Is a process. You need to make a cheese sauce while also cooking pasta in another pot. And you'll almost definitely feel the need to make a buttery topping and bake it (even though it was already perfectly cheesy and saucy already). The amount of dishes is insane. Enter: Crock-Pot Mac & Cheese. Everything—including the pasta!—cooks in a slow cooker. And in the end you have just ONE DISH to clean. Answer to your inevitable doubts and questions are below. (We were skeptical at first too!) Does the pasta actually cook? Until it's perfectly al dente ?. You just need to start checking after 2 hours, every 20 minutes or so. Pasta, if cooked too long, tends to get gummy if sits in a slow cooker for too long. Lightly cook macaroni. 2 Add macaroni, Velveeta cheese cubes, evaporated milk, eggs, 1/2 stick of melted butter, and cup of regular milk (I use 2%) in crockpot. 3 Cook on low for 3 hours, stirring once during cooktime. How does the sauce cook? With the elbow noodles! The evaporated milk, whole milk, and cheeses slowly melt together into perfectly creamy sauce. You really only need to stir it once before serving. Why evaporated milk? About 60% of its water has been removed so it's much more concentrated, making it creamy AF. Meaning it's pretty perfect for mac and cheese. Can I sub milk? Or what about cream? There's already a decent amount of milk in here anyways. If you only use milk, the sauce would be kinda watery and soup-like. It also wouldn't be as rich. Heavy cream has wayyy more calories and fat and would take the decadence of macaroni and cheese to a whole new (and unnecessary) level. Just stick with the evaporated milk. Can I use different cheeses? You just want to choose one (or three) with good melting properties. Think: mozzarella, fontina, and Monterey Jack. And stick to 4 1/2 cups total. Microsoft excel 2008 for mac update.
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