Mac and cheese

Central and North Rural Weekly - - BEHIND THE SCENES -


■ 1 large packet of dried el­bow mac­a­roni

■ 2 cups of milk

■ 1 packet of cream cheese ■ 1 1⁄2 cups of cream

■ A pinch of salt

■ 1⁄2 tea­spoon of dry mus­tard ■ Roughly 3 1⁄2 cups of grated cheese


Coat the in­side of the slow cooker with cook­ing spray.

Com­bine all in­gre­di­ents in the slow cooker.

Stir to com­bine, mak­ing sure ev­ery­thing is evenly dis­trib­uted. Smooth the top so the pasta is sub­merged. Cover and cook on low for 1 hour.

Stir the pasta, work­ing quickly so the slow cooker re­tains as much heat as pos­si­ble. Cover and cook on low for an­other hour. Cover the slow cooker again and con­tinue to cook for 45 min­utes to 1 hour, or un­til pasta is ten­der.

Stir the pasta and add the cheese. Again, work quickly to stir the pasta and cook­ing liq­uid to break up any clumps of pasta or cream cheese, es­pe­cially around the edge and bot­tom of the slow cooker. Cover and cook on low for 15–20 min­utes.

For a crunchy top, melt a ta­ble­spoon of but­ter in a saucepan and mix in 1⁄2 cup of crushed corn­flakes, or bread­crumbs. Sprin­kle these over the mac­a­roni and cheese in the last half-hour of cook­ing, and leave the slow cooker par­tially cov­ered.

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