It would be awesome with a little salsa stirred in and poured over nachos!Īnd, it keeps really well in the fridge. Since Thanksgiving we’ve made the cheese sauce again. Oh, and we had leftovers, which were delicious! Dan stirred some Italian seasoning into some of his leftovers, and that was a fun twist on the traditional mac & cheese. Let the cheese come to room temperature before adding it to the melted butter, also, use a fine shred rather than a large coarse one, both of these will help the cheese melt faster.Ī tasty mac & cheese that can be made ahead of time and cooks in the crock pot so there’s no last-minute work.In this case, don’t do it! Low and slow, that is the tempo (bonus points if you can name the band that this is from!) for making good cheese sauce. I know, I’m usually the lazy cook who throws it all in at once. Heat and continue stirring until mixture boils and is thickened. Pour in milk and stir with a whisk until no lumps remain. In a saucepan, combine first 5 ingredients. Stir everything until well combined and cook on low for 2 hours. directions Spray crockpot with non-stick spray for easy cleaning. Add the cooked macaroni pasta, milk, mustard, salt, and paprika to the pot. Place cheese and butter mixture, cheddar cheese soup, and sour cream into the pot of the slow cooker. Gradually! If you add it all at once, it will clump. While pasta is cooking, using a large skillet, melt the butter and cheeses. Gradually add the cheese, and do it on low heat.
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