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. Crock Pot Chicken and Noodles - The Seasoned Mom. In this order: 1 beaten egg, sour cream, spices (used white pepper), soup, 1% milk. If the sauce is too thick, stir in a few of tablespoons of milk to help loosen it. Once the pasta is fork tender, the mac and cheese is done. Check at 1 ½ hours for doneness and cook longer if necessary. Cover and cook on low heat for 90 minutes to 2 hours and 30. Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible season with salt and pepper, to taste. Cook on LOW, stirring every 30 minutes for up to 2 hours. Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker. Whisked all the other ingredients in a separate bowl first before adding them to the pot. Place the ingredients into the slow cooker. 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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