![]() ![]() So cook your pasta in the milk, slide it off the heat, then add cheese. It’s not difficult, but breaking this creamy mac-n-cheese rule will give you weirdly textured pasta. I’ve said it before and I’ll say it again: When making this Creamy Mac and Cheese, always remove it from the heat BEFORE you add the cheese. Stir in a bit more milk at serving time as needed. You want to undercook it a bit, since it’ll cook more in the slow cooker. Keep warm at 'lo' setting for up to three hours. Transfer Mac-n-Cheese to a large (6-8 quart) crock pot. Spread the left over cheese on top and sprinkle with paprika. Mix in the egg yolks, if using, and stir until well combined. (IMPORTANT) Add cheese and stir until melted. Add the macaroni, evaporated milk, milk, butter, salt, pepper, and all but 1/2 cup of the grated cheese. I even go the extra mile and stir in some garlic powder for a little extra pazazz. Cook over medium-high heat stirring almost constantly until the pasta is tender (10-15 minutes). As it turns out, we can make Creamy Mac and Cheese en mass, then put it in a crock pot to stay warm until serving time.Ī few small details about making Mac-n-Cheese for a Crowd: Plan to use lots of sea salt. ![]() Chop your American cheese into 1 inch chunks. Add a 12-ounce can evaporated milk, 1 cup whole milk, 1/2 cup cream, 1/2 cup mayonnaise, 1 teaspoon salt, 1/2 teaspoon pepper, 1/8 teaspoon cayenne, and stir the mixture well. But the day I was feeding 25 teens, I needed a side I could make ahead and keep warm. Add 2 cups (9 oz) uncooked elbow macaroni to the butter and stir to coat. I definitely feel that this dish is best fresh, right off the stove. Obviously it worked marvelously, otherwise I wouldn’t be here telling you about it. I’d never tried Make-Ahead Mac-n-Cheese before, but figured it was worth a shot! I wondered: Could I make my easy Mac-n-Cheese for a crowd, then put it in the crock pot to stay warm? After all, I didn’t want to be a slave to the stove just as my guests were arriving. ![]()
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