![]() Next time, I will try 2 eggs & reduced fat sour cream. Turn off slow cooker, stir the mixture, and serve hot. Cover and cook on low heat for 3 hours and 15 minutes. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Sprinkled rest of cheese on top for last 20-30 min. Mix together cooked macaroni, evaporated milk, whole milk, butter, salt, pepper, eggs, and all but 1 cup of grated cheese in slow cooker. It was plenty cheesy!) Was definitely ready to eat in 1 1/2 hours. ![]() I think it would be fine to if you want to stretch it a little farther. (compromised on the amount: a little more than the recipe calls for, but not quite the whole box. In this order: 1 beaten egg, sour cream, spices (used white pepper), soup, 1% milk. Cover and cook on low for 1 to 2 hours (gently stir occasionally as it cooks.) During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Whisked all the other ingredients in a separate bowl first before adding them to the pot. Pour in evaporated milk, half & half, 2 cups shredded cheddar cheese, cubed American cheese salt & pepper. Was not completely melted when other ingredients were added, but it did not matter- was all melted in the end. After reading a lot of reviews & using some common "cook" sense here's how this turned out suberb! While the noodles were cooking (6 min), I sprayed the pot lightly with Pam (just in case, like 1 reviewer suggested), turned my 3-qt Crock Pot on High & melted the butter (not margarine) & sharp cheese (I grated 16 oz wedge of sharp hoop cheese & reserved a little for the top later).
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