frequently. I have made it for years. Like my mom's!
Far too dry; will use only half the macaroni if I make it again.
Was very blah, not much flavor. I thought that with all the shredded cheese and cheese sauce it would be very cheesy. Will have to think about modification to give it a little more flavor.
Was not smooth or creamy. Cheese and/ or milk curdled. Was greasy, did not need so much butter? Will not make again.
Love this for dinners
Very good, but I wish it was creamier.
Why do people put eggs in macaroni and cheese. There is no need for it.