![]() I will never make regular mac and cheese again. Will experiment with a few other tweaks next time but this is too easy to not try again. Noodles ended up softer than we prefer so next time I will start checking at 3 hours. Won't make it again.ĭidn't have evaporated milk so I substituted all whole milk. Thought this might be a nice easy mac and cheese - tried it. It's just not that hard in the first place. The centre was not quite set, but after turning it onto a platter, and a few brief minutes under the broiler, the custard was set perfectly and the top was nicely browned. My location is pretty high in elevation (about 3500ft) so I let it cook for about 3 hours and 15 minutes. if it’s a scorching summer day and you’re dying for Mac and cheese, but you don’t want to heat up your kitchen with a boiling a pot of water and a hot oven, making Mac and cheese in a slow cooker is a stroke of genius! I followed the directions pretty much exactly, an the result was more like a cheesy macaroni pie or loaf, rather than conventional creamy Mac and cheese, but it was still delicious and I would definitely make it again. This recipe is excellent! And you know why? Because. Absolutely horrid and a waste of good cheese. ![]()
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