I generally shun crockpot recipes that require you to pre-cook ingredients (read: dirty a bunch of other pans and defeat the throw-it-all-in-and-walk-out-the-door simplicity of the crockpot). Plus, there's no pre-cooking of sauce or anything like that. The texture and consistency is the same as oven-baked mac and cheese, plus the edges get nicely browned but don't char. The problem with some crockpot mac and cheese recipes is that they get all burned around the edges, which, frankly, is a huge letdown. If a = I love me some mac and cheese and b = I am lazy, then a + b = slow cooker mac and cheese. But this is food math, so you're going to love it. Today I'm going to start with a little math equation.
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