The first time I made it, I left the eggs out because I simply forgot them. The version with the soup may be a bit creamier, but besides that it worked great. I was actually surprised how well it turned out without the soup. It really did not take a lot of tweaking, except to remove the canned soup. So, I knew it was a recipe that I needed to adapt and come up with a new version we loved. For various reasons, including our food allergies and issues, I no longer use much canned soup. Blogging has changed over the last few years and so has my cooking. I shared it back in the early days of this site, which was also the days where I occasionally posted a recipe without a picture. I had a slow cooker mac and cheese recipe that I used for years. Today’s recipe is all about mac and cheese, because who does not love mac and cheese. Now I only have thirty, or more if I post one every week, crock pot recipes to go! Thirty recipes might sound like a lot, but I am looking forward to making and sharing some crock pot deliciousness over the next few months. I can’t believe I have shared fourteen new crock pot recipes so far this year.

Today’s recipe is the fourteenth recipe in my Crock Pot Favorites series.

Next time, I will stir this right away and then now and then during cooking to prevent that from happening.Today is crock pot recipe day and I am excited to share with you another easy and delicious crock pot recipe with you. I scraped the stuck parts off and removed them. Luckily it was not burned at all, which I know would have ruined the flavor of the whole thing. When I went to stir it at 2 1/4 hours, I was disappointed to find that the cheese that melted down into the noodles had become stuck to the crock pot (I had sprayed liberally with cooking spray) about three inches up around the entire edge at the bottom where the noodles sat and was very browned. My ONLY issue was that I followed your instructions not to peek. The cheesy flavor is perfect in my book! I know I’ll make it again and again. I used 3 cups mexi-blend cheese and 1 cup mozzarella. Wonderfully simple and delicious recipe! I’ve been striving for years to make home made macaroni and cheese like mom taught me with the flour/milk mixture and could never ever get the taste right! This recipe gives me the same incredible taste as mom’s with less than half the effort! So creamy and perfect with the addition of the cottage cheese.

Best crock pot mac and cheese no eggs