![]() ![]() ![]() Slow cookers are supposed to cook slowly, but they can still get warmer that you need them to be for mac and cheese. Velveeta melts smoothly, but aged cheddar can get grainy if you overheat it. And the better the cheese is, the more likely it is to go wrong. Mac and cheese - if you're not using a box with powdered cheese or a block of Velveeta - can go horribly wrong if you aren't careful. I decided on cheddar and Swiss.įinally, I decided that I had to throw out all of the existing recipes and start from scratch. That also eliminated Velveeta and American cheese. The person who asked for the recipe specified that he wanted a recipe that used real cheese. I ignored all the recipes that used soup. ![]() Even if you're starting with dry noodles, like for a lasagna recipe, it's only a couple hours - not eight - before those things are cooked through. I tossed out most of the recipes.There's no reason to want to cook noodles for 8 hours, unless the whole point is to put the ingredients into the crock pot before you go to work. I've never considered the crock pot for making mac and cheese, but there were plenty or recipes online, so I figured it would be simple enough. So when my husband came home and said that someone at work had asked him if I had a good recipe for macaroni and cheese that could be made in a crock pot, I decided that I could certainly find or modify an existing recipe. ![]()
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