Cheese – Use flavorful, meltable cheeses like cheddar, American, Gruyere, fontina, or Monterey for the best crockpot mac and cheese.It helps to make the sauce smooth and creamy! DO NOT get it mixed up with sweetened condensed milk, it is NOT the same thing. Evaporated Milk – Evaporated milk is a shelf-stable cow’s milk that has had most of the water evaporated from it.Nothing else will get you a creamy sauce. Thicker noodles or noodles with ridges will absorb the sauce without getting too soft. Elbow Macaroni Noodles – To avoid soggy noodles, use a good brand of pasta. I love to make this up in the crockpot on a weeknight when I don’t feel like standing over a hot stove. I wanted a recipe that was make with lots of REAL cheese, but was still creamy and smooth and delicious and this recipe nails it. So many crockpot mac and cheese recipes are filled with ingredients like Velveeta cheese, condensed cheddar cheese soup, condensed cream of chicken soup, cream cheese, sour cream, and even mayonnaise.
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