Since I didn't have the canned soup, I opted instead for cubing up some "processed cheese product" (about 8 ounces) and melting it into the milk by heating the mixture a couple of minutes at a time in the microwave. I made just one tweak to the original recipe because of what I had (or rather, DIDN'T have) on hand. I probably could have gotten away with 7, but I can't say that it got mushy. I cooked the "mac" for the 8 minutes called for on the box.
I was actually standing in line right in front of some kids who were wanting seconds and they pleaded with me not to take it all! I'll take that endorsement! And you HAVE to give it high marks for ease of preparation. Made this for a church pot-luck lunch this weekend. 5 stars because I couldn't have concocted it without this to start with and this with some bacon in it is my family's favorite. If i wanted it creamier I'd add more butter or milk I guess but its great like this. Adding the cheese towards the end allows the noodles to cook and keeps the cheese from getting that weird curdled texture. After an hour and half on low I add the other half of the cheese and its done around 2-2.5 hrs and the noodles are cooked fine and its plenty cheesy. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot. I take butter (I use only about 1/4 of stick) rub it around the sides and leaf it in the middle. I use the crock pot daily and know you don't need to so I don't make it this complicated. Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy.
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