I really like the idea of macaroni and cheese made in the slow cooker. Great idea for the hot summer months--instead of heating up an oven, I can make it this way. I used to avoid making baked mac n cheese from June-September, but not anymore!
*CHANGES MADE:I used two and a half cups of 2% fat milk and no condensed milk. I also used one cup of Velveeta that I shredded into the mixture (replacing one cup of the shredded cheddar). I highly recommend using at least one cup of Velveeta if you aren't an anti-Velveeta person. I used Lawry's seasoned salt, and just seasoned to taste (since we aren't on a salt restricted diet). I have a fairly new 5 quart slow cooker, so I cooked it on low for only 3 hours and the macaroni pasta was tender. It came out just as tasty as a baked macaroni and cheese dish! Next time I will buy some slow cooker liners because it was a little baked-on around the top edges.
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I really like the idea of macaroni and cheese made in the slow cooker. Great idea for the hot...