falons.blogg.se - Easy mac and cheese with evaporated milk

Mac and cheese works great as a side dish for classic BBQ dishes, such as pulled pork or BBQ chicken. Otherwise, the cheese can harden and turn your once creamy mac into a solid brick of cheese and macaroni. Do not use cold milk! You also want to make sure your mac and cheese is hot when served, and to serve it right as it has finished cooking. If you notice there isn’t enough liquid to form a creamy sauce after adding the cheeses, you can gradually add more hot milk while stirring.

Add 15-30 minutes to the second cooking time (depending on the size of your crock – the macaroni tend to need a little longer in a smaller crock).ĭry mac and cheese is usually a result of not enough liquid used.

To double the recipe, use a 5-6 quart crockpot and double all ingredients.

Do not leave this mac and cheese on the “warm” setting, and do not let it sit once it’s done cooking.

Just make sure you thoroughly stir to gently break them up.

The macaroni will clump together as they cook, don’t worry: That’s completely normal.

If you pre-cook them, your mac and cheese will come out soupy. 9) Stir well and let sit for 5 minutes to melt cheeses. 7) Stir well, then 8) add cream cheese and shredded cheeses. How to make mac and cheese in the slow cooker How to make crockpot mac and cheese: 1) Add uncooked macaroni to greased crock. I have also used Gouda and Colby Jack before and it was delicious, too.

Cheeses: This is my favorite combination of cheeses for mac and cheese, feel free to use your favorite.

Butter: Can also use margarine for a more budget-friendly option.

The dish may come out a little less creamy.

Evaporated milk: Can use more whole milk or half and half in place of the evaporated milk.

Ingredients for crockpot mac and cheese: Dry macaroni, milk, evaporated milk, butter, salt, pepper, ground paprika, mustard, cream cheese, cheddar and mozzarella.

This is just an overview of ingredients used. That’s when this slow cooker recipe comes in handy! So easy, quick to throw together and unbelievably creamy. But also? I often find myself so short on time I cannot possibly pull off a full-on baked macaroni cheese made from scratch. Here’s the thing: I grew up on homemade mac and cheese, so I’m picky about it. This mac and cheese recipe is so easy to make in the crockpot – you don’t even need to boil the macaroni first! You just need to stir together the ingredients, the slow cooker does the rest.