![]() While some of the ingredients in this recipe may seem odd, they really make a great cheesy sauce!Ī traditional cream sauce or cheese sauce doesn’t hold up well in the slow cooker, as dairy can curdle and/or separate in the crock pot. I prefer crock pot macaroni without evaporated milk or Velveeta cheese. Depending on the brand, the pasta can become mushy or gummy in texture and I find it to be inconsistent.īoiling the macaroni about 2 minutes less than indicated on your package (so it’s quite firm) keeps it from getting mushy. I’ve tested countless “no boil mac and cheese recipes” (using uncooked pasta). ![]() Precooking the pasta ensures it is perfect every time. Everyone loves this recipe when I make it.This recipe can be doubled for a crowd (and left on warm for serving). ![]()
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