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I LOVE this recipe. I made this for my husband's family who was visiting from out of town and they raved about it. I followed a few of the other posters' suggestions. I used 2 1/2 cups of uncooked large elbow macaroni, cooked it al dente and put it to the side. I also shredded my own cheese (2 1/2 cups of sharp chedder and 1/2 cup of pepper jack) because someone mentioned the pre-shredded cheese doesn't stick together well when melted. While that was melting, I blended only 2 eggs, sour cream, soup and the spices together in a medium sized bowl. I added this to the butter and cheese mixture when it was half way melted (i was impatient), stirred it in well, then added the pasta. Mixed it all well and put the crock pot on LOW, stirred frequently and was done 80-90 mins later.
Wow! Great Mac and cheese. I omitted eggs and will add 3 cups pasta next time. Creamy and delish just be patient when melting cheese with butter (yeah I used the preshredded bag kind) and don't stir too much while melting. This will be my go to potluck dish. Definitely not for the diet crowd but sooo good!
I always make baked mac and cheese in the oven but saw this recipe and figured the crock pot would be a great idea for a party. Made it for the kids, (since so many were picky eater and would not enjoy the adult food), on Halloween. Let me tell you, the adults put a big dent in this dish. There was nothing left at the end of the night and I always make enough to have plenty of leftovers. It was easy, creamy and delicious. My daughter said "oh Mom, this is just like the mac and cheese in Disney". I also omitted the egg and used a mexican blend of cheeses (without the taco seasoning) and some provolone. Will definitely make this one again.
This is a great recipe for the crockpot! I made this recipe to take to a potluck. I par-cooked the noodles for 5 minutes, drained and cooled them, and then mixed all of the ingredients (minus eggs) in my cold crock and put it in the fridge overnight. Took it to work the next day and plugged it in-- 2/5 hours later, a party success! I decided to leave the eggs out because i was not cooking it right away. It was very creamy, and the noodles did not get mushy. I miss the crunchy topping that baked macs get, and I think the next time I'll add some paprika or extra pepper for a kick.
OK, Im anothe one that is going to make a whole new recipe from this, so here it is....used whole box of shells, 3 cups cheddar, 1 egg, twice the milk.....boiled shells 3 min............next time i will add 2 cans of soup..............this was wonderful..............
This Mac and Cheese is so wonderful! I have made it three times, and I find that when I use a whole box of elbows(about 3 and a half cups) leave out the eggs as recommended and not melt the cheese in a sauce pan, instead add the soup and other ingredients to the crock pot, then the cooked elbows and then the cheese and butter on top, stir it up and cook it for 2.5 hours it is perfect for us! This is a great recipe, thanks for sharing!
Very good macaroni and cheese. I made this for a work function and it was gone in minutes. I made this twice, the first time I followed the directions exactly but I did omit the eggs. The second time, I made a few changes. I sprayed my crock pot with Pam, then added all ingredients (except noodles) directly to the crock pot. Next I boiled one full pound of elbow noodles for 6 minutes, drained them, and added to crock pot. As I stirred the hot noodles, the cheese and butter melted. I used 1% milk, low fat sour cream, and again omitted the eggs. The result was just as good as the first batch. This is a wonderful quick recipe. I would also recommend using a crock pot liner (if available) for quick clean-up.
According to my kids....THIS IS THE BEST MAC N' CHEESE they've ever had. It was moist and so creamy and not dried out at all. I did double the recipe, cause my kids just love mac n'cheese, but I only added 3 eggs, and it still came out wonderful!! Thanks for sharing this recipe....this is a definite keeper for every holiday.
I don't know what these other people are talking about with the "bland" taste. This mac and cheese is wonderful! We made this for my daughter's first birthday party (minus the eggs), and all the kids loved it, as did the adults! We used a full pound of mac, as some others had mentioned, but if you do, you need to be sure to stir it at least every twenty minutes, otherwise you will have a hard-to-clean crock, and not-so-creamy mac. Today we used slightly less and stirred it frequently, and it turned out great! Also, we used white pepper so you wouldn't see it. Definitely NOT a fix-it & forget-it, but worth the effort!
I initially cooked 2 cups of macaroni as posted; however, didn't think it looked like much pasta especially with all the ad-ins and I thought it would be too soupy (sloppy!) so I then cooked another cup of macaroni, which I think was the right call. Baked in the oven, omitted black pepper and added dash of garlic powder (barely noticeable). Also used 2% milk as thats what I had on hand and old cheddar cheese. My two picky preteens and even my DH (who generally does not like traditional baked mac & cheese) absolutely loved this, in fact, everyone had second helpings (glad I put in that extra cup of pasta!!) plus have a little for lunch leftovers. Very creamy,rich and tasty. Not for those dieting but exceptional comfort food - will definately make again and again and.... This version has now officially replaced my old recipe for baked mac & cheese!