Next time, I will try 2 eggs & reduced fat sour cream. 1 can of condensed cheddar cheese soup (10.75 oz.) 1 pinch of paprika, or to taste. Sprinkled rest of cheese on top for last 20-30 min. 1 can of evaporated milk (5 oz.) 2 large eggs, well beaten. 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. Put the lid on top of the slow cooker, then set the slow cooker on low. Top off with the remaining shredded cheese. Then, pour in all of the cheese sauce (soup and half-and-half mixture). In this order: 1 beaten egg, sour cream, spices (used white pepper), soup, 1% milk. Pour the UNCOOKED elbow macaroni, half of the shredded cheese, and butter into the Crockpot and mix. 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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