Salt and Black Pepper – for seasoning.Eggs – helps to create the Southern style macaroni and cheese.If you’ve never tried adding a little smoked cheddar, you should. Just a little bit adds such richness of flavor and that hint of smokiness that everyone will rave over. In addition to the regular cheddar cheese, I also add in a little bit of smoked cheddar cheese. The pre-shredded store bought cheeses have anti-caking agent mixed in and that does interfere with the perfect meltiness of the cheese. Grating your own cheese ensured it melts better and is delicious. Different Cheeses – I used extra sharp cheddar cheese and it must be freshly grated.You’ll need two cans if you go that route. You can use evaporated milk if your prefer that for making your macaroni dish. This creamy sauce liquid mixture helps ensure you have a delicious creamy mac. Cheese Sauce – which consists of a cheddar cheese soup combined with whole milk (or regular milk as it is called at our house).Slightly cooking the noodles before adding them to the Crock Pot will ensure that you don’t over do it on the cooking time and end up with mushy mac. I do like to parboil the pasta before adding it to the slow cooker but not all the way to al dente. Uncooked Pasta – elbow macaroni to be specific.Garnish with fresh or dry herbs before serving.Here’s what you will need to make this slow cooker macaroni: Cover it with the aluminum foil to protect it from burning. Bake until bubbly and golden, about 25 minutes, and until the egg/s are done (well done takes longer time.Crack an egg in the well and season with a pinch of salt. Transfer Macaroni and Cheese into a well-buttered baking dish, top with extra cheese and make a little well for an egg.
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