![]() ![]() How to Make Mac and Cheese in the Crockpot Butter – A little bit of butter on top just adds more flavor to the cheese sauce.I like to use salt, black pepper, garlic powder, dry mustard powder, and cayenne pepper. Spices – These spices are optional, but I think they add so much flavor to the mac and cheese.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.This mac and cheese recipe is so good you can serve it at Thanksgiving and Christmas! Take your uncooked pasta and add it to the crockpot first, then pour two kinds of milk for creaminess, freshly shredded cheese, and all the spices to make this the perfect mac and cheese ever! No grocery store can make dinner this good. Skip the stove top and add all the ingredients into the crockpot and let it do all the work! Ingredients for the Perfect Mac and Cheese Make the perfect crockpot mac and cheese with pantry staple ingredients, fresh ingredients that are whole and pure. 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 made with lots of REAL cheese but was still creamy and smooth. So many 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. What to Serve with Easy Crockpot Mac and Cheese.Variations of the Best Mac and Cheese Recipe.How to Make Mac and Cheese in the Crockpot.Ingredients for the Perfect Mac and Cheese.I only accomplished this because I had to go to a meeting for an hour but I thought about it the whole time and I wondered how my macaroni was doing. Try not to look at it or take off the lid. Leave it alone for 45 min – 1 hour for everything to start to get warm and cozy together. Put the lid on, say a prayer, and walk away. It just gives it a little oomph of flavor depth. The macaroni and cheese will not taste like actual mustard. The mustard powder seems weird, I know, but trust me. Sprinkle on some garlic powder, salt, pepper, and mustard powder.And also throw in some shredded cheddar cheese.If processed cheese freaks you out, you can buy real American Cheese at a grocery store deli counter. Next we’re going to cube some cream cheese, butter, and either Velveeta cheese or American Cheese and throw into the crockpot.I haven’t tested non dairy milks yet but it’s on my to do list. Here, I used a combination of 2% milk and heavy cream. No whole milk? That’s ok, another kind will do. You don’t have evaporated milk? That’s ok, use whole milk. Evaporated milk is good, and whole milk or some heavy cream is good, but it’s negotiable. Dump a bunch of macaroni noodles in your crockpot.(But also, I was fully prepared to run to the store to buy some potato salad if this was a flop). ![]() Guess what – it was all fine! Enneagram 9 speaking. I didn’t test this recipe beforehand- I just took all the ingredients with me to my office. I do not, in general, recommend the following method of trying out a recipe, but it worked out ok for me in this instance. Is this too much to ask of a cheesy carb laden dish? I also wanted it to be zero work and cook in a crockpot in my office while I left it unattended. I wanted it to be hot and delicious and cheesy and creamy and fix all of my problems. Creamy, dreamy, and easy mac and cheese in the crockpot- does it exist? I needed to take something to a work lunch, but I was skeptical this would work. ![]()
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