Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Delicious and a little bit easier then my go-to method.Ħ tablespoons butter, cut into pieces (divided use)Ģ 1/2 cups (about 10 ounces) grated sharp Cheddar cheeseġ (10 3/4-ounce) can condensed Cheddar cheese soup In fact, we were fighting over the leftovers. I hate to admit it, but one of the reasons I think this recipe is so good is the cheddar soup. It was bubbly, creamy and delicious, with a nice crunch from the toasted breadcrumbs:
Still wanting to try it, I made the sauce on the stovetop, added the cooked macaroni and my buttered breadcrumbs and baked it at 350 until the crumbs were toasty (recipe below). Unfortunately it wasn't really a crockpot meal since you had to stir the darn thing every once in awhile (not easy to do when your crockpot is at home and you're at work). I have a go-to recipe for mac & cheese, but I was watching Food Network one day during my maternity leave and saw Paula Deen make a crockpot mac & cheese that sounded easy and good.
0 kommentar(er)
