9 Reviews
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bwright on 10.11.2017
When my husband asked if i had a recipe for crock pot mac and cheese I thought he was nuts! I am so glad I found this recipe! This will be our go to from now on!
teresa on 6.29.2015
A “keeper” for sure. I was worried the pasta would turn to mush but I only boiled it for 5 min. then put in slow cooker and cooked on low for 3 hours. It was really good, creamy and cheesy perfection!
Jolene on 10.25.2014
I have been looking for a good homemade mac and cheese recipe for quite sometime now. Today, I thought I would try this one. It was fantastic!! The only thing I changed from the original recipe is that I added 8 oz less of the cheddar cheese. I don’t think anyone could tell. This recipe is a keeper! I will definitely be making it again.
Gary L. Burcalow on 7.21.2012
I was not paying attention and had the crock pot on warm, discovering that fact 3 hours later! I turned the crock pot to low, and cooked an additional 2 hours. The resulting dish was absolutely delicious! This is the best tasting macaroni and cheese I have had since my mother last made it many years ago. The texture was perfect, the sauce was creamy from the evaporated milk and Velveeta, and the sharp cheddar flavor really came through. This is going to be my “go to” recipe when I want a comforting dish. Thank you so much for sharing this recipe!
Blessings,
Chef Gary
Mesquite, Texas
4 Comments
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Margie on 8.22.2016
I made this for a family gathering. My (adult) nephew said it was the best mac and cheese he’s ever had. This will be a keeper.
mikonei on 3.24.2011
Everyone in my house is glad that I tried this recipe. The only thing I tweaked was the pound of cheddar. I used half cheddar and half mozzarella.
Either way, this was simple and delicious!
shadow on 12.27.2010
I made this tonight for dinner, I didn’t add the eggs , I used 2 cups of shredded cheddar, instead of adding the velveeta!
Husband loved it! Thanks for sharing
Twinks on 10.13.2010
I think mac and cheese the ultimate comfort food. I don’t use Velveeta for many things, but I imagine it makes this soooo creamy.