It would be awesome with a little salsa stirred in and poured over nachos!Īnd, it keeps really well in the fridge. Since Thanksgiving we’ve made the cheese sauce again. Oh, and we had leftovers, which were delicious! Dan stirred some Italian seasoning into some of his leftovers, and that was a fun twist on the traditional mac & cheese. Let the cheese come to room temperature before adding it to the melted butter, also, use a fine shred rather than a large coarse one, both of these will help the cheese melt faster.Ī tasty mac & cheese that can be made ahead of time and cooks in the crock pot so there’s no last-minute work. Step 1 Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker.In this case, don’t do it! Low and slow, that is the tempo (bonus points if you can name the band that this is from!) for making good cheese sauce. I know, I’m usually the lazy cook who throws it all in at once. Gradually! If you add it all at once, it will clump. Pour the evaporated milk over top the mixture. Add in the cheeses, sour cream, cream cheese, mayo and seasonings, stirring to combine. Mix together cooked macaroni, evaporated milk, whole milk, butter, salt, pepper, eggs, and all but 1 cup of grated cheese. Gradually add the cheese, and do it on low heat. In a pot cook the two cups dry elbow macaroni according to directions, leaving al dente, about 3-4 minutes shy of being done.
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