![]() ![]() Cut the cream cheese into two-inch cubes and add in the cream cheese and the sour cream until the cream cheese starts to melt.Ĭook on low for 20-30 minutes until it’s hot, creamy, and all of the cream cheese has melted. Remove the lid and stir macaroni and cheese. Slow cooker times will vary, so keep an eye on the macaroni noodles. Turn the slow cooker on low and cook for about 1 hour, stirring occasionally. Then add the shredded cheddar cheeses, salt, pepper, ground mustard, and the hot sauce. Cover with the milk, stir to mix well and ensure the elbow macaroni noodles are not sticking together and the milk is covering the macaroni. Next, add the elbow macaroni into the slow cooker. Be sure not to overcook the macaroni it will continue cooking in the slow cooker. ![]() Remove bacon with a slotted spoon and set aside. Cook the macaroni for 2-3 minutes and then drain. Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Add the elbow macaroni and a little bit of olive oil. How to Make the Best Slow Cooker Mac and Cheeseįill a large pot with water and bring to a boil.
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