I don’t care for the texture, so I leave them out. They’re beaten and mixed into the mac and cheese, so it sets kind of like quiche. Note: Trisha’s original recipe calls for 2 whole eggs. Paprika: Topping your mac and cheese with paprika is entirely optional.Salt and pepper: A dash of salt and pepper is all you need to amplify those flavors.Pre-shredded cheese won’t melt as evenly. Sharp Cheddar Cheese: Always use a block of cheese and never the pre-shredded stuff.Butter: A little butter adds to the richness of this recipe and delivers a hint of nutty flavors.Whole Milk: To thin down the sauce a bit so it can properly ooze over those macaroni noodles.Evaporated Milk: This is your secret ingredient to a lusciously smooth cheese sauce and a boost of creamy flavors.Just remember, different shapes and sizes will cook differently and at different times. Elbow Macaroni: This is the classic pasta, but feel free to change it up.Cooking Spray: Spraying the pot before adding the ingredients so nothing sticks.No fancy ingredients here! Just cheese, noodles, and some cream.Īside from the evaporated milk, you likely have everything you need right now for this delicious dish. The addition of cream and butter with sharp cheddar cheese creates a perfectly smooth cheese sauce.Įvery noodle delivers a hearty dose of cheese, and I couldn’t be happier.Īnd while it’s a perfect weeknight dinner idea, you’ll likely want to share this recipe at your next potluck or holiday party! Ingredients Yes, that even includes the uncooked noodles! Slow cooker mac and cheese lets you throw everything in a crock pot and let it work its magic. This macaroni and cheese recipe is my go-to when I want something super simple and impossibly cheesy.
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