Hi everyone,
I've added pasta for the last hour of the cooking time. I've had my noodles
turn to mush more than once in the crockpot. Could larger thicker pasta fare
better than my noodles?
Thanks,
Nancy
----- Original Message -----
From: "BIll Deatherage via Cookinginthedark" <[email protected]>
To: <[email protected]>
Sent: Wednesday, February 04, 2015 7:53 PM
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).
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