Use a 4-quart slow cooker for best results. But the bagged stuff sometimes has an anti-caking agent which will keep it from melting as nicely as when you use block cheese.ĭon't shoot the messenger I'm only trying to help!! :-) * I am usually a bagged shredded cheese girl, but for this recipe I recommend shredding your own. I tell you this so you can *learn from my mistake!* :-)ġ/2 pound uncooked macaroni or hearty pasta (I used a gluten free pasta)Ĥ cups shredded cheese (I used all cheddar * ) Our pasta was perfectly cooked and al dente after about 90 minutes on high, but I left it on and accidentally fell asleep on the couch when I should have been folding laundry.Īn hour later, the pasta was still amazingly delicious, but it got mushy. There is a lot of liquid and the noodles cook VERY quickly. I wouldn't recommend putting this in the crockpot unsupervised. I waited too long to make it-this is a superb recipe. ![]() Ninety-seven days ago, when I made the crockpot ziti, my buddy Alison wrote in the comments her recipe for macaroni and cheese. ![]() This is the best macaroni and cheese, ever. Originally posted during my Year of Slow Cooking.]
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