5 stars because I couldn't have concocted it without this to start with and this with some bacon in it is my family's favorite. If i wanted it creamier I'd add more butter or milk I guess but its great like this. Adding the cheese towards the end allows the noodles to cook and keeps the cheese from getting that weird curdled texture. After an hour and half on low I add the other half of the cheese and its done around 2-2.5 hrs and the noodles are cooked fine and its plenty cheesy. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot. I take butter (I use only about 1/4 of stick) rub it around the sides and leaf it in the middle. I use the crock pot daily and know you don't need to so I don't make it this complicated. Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy.
#Crock pot macaroni and cheese recipe paula deen mac#
I could see adding a touch of nutmeg or ground mustard to it, but it’s an outstanding Mac and Cheese as-is and definitely worth adding to your repertoire.Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy. Her use of sour cream is genius – a nice tang to balance out the richness of the butter and cheese. It’s as easy as making a quick stovetop mac (maybe even easier) and yet you get all the best parts of a baked mac too. I will definitely be using this technique more often. While this is not the absolute creamiest mac I’ve ever had, it’s still plenty creamy (and cheesy too) the process is so easy! I’ve always been under the impression that building a bechamel and carefully melting cheese into it was the consummate way to make a creamy mac and cheese, but Paula has showed me that there are other options out there. So you’re not really building a separate sauce, you’re counting on the oven to bring it all together.Īnd then, of course, there’s some cheese on top that’s baked until it’s beautifully golden brown with those irresistible crunchy edges. Then, you whisk together some sour cream, half-and-half, and eggs and pour the mixture over the macaroni/cheese mixture. You stir those together to give the cheese a chance to melt a bit and then pour the mixture into a baking dish. Rather than starting with a roux to build a sauce on the stovetop (what I’m generally accustomed to), she adds butter and shredded cheese to a bowl of freshly drained, still hot macaroni. So Paula’s technique here is interesting.
(And if you’re asking me, any recipe that makes it easier to bring more Mac and Cheese into your life is one worth keeping.) Well, friends, the reports are true – it is truly delicious, and her unique sauce technique makes it easy enough to whip up on any weeknight. While I’ve relied on Martha Stewart’s Perfect Mac and Cheese recipe for years now, it’s always good to try new things and when I saw how simple (and reportedly delicious) Paula Deen’s version was, I knew it was a must-try. I am partial to it baked, but I will not shy away from a quick stovetop version. Macaroni and Cheese is my very favorite food.
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