Serve mac & cheese sprinkled with breadcrumbs. Ingredients 1 package (16 ounces) elbow macaroni 1/2 cup butter, melted 4 cups shredded cheddar cheese, divided 1 can (12 ounces) evaporated milk 1 can (10. Add breadcrumbs cook 1 minute or until browned, stirring frequently. Ingredients 1 box (16 oz.) cooked elbow macaroni (or shells, spiral pasta, etc.) 1/2 stick butter, cubed 1 (12 oz.) can evaporated milk 1 1/2 cups whole. If your mac and cheese is getting a little dry after storage, you can keep it creamy by adding a bit of butter or extra milk to it. Makes about 11 cups.Ģ.In large skillet, melt remaining 1/4 cup butter over medium-high heat. Combine elbow macaroni, milk, evaporated milk, cheese, salt, and pepper in a slow cooker. Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and eggs. ![]() ![]() 1 package (8 ounces) cream cheese, cut into small piecesģ-1/2 cups finely shredded sharp Cheddar cheeseģ/4 cup cubed unsalted butter (1-1/2 sticks)ġ.In 5- to 6-quart slow cooker, stir evaporated milk, macaroni, cream cheese, Cheddar cheese, milk, jalapeños, 1/2 cup butter, salt, dry mustard, black pepper and paprika cover and cook on high 50 minutes or low 1 hour 45 minutes or until macaroni is tender, stirring occasionally.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |