Making this dish makes me all warm and happy because this was his favorite. I love to use large elbows because that is what my daddy loved. If the sauce is too thick, stir in a few of tablespoons of milk to help loosen it. Once the pasta is fork tender, the mac and cheese is done. Check at 1 ½ hours for doneness and cook longer if necessary. This fancy macaroni and cheese still tastes and looks so classic. Cook on LOW, stirring every 30 minutes for up to 2 hours. First boil your noodle just 1 minute under the package instructions. Place the ingredients into the slow cooker. How to Make This Stovetop Macaroni and Cheese Cook the pasta. This is a bit of an indulgence, well a lot of one!! But all the cheese and butter and oops I can’t leave out the cream, make this lip smackin’ good! What you need for Macaroni and Cheese Remove the pot from the heat and add the cup of shredded cheese, stirring until melted. Stir the pasta until the Velveeta cheese melts. Cover the macaroni and cheese with tinfoil and bake for 1 hour and 15 minutes. Next, add the 2 tablespoons butter and stir until it is melted, then add the remaining cup of milk and the pound of cubed Velveeta cheese. Once it comes to a boil, turn off heat and add shredded gouda cheese and American cheese. Use a whisk to stir continuously to remove the grainy texture formed by the flour. When my five year old nephew declared at Thanksgiving that this was his favorite dish of the day! Well, I have to say that made my day! He never even liked Mac N Cheese before that day – lol! Pour the milk and heavy cream over the macaroni. Add butter and flour, then add heavy cream, 1/4 cups of milk and salt. Regardless of which one it is! It is requested by the kids, my sisters family, even her in-laws want this deliciousness! This recipe finds its way to our table on many occasions.
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