HOW TO MAKE MACARONI AND CHEESE?
There are several methods to produce mac and cheese by utilizing assorted cheeses and different noodles. Southern or baked mac and cheese contains eggs and is a similar-yet-unique casserole dish. The second, homemaking form is prepared by cooking it in a béchamel sauce. There are few eggs and the ice cream is fluffy.
Our homemade mac and cheese recipe includes the best combination of cheddar cheese and bite-size spaghetti, and everything baked to perfection.
This recipe is my go-to Mac and cheese recipe when I don’t have oven room and I want a recipe that everybody will enjoy. This achieves our desires every single day.
The slow cooker is your companion for holiday dinners. This is not a “fix-it and forget-it” style slow cooker recipe but it does free up room in the oven and can be automatically programmed to cook.
3 Cups.Of uncooked elbow macaroni pasta.
2 Cups.Of shredded cheddar cheese.
1 Cup.Of shredded Colby cheese.
3 Tablespoons.Of soft butter.
3 Cups.Of half and half.
A large can.Of Campbell’s Cheddar Cheese condensed soup, use the 15 ounces can.
1/2 Teaspoon.Of ground black pepper.
1/2 Teaspoon.Of smoked paprika.
To create a hot bowl of cheddar cheese soup, I combined the half and half with the cheddar cheese soup, and mixed until it’s smooth.
Further, I mixed in the paprika and black pepper to fulfill the flavor.
I poured half of the elbow macaroni and cheese into the crockpot with half of the shredded cheddar and half of the Colby, half of the butter, and a half and half soup mixture.
I mixed until thoroughly combined. And I used the remaining cheese for topping.
I set the slow cooker on low, then I covered the slow cooker with the lid. I let it simmer for around three hours.