how much raw macaroni did you cook to get this amount? I like this because it does not call for evaporated milk. the noodles were not too mushy, pasty? if not, gotta try it.
Fear is just excitement in need of an attitude adjustment! -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of BIll Deatherage via Cookinginthedark Sent: Wednesday, February 04, 2015 7:53 PM To: [email protected] Subject: [CnD] macaroni and chese recipe in the slow cooker One thing nice about this recipe is you don't have to be exact. I went on U tube and listened to several recipes and mixed and matched and came up with what I did tonight. 3 to 4 cups cooked macaroni 1 can of chetter Chese soup. 1 8 oz container of sour cream. 1 package of Chetter Chese. I had a block of velveeta Chese Which I put part of that in. 1 soup can of milk. in a small bowl I mixed the soup with the can of milk. Next, I put the cooked Macaroni in the cooker. but before putting the macaroni in the cooker I sprayed some nonstick spray in the bottom of it. then I added the rest of the engredience. and stered it up. Then put the cooker on low and cook about 2 hours. again, The nice thing about this recipe is you can add different cheeses or more or less macaroni or what ever taists good to you. What I have found by reading several of these recipes is there is many different ways to make Mac and Chese and everyone will tell you their's is the best(big Smile). _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
