mac and cheese with evaporated milk in a crock pot

When reheating, you have to loosen it up the same way with some more milk before heating. Some people really like it that way, but I prefer to stir in some milk at the last and give it that nice runny character (before it thickens up again, as it always does). It does thicken a bit towards the end, but don’t worry.

That is the reason when I make cheese dishes stovetop, I will always remove from heat to melt in the cheese and will only briefly put it back on the heat if it cools off too fast.īut since the crock hovers around 250F you don’t have to worry so much, and the end result is uber creamy melted gooey cheese. You may have noticed if you overheat cheese on the stove, the protein strands in it break down and separate, leaving the cheese a stringy rubbery mess. Protein in CheeseĪnd one of the funny things about cooking with cheese is that it actually enjoys being cooked in the crock. After that, the cheese is stirred in to disperse, and while the pasta is almost done, it cooks a bit longer to get nice and tender. Keeping the macaroni weighted down by the cheese for the first half of cooking is key, so parts of it don’t stick up and miss their chance to absorb the milk. The great part about this is that it cooks in one pot- you just add everything in.

My recipe of the day is for slow cooker macaroni and cheese made in the crock pot or slow cooker as part of a blogging event for Holiday and Thanksgiving Side Dish recipes. Slow Cooker Macaroni and Cheese By Sue Lau | Palatable Pastime Slow cooker macaroni and cheese cooks everything at once in your crockpot for creamy delicious cheesy noodles in a couple of short hours.

Mac and cheese with evaporated milk in a crock pot