This is very easy to prepare but I found it to be way too greasy in the end. I definitely think the amount of butter needs reduced by half and the oil to be omitted. My kids and I found it to be lacking in a depth of flavor - the addition of pepper is a must for us for sure - not a huge amount but enough to give it some more seasoning. You definitely need to spray your crockpot well before making and even then there were hot spots that were over-cooked even with it being in the crock for only a bit over 3 hours. Generally crockpots really vary in temperature so I suggest definitely watching this dish closely after 2.5 to 3 hours which makes it hard to cook while away at work. Made for Comfort Foods event 2/2011 for the Food Photos forum.
Very easy and delicious! I omitted oil completely and added 1 T dried mustard.
The family says 4 1/2 stars! The macaroni and cheese was very tasty and simple to prepare. The only complaint was we found it to be a bit greasy so when I make this again I am going to try and reduce the amount of oil to just 1 tsp and see if that works. Sometimes, I find cheese can be oily when melted, so it may very well have been oily due to the brand of cheese that I used which was Cracker Barrel "old" cheddar. Loved the crusty parts along the side of the dish too. Just a side note to any chefs making this recipe - It looks as if there is too much liquid when you put the recipe together, but don't panic, it works out in the end. I agree with the previous poster that it cooks quickly. Mine was done in about 2.5 hours also. Thanks so much Mandy, this is a keeper.
Very tasty! It was more like baked mac n cheese than the mushy crock pot versions I've had before! I will definitely be making this again!
My family loved this recipe! The crock pot macaroni and cheese was delicious and cooked up like baked macaroni and cheese except the sides and not the top got the crunchy crust!:) My crock runs hot, so it only took 2.5 hours on the low setting. Great, easy recipe and will come in handy if anybody craves baked macaroni and cheese in the summer! I made this for Spring PAC 2010. Thanks Mandy!
I made it omitting the oil, and put 1 tablepoon butter instead. Came out great!!
I made this for a work dinner on two different occasions. It turned out great! I only cooked the pasta for 4-5 minutes. The first time I used shredded sharp cheddar for my cheese, and it was really good. It had a nice crust, which my family loves. This most recent time I used Velveeta for my cheese, and it turned out very smooth and creamy. Yum! Try it both ways for yourself!