As always, lots of previous reviews helped me. I thought this recipe was great! I will preface my review with the fact that I have never made macaroni from scratch before and am still learning a lot about cooking. Cover and cook on low, about 5 hours, just in time for a late lunch. In the morning, cook the noodles, al dente, and mix with the sauce in the crock-pot. Omit the bacon for vegetarian guest and it’s still great.) Make the sauce the night before, let cool some, add the cheese, stir & refrigerate. (I triple the recipe and use several kinds of cheese.

That is the consistency it is supposed to be! When you take the dish out of the oven it will be perfect! ****Another update**** This recipe just keeps getting “favorite-er and favorite-er”! I’ve had a lot of company this summer and so as to stay out of the kitchen and visit I’m now using the crock-pot.

When making the sauce, use the standard above: Bring it to “just boiling”, period. It thickens and absorbs as it bakes in the oven. It will be a creamy-textured sauce when mixed with the macaroni. An update of my review: Many reviewers are saying the sauce never ‘gets thick’. Remove from heat and let set for a couple minutes before adding the cheese, this prevents the cheese from melting too hot and getting 'grainy'. As for a floury taste if you cook the sauce until it is 'just boiling' it will alleviate the problem (don't reduce the flour or it will never get thick). Very good! One of the best mac & cheese recipes I've used.

Baked macaroni with cheese sauce