This is Pam Rawlinson and this recipe has been cooked in my family for at least 30 years. I have always used a large slow cooker and it has never been bland. Did you butter or spray the inside of the cooker? Did you think about using a crock pot bag that covers the inside plus makes clean-up easier? You can always add more salt and pepper. And I have often added a teaspoon of powdered mustard. This has been a staple for our family gatherings for years. Now, as a kitchen manager, I use this exact recipe and cook it in 4-in. pans for 150, 200, and even 300. And your idea to use different types of cheese, as long as it is white and not orange [cows milk is close to white in color; orange means that there are dyes/chemicals in the cheese], is something that I have done on a few occasions. White, Irish, extra sharp, pepper jack, mozzarella, etc. - go to town and have fun. Let me know how it turns out.
I made this for Christmas last year and loved it! This is the type of mac & cheese I grew up on, not the stuff in the blue box. My extended family thought it was strange, but ate some. The next day they asked for more!
I never thought you could cook Mac n Cheese in a slow cooker so I was very interested in trying this recipe. To me it seamed a little bland and cooking it on high so long just doesn't "crisp" the crust, it burns it and makes it seem like you are eating bark from a tree. It also makes a huge amount. I think this is a unique way to cook Mac n cheese so here's what I will do next time. Half the recipe and cook in a smaller crock pot on low. You can always put it on high for a bit if you feel the outside not brown enough Mix a few different cheeses, perhaps even some pepper jack to give it some pop. Also I would decrease amount of butter, it was a little greasy.