Easy Slow-Cooker Mac & Cheese
Total TimePrep: 25 min. Cook: 1 hour
very good recipe . no complaints from those who ate it for supper. a different combination of ingredients than i am used to. shredded provolone, shredded fontina, shredded cheddar, sour cream. some said it was dry. i doubled the sauce to make up for that though. dry or not there were no complaints. even the cats wolfed it down without complaints. the only drawback is the cost of fontina and provolone. try it out
Why bother to dirty the slow cooker?
Finally a recipe for mac
My absolute, hands down favorite home made Mac and cheese! I usually just make it on the stove top because no one can wait for it!
My daughter made this when I came to lunch this week. She adds small pieces of ham and some cooked broccoli to make a complete meal. She also said you could freeze the leftovers and it heats up beautifully - just like the first time. I thought it was delicious! I plan to make it for my husband who loves Kraft Ma/Cheese in a box. He will be surprised at how good it is!
For everyone guessing about cheese measurement. I snipped this from a Wisconsin cheese website: http://www.wisconsincheesetalk.com/2018/05/17/how-to-measure-cheese/ Moist, Crumbly Chees When it comes to a crumbly cheese, like a feta or blue cheese, six ounces is equal to one cup. Semi-Soft or Semi-Hard Cheese The rule for any semi-soft or semi-hard cheese, like cheddar or havarti, is four ounces is equal to one cup. Hard-Grated Cheese Any grating cheese, like parmesan or asiago, measures out to three ounces equals one cup.
So easy! Loved this. I made a few substitutions based on what I had on hand. I used pinwheel pasta (3 cups uncooked) instead of elbow macaroni, 1/2 cup of cheese spread in place of the sour cream, and cream of mushroom soup. I also used shredded 4-cheese blend and added 1/4 tsp. dry mustard. If was so creamy and full of flavor!
Definitely a 5 star hit with my family. Will be making it again.
VERY DRY. NOT ENOUGH LIQUID. ALL COMPLAINED NOT ENOUGH CHEESE