This mac & cheese came out great! It was super easy.
I doubled the recipe, for a full pound instead of half pound of elbows, I doubled everything except the eggs.
It cooked to the top of the crockpot, being about half full with the parboiled & ingrediants. I'm sure you could even cook the elbows from dry & they would moisten up. I cooked on high for an hour, mixed, topped with cheese, and then on low. It only took about 2hrs on low for everything to get oft & melted but I left it on for 3 until dinner. (4 total)
About half was left over after dinner. The bottom inch or so is toss aways because it got a brownish burnt tint to it, didn't affect the taste of the whole dish but it didn't look as "yummy" as the rest.
This recipe will be used again ;)
No comments:
Post a Comment