I also used freshly grated cheeses because “something ain’t clean in the water” with those shredded cheeses! Casseroles just don’t seem to bind together like they should with shredded cheeses (because the pre-shredded cheeses has some type of coating on it, that keeps it from sticking together). I cooked this dish for about two and half hours and the noodles were still well put together! Well it looks like I did it and I am so damn excited! What’s the key? To not overcook the noodles before you put them in the slow cooker, and to not over cook the mac’n’cheese either. I was a little nervous to make macaroni and cheese in the slow cooker… Why was I afraid? Because I have read reviews for some slow cooker recipes and it wasn’t pretty! All the recipes ended up with an overcooked soggy mess! I said I would either get it or have an epic “nail it” that you usually see on the social media networks…. What if it’s too hot to heat up your kitchen during the summer? Or what if it’s during the holidays and your oven is already tied up with that turkey or ham? Use the slow cooker and make the best macaroni and cheese in all the land! 🙂 Why Using a Slow Cooker My Four Cheese Slow Cooker Macaroni and Cheese is so cheesy and creamy when it has finished cooking! And it’s a winner because it frees up your oven for other things you need to cook.
0 kommentar(er)
