Does this dish really serve 12? I am adding smoked sausage and making it a main dish for 12 -mostly adults. Do I need to double it?

By Anonymous on April 09, 2013

Does this recipe really serve 12? I am making it for a group of 12-mostly adults - and adding smoked sausage for a main dish. DO I need to double it?

By Anonymous on April 09, 2013

I made this for the first time last Christmas, and will be making it again for this Easter. I also shredded my own cheese and left out the eggs...I'm not fond of eggs and I was afraid it would have an eggy flavor if I used them. I also was afraid the pasta would end up mushy and overcooked...but it was perfect! Everyone loved it, including the picky eaters. I highly recommend this recipe.

By CRYSTAL on March 26, 2013

Love Paula and family! My favorite chef of all time and my friends think so too! Love your recipes and enjoy your personality so very much. My family love your healthy food and your products, and my daughter recently purchase one of your pans of cookware! Best wishes! I have two cookbooks and want to buy more! Ann Medford OR

By Ann Fredinburg on March 03, 2013

This mac and cheese is just as good as I hoped it would be. It doesn't, however, need to cook for the full three hours. Can't wait to make it again. Will be a family favorite for years to come I am sure. Thanks!

By Jane on January 25, 2013

I need to double this recipe. anyone can help me?? Thanks

By Anonymous on December 24, 2012

I have made this macaroni and cheese again and again. A family favorite when everyone gets together for a meal. I leave out the eggs, since I don't find them necessary, and it somehow makes the cheese a little gritty tasting; however, the whole milk is important. I have added 2 packages of bacon pieces (found in salad section of most food stores) sprinkled on the top. I bake mine in a casserole dish for 20-30 minutes @ 350. It turns out fabulous every time! My son in college expects this dish every time he comes home, warms up leftovers for next day or two. Still tastes great! YES, I always double the recipe and it still comes out great...but I would not double the eggs, 3 is a lot, 6 would be out of the question!

By Jeannine on December 02, 2012

I have made this macaroni and cheese again and again. A family favorite when everyone gets together for a meal. I leave out the eggs, since I don't find them necessary, and it somehow makes the cheese a little gritty tasting; however, the whole milk is important. I have added 2 packages of bacon pieces (found in salad section of most food stores) sprinkled on the top. I bake mine in a casserole dish for 20-30 minutes @ 350. It turns out fabulous every time! My son in college expects this dish every time he comes home, warms up leftovers for next day or two. Still tastes great! YES, I always double the recipe and it still comes out great...but I would not double the eggs, 3 is a lot, 6 would be out of the question!

By Jeannine on December 02, 2012

that was really good and i like it because it made me very hapy to eat

By Anonymous on November 25, 2012

Great taste! But - I shredded my own cheese like other people suggested instead of bagged cheese, and the eggs still curdled! I would leave out the eggs completely next time. Also, I don't see why this needs to cook for 3 hours in the crock pot since everything is already cooked. I would cook on low for one hour and then warm.

By Danielle on November 15, 2012

This is such a great mac and cheese recipe that I have been asked to bring it to a big family Thanksgiving gathering this year. Question: has anyone ever doubled this recipe? And was it successful? I just know that one batch won't feed my whole crowd! Thank you!

By Anonymous on November 14, 2012

i love you and your recipe i am makeing your slow mac and cheese today and your slowcooker swiss steak.it look so good on your show yesterday

By sheila peterson on October 31, 2012

mmmmm........... good stuff i dew work

By Anonymous on September 22, 2012

It was good, but wasn't great. Will not be making this again!

By Anonymous on September 03, 2012

I love this recipe for mac'n'cheese. It's really the only one that I will use. Paula Deen has absolutely spoiled me.

By nellbeverly on August 09, 2012

I really want to try this recipe but just curious, since you are using a slow cooker for 3 hours do you really need to preboil or cook the macaroni? could you not just add the macaroni dry and what about substituing cream cheese? PS I love using a little Jarlsberg cheese when making Mac & cheese yum!

By deb on July 20, 2012

Love ya Paula, Thanks for all the great southern recipes. Your one of my favorite sorces when I want to get an idea about something I want to make. When I was growing up we did not have much money. Did you even hear of making macaroni with butter, salt, pepper and milk. My mother served this with pinto beans and cornbread.

By Debra Shafiei on July 20, 2012

This is the best mac n'cheese recipe ever! I've made it twice, and its a hit every time. I kinda put my own little twist on it though, I make it as is, but instead of just cheddar, I add cheddar and monterey jack cheese, and I also add some ground red pepper and cayenne pepper for a little spice. It makes such a huge difference. Great recipe as is though!!

By Anonymous on May 25, 2012

My best friend loves when I cook. We are actually roommates. She loves mac n cheese and any new recipe I see for mac n cheese I try it out. Cant wait to make this one!

By Sarah Ann Williams on April 24, 2012

It looks so good thank you for helping me make homemade Mac and cheese

By Anonymous on April 08, 2012