Then add the shredded cheddar cheeses, salt, pepper, ground mustard, and the hot sauce. Cover with the milk, stir to mix well and ensure the elbow macaroni noodles are not sticking together and the milk is covering the macaroni. Next, add the elbow macaroni into the slow cooker. Be sure not to overcook the macaroni it will continue cooking in the slow cooker. Cook the macaroni for 2-3 minutes and then drain. Add the elbow macaroni and a little bit of olive oil. How to Make the Best Slow Cooker Mac and Cheeseįill a large pot with water and bring to a boil. white cheddar cheese sharp or extra-sharp, shredded by hand.yellow cheddar cheese extra-sharp, shredded by hand.What You Need to Make the Best Slow Cooker Mac and Cheese But, again, be sure to hand shred whatever cheese you decide to use. I have tried it with various Gruyere, Monterey Jack, Parmesan, and Pepper Jack cheeses. I recommend combining white cheddar cheese and sharp cheddar cheese, but you can get creative with this recipe. Jump to Recipe Jump to Video Print Recipe Variations to this Slow Cooker Mac and Cheese
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |