![]() ![]() ![]() Next time, I will try 2 eggs & reduced fat sour cream. Sprinkled rest of cheese on top for last 20-30 min. 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. If none of those ingredients are what you’re looking for, try out some evaporated milk and American cheese. In this order: 1 beaten egg, sour cream, spices (used white pepper), soup, 1% milk. If you want to make the best crock pot mac and cheese then you’ll need to add some condensed soup or Velveeta cheese to make it extra creamy. Whisked all the other ingredients in a separate bowl first before adding them to the pot. 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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