Macaroni & Cheese
2 cups elbow macaroni (uncooked)
2 cups cheddar cheese, shredded
2 cups ricotta or cottage cheese (or one cup of each)
2 cups boiling water
Salt, pepper and nutmeg (the secret ingredient) to taste
Layer ingredients in the slow cooker in the order listed. Cook for 3 hours on high without stirring. Open, stir quickly, and recover and cook for another hour or it reaches the right consistency.
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2 comments:
Does this recipe turn out creamy? I have been looking for years for a slo cooker mac n cheese recipe that doesnt end up with greasy curdled cheese on top. I like it nice and creamy like on the stovetop - have even tried with evaporated milk, etc.
I haven't tried this one yet,so I can't say...will let you know how it turns out once I test it!
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