Sometimes a picture is worth a thousand words.Ĭreamy Mac and Cheese with Evaporated Milk I highly recommend having a look at the video below just to see exactly what I mean. It sounds strange but boy oh boy will you be pleased with the results, just like I was. This technique will prevent excessive swelling. Toasting the macaroni means that you lightly coat the pasta with oil and then microwave it, in bursts, stirring in between, at a reduced temperature, until pasta starts to darken somewhat. You are thinking what on earth does she mean? Toasting the macaroni? She must be out of her mind but be patient and you will be glad you hung in there with me. I wish I thought of the technique myself but America's Test Kitchen gets all of the credit for figuring this out. This is the Best Slow Cooker Mac and Cheese recipe because the toasting of the pasta in your microwave solves the problem of swollen pasta. As already mentioned, the pasta can be easily swollen and overcooked and usually the cheese sauce, with a dairy or milk base of some kind, will separate and curdle because of the long exposure to heat. Generally speaking, slow cooker macaroni and cheese has a bad reputation. No more disappointment and the taste is Bacon Mac and Cheese perfection! The best part is that now you can enjoy this creamy mac and cheese with evaporated milk recipe too and I am so excited to finally share it with you! Luckily, the folks over at America's Test Kitchen have come up with an incredible technique to solve both of these problems and we now enjoy the Best Slow Cooker Mac and Cheese, with or without bacon, ground beef, sausage or even jalapenos, any time we want! I have tried using uncooked, partially cooked and almost cooked noodles, all kinds of cheeses, soups, thickening agents like flour and cornstarch, and I never found a bacon mac and cheese recipe I was happy with and would make again myself, let alone share with you. The sauce would either turn out gritty or would actually separate and stirring didn't help, no matter how much you did it.īoth results made my effort a huge waste of time and eventually I just gave up on Slow Cooker Mac and Cheese. You are much luckier than my husband who has heard them all more than once!Įither the noodles were swollen and mushy or the sauce became inedible. I have tried several slow cooker macaroni and cheese recipes over the years and there always seemed to be some sort of a problem with them ALL and I have a list of complaints that I will spare you from hearing, except for two. Slow Cooker Bacon, Macaroni and Cheese or mac and cheese is the best, easy, creamy, cheesy, comfort food using evaporated milk and a fantastic method!
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