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1. #CAN YOU MAKE MAC AND CHEESE IN A CROCK POT HOW TO#
2. #CAN YOU MAKE MAC AND CHEESE IN A CROCK POT FOR MAC#

#CAN YOU MAKE MAC AND CHEESE IN A CROCK POT HOW TO#

How to make Paula Deen’s Mac and Cheese Recipe 1 (10 3/4 ounce) can condensed cheddar cheese soup.What do I need to make Crock Pot Mac and Cheese? I can see why people love this recipe from Paula and it makes a great side dish to add to any Thanksgiving table. Once you have everything combined in the slow cooker and let it cook on low for 2 to 3 hours all the soup, milk, sour cream, and cheese get all combined and when you bite into the mac and cheese you get bites of melted gooey cheddar. If you read other reviews on different websites for this exact same recipe a lot of them say to not skip this step. I always, always, always skip the egg part. With the hot cheese and eggs you’d end up with scrambled eggs. I’m like how does this even work cause the next step is adding in the eggs. This resulted in a big gloppy gooey mess of cheese that you dump in the crock pot. Step 2 calls for melting the butter and the cheese on a stovetop until everything is melted. I must admit when I made this mac and cheese recipe from Paula Deen again, the instructions were a tad bit confusing but the results were oh so delicious. When you bite into the mac and cheese you get bites of melted gooey cheddar surrounding creamy cheesy noodles.

#CAN YOU MAKE MAC AND CHEESE IN A CROCK POT FOR MAC#

Paula Deen’s Mac and Cheese recipe is one of my favorite recipes for mac and cheese. Thanks for this recipe.This recipe has been recently updated with new pictures, and more tips to help you get the best results when making this recipe. I will definitely keep this one in the arsenal. Other than that, it's really just mix in the crock-pot and go. I might add just a splash of heavy cream to the mix if I do it that way again, just to make up for a bit of moisture that might have been in the soup. Since I didn't have the canned soup, I opted instead for cubing up some "processed cheese product" (about 8 ounces) and melting it into the milk by heating the mixture a couple of minutes at a time in the microwave. I made just one tweak to the original recipe because of what I had (or rather, DIDN'T have) on hand. I probably could have gotten away with 7, but I can't say that it got mushy. I cooked the "mac" for the 8 minutes called for on the box.

I was actually standing in line right in front of some kids who were wanting seconds and they pleaded with me not to take it all! I'll take that endorsement! And you HAVE to give it high marks for ease of preparation. Made this for a church pot-luck lunch this weekend.

5 stars because I couldn't have concocted it without this to start with and this with some bacon in it is my family's favorite. If i wanted it creamier I'd add more butter or milk I guess but its great like this. Adding the cheese towards the end allows the noodles to cook and keeps the cheese from getting that weird curdled texture. After an hour and half on low I add the other half of the cheese and its done around 2-2.5 hrs and the noodles are cooked fine and its plenty cheesy. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot. I take butter (I use only about 1/4 of stick) rub it around the sides and leaf it in the middle. I use the crock pot daily and know you don't need to so I don't make it this complicated. Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy.