![]() ![]() This is a relatively forgiving recipe, so feel free to play around a bit with that you have on hand. It’s one of the best melting cheeses, so it provides a gooey texture and amazing a caramel-y taste. Gouda Cheese – this is another twist to elevate the flavor and texture.You could also use mild cheddar, but it’s not going to be quite as flavorful. Sharp Cheddar Cheese – contributes that sharp, tangy flavor.Feel free to use pepper jack for a little spice instead. This cheese melts really beautifully and is very mild in flavor. Monterey Jack Cheese – gives the mac and cheese a smooth, buttery taste.I think it’s a little boring without it! If you don’t have or don’t like asiago, try parmesan cheese instead. Asiago Cheese – adds a nutty flavor to the mac and cheese.I kept the seasonings simple to mimic that classic macaroni and cheese flavor. Salt and Pepper – adds flavor and a little spice.If you don’t have these ingredients on hand, heavy cream can be used to replace the half and half and whatever milk you have in your fridge can be used to replace the evaporated milk. Half and half for creaminess and evaporated milk for a touch of sweetness. Half and Half and Evaporated Milk – creates the PERFECT creamy texture and flavor.Use vegetable if you want to keep this dish vegetarian! I highly recommend using broth for added flavor. Broth – chicken or vegetable broth both work.Do NOT cook these beforehand or you WILL get a mushy mess. Macaroni Noodles – the base for this dish.IngredientsĬlassic mac and cheese ingredients kicked up a notch! PLUS, it’s made in my all-time favorite kitchen tool: the crock pot. It’s cheesy, creamy, and full of perfectly cooked noodles. Now, I’m a homemade mac and cheese girl all the way and this crock pot mac and cheese does not disappoint. I haven’t always been a homemade mac and cheese girl (gimme all that boxed stuff), but ever since my one pot mac and cheese, I’m a changed woman. This crock pot mac and cheese is SO GOOD and full of not one, not two, not even three, but FOUR kinds of cheese. When done, carefully remove the crockery and set aside to allow the macaroni and cheese to rest for about half and hour and set up (optional but recommended) then serve.Holy cheesiness. Top the macaroni mixture with the remaining cheese, cover with the lid, reduce the cook setting to low and slow cook for 3 hours.Carefully pour in the cheesy milk mixture, add half of the grated cheese and seasonings then gently stir to combine. Drain the elbow macaroni well and add it to the crockery and stir to combine the pasta with the melted butter.While the pasta cooks in a large mixing bowl, whisk together the cheese soup, eggs and milk.Cook the pasta 6 to 7 minutes, not completely done. Stir to prevent the pasta from sticking together. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni. Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Use a large pot and add enough water to par-cook the macaroni.Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.You can season according to your own tastes. I add more black pepper than salt in my mac n cheese because the cheese is salty and I figure there’s a salt shaker on the table if someone wants more. Salt and Black Pepper – for seasoning.Eggs – helps to create the Southern style macaroni and cheese.If you’ve never tried adding a little smoked cheddar, you should. Just a little bit adds such richness of flavor and that hint of smokiness that everyone will rave over. In addition to the regular cheddar cheese, I also add in a little bit of smoked cheddar cheese. The pre-shredded store bought cheeses have anti-caking agent mixed in and that does interfere with the perfect meltiness of the cheese. Grating your own cheese ensured it melts better and is delicious. Different Cheeses – I used extra sharp cheddar cheese and it must be freshly grated.You’ll need two cans if you go that route. You can use evaporated milk if your prefer that for making your macaroni dish. This creamy sauce liquid mixture helps ensure you have a delicious creamy mac. Cheese Sauce – which consists of a cheddar cheese soup combined with whole milk (or regular milk as it is called at our house).Slightly cooking the noodles before adding them to the Crock Pot will ensure that you don’t over do it on the cooking time and end up with mushy mac. I do like to parboil the pasta before adding it to the slow cooker but not all the way to al dente. Uncooked Pasta – elbow macaroni to be specific.Here’s what you will need to make this slow cooker macaroni: ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |