Mix in cooked shredded chicken in this recipe for extra flavor and protein.Add cooked chopped bacon to the cheesy macaroni for bacon mac and cheese.For gluten-free mac and cheese, use your favorite gluten-free pasta shells.If you are not serving the recipe right away, then you can leave the Crock Pot on warm until ready to serve just be sure to keep a lid on it! Once the noodles are soft to the touch and tender, you can serve the mac and cheese.You will want to make sure to stir the pasta occasionally to prevent the pasta and cheeses from sticking in the bottom of the Crock Pot. Set the Crock Pot on low and cook for two to three hours while stirring occasionally.The pasta, much like rice, will absorb liquid and cook this way. Try to mix it together, but note that the cream cheese might be a little lumpy, this is okay and will melt in seamlessly. Combine the uncooked pasta, milks, cheeses, butter, and seasoning to a large Crock Pot.You will not believe how simple this recipe is! Sit back and relax because you will love the easy steps in this mac and cheese. Fontina- An Italian classic, it is used in pasta sauces worldwide.Monterey Jack- Most famous in quesos, it is also perfect for mac and cheese.Smoked Gouda- or any other smoked cheese.Gruyere, Swiss or Jarlsberg- all of a similar flavor profile, these make for great melty sauces.Parmesan cheese- but only if it is freshly grated, not the bottled stuff which tends to not melt the same.Other varieties of cheddar such as white, Vermont or mild cheddar cheese.This leaves the possibilities wide open for yummy combinations and creations. The best cheese for mac and cheese is anything you have leftover in your cheese drawer that can be easily melted. Salt and Pepper– Just a little bit of salt and pepper gives this macaroni the perfect balance of seasoning.If you want to be adventurous, or just clean out the cheese drawer, use any combination of cheese. Store-bought pre-grated cheese are tossed in a light starch mixture to prevent clumping, but that can effect texture and dry out the cheese. Cheddar Cheese– Shredded sharp cheddar cheese gives this pasta the best flavors! I like to grate my own cheddar cheese because it will melt smoother.You can always add more salt, but it is hard to take it away! If you use salted, taste test before adding additional salt during the seasoning process. Butter– Salted or unsalted butter gives the mac and cheese buttery textures that are tasty and delicious with the gooey cheeses.Personally, I like to use whole milk because it’s more flavorful and thick. Milk– Any kind of dairy milk will work such as whole, skim, or 2%.Cream Cheese– Smooth cream cheese adds an extra level of richness and is my secret ingredient. ![]() It is simply milk that has been steamed to reduce the water content so it is rich and thick. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |