Put the macaroni and grated cheese in the slow cooker pot. The thickness of the cheese sauce I think is the key to ensure the sauce doesn’t split or curdle as it cooks away gently in the slow cooker.įor the amounts please refer to the recipe card at the end of the post. I didn’t want to go down this route as I wanted to keep as much flavour in my macaroni cheese as possible! So I have gone for making a really thick white sauce as the basis for my cheese sauce, then adding cheese and cook this in the slow cooker. A quick look on the Internet showed many US recipes for slow cooker mac and cheese which use either evaporated milk or cream cheese instead of a real cheese sauce. Now since I tend to avoid using convenience ingredients and make my recipes from scratch, I needed to try something different. That’s when the slow cooker comes to the rescue! I wanted to make mac and cheese as a side dish to go with our roast dinner but wanted to prepare it earlier in the day to save time later. Odd as it might seem but other than lasagne I have never cooked pasta in the slow cooker before, after lots of horror stories about it turning very starchy or going mushy. If you want an easy and delicious recipe this will be perfect for you. Slow cooker mac and cheese or macaroni cheese is the perfect dish to set it and forget it, this from-scratch recipe made the authentic way with a roux-based sauce tastes amazing and the whole family will love it.
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