Stove-top Mac and Cheese with Cheese Crisps. Best Southern Cookbooks. I have a question. Having said that, the recipe calls for 8oz cooked pasta. Thank you and thanks for the wonderful recipe! I have been making this recipe for years. I undercook the noodles and I use a ton of cheese. More than the recipe calls for, and an assortment. I never have any leftover when I take it somewhere.
How Do You Make Stovetop Mac and Cheese?
I once had someone tell me she hates mac and cheese and she had just eaten her 3rd bowl of mine. I tried this for the first time today. It is absolutely amazing! I used the wickedly sharp cheese and it turned out great!
I am taking it for dinner tonight with my day but I had the girls in my office try it too. They all agree is is delicious!!!! We will all be making this again. That is exactly the way I want it. It turned into a mixture that resembled cheese grits with macaroni. And the taste of it reminded me of an egg casserole rather than mac n cheese. I put everything in the crockpot and stirred it up, put it on low, and went to church. But not creamy at all. And even though I sprayed the sides with the cooking spray, the sides had burned.
This was my first time to make it and for Easter dinner no less. Very disappointing!!! If I had made this once and it turned out like everyone else says, and this happened the second time I made it, then I would suspect something went wrong, but for a first time attempt, it was very disappointing. If that truly is the issue, I wish the recipe would have had a warning about that and we would have known to steer clear of using that kind of cheese. The amount of cheese seemed a bit overboard so I used 16 oz sharp cheddar and about 12 oz pasta, still turned out delicious! For some reason the cheese did not melt the way I had hoped and it came out very strange.
The Lady's Cheesy Mac Homemade Macaroni & Cheese Recipe - Paula Deen
The cheese ended up melting into little tiny pieces that make the texture awful. It did not turn into the cheesy sauce-like texture that I remembered from the first time I made it.
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I definitely did not leave out any ingredients but not sure if I messed something up when putting everything in the crockpot. Perhaps because I put everything else in first and then the cheese last? I went and watched Trisha on youtube and she puts the cheese in right after the macaroni. I did definitely stir everything together though before adding the topping cheese and closing the lid. I am going to try it again soon because I think something just went wrong. Lastly, I shredded my own cheese ahead of time while the pasta was cooking so it definitely warmed up a bit.
Should I have put the cheese in the fridge to keep it cold? Any help is appreciated! Sometimes extra-sharp cheese does not do weel in a crock pot. Did you maybe use that instead of sharp? Mine turned out the same way unfortunately. So disappointing. I followed the recipe except used 8oz of extra sharp cheese and 12oz reg sharp.
Could this small substitution make the recipe gritty? Very good flavor Exactly three hours on low with uncooked elbows Then left pot on warm for about an hour. All regular milk worked fine, and also did not use the butter Five minutes prep! Is it going to expand when cook it with the other ingredients? I make this every time for Thanksgiving and Christmas! Other than that I use what the recipe calls for! I cook the noodles very little because the hotness will finish the job in the crockpot! Delicious and my Mac always get cleaned out first…everytime! Thanks for the recipe!
Do you know what I should do. It was wonderful and my daughter and grandchildren loved it! Best mac and cheese I have ever eaten. Getting ready to make it for a pot luck and want to double it. The hardest part was mixing everything together. This seems like a lot of trouble for a mac and cheese recipe. And a long wait! But I am going to try it. Would lacto free milk work? Has anyone tried it with lacto free products?
Do not put water in with this Mac and Cheese…. Look online for recipes using the noodles uncooked — they are very similar, taste better and are easier. You do not need to add water. Please do not add water. Baked Macaroni and Cheese. Spinach Macaroni and Cheese. Now playing Creamy Stovetop Macaroni and Cheese. Buffalo Chicken Macaroni and Cheese.
Creamy Baked Macaroni and Cheese. Creamy Pizza Macaroni and Cheese. Bacon and Blue Cheese Macaroni Cheese. True Southern Macaroni and Cheese. I made this for our family's Christmas party and it was a BIG hit. It was so good, people were taking it home afterwards! I highly recommend this recipe! I have been drooling over this mac and cheese since I saw it on the Food Network. Made it exactly as written and it came out extremely oily. When eaten hot that first day, it had good flavor, but the oil just oozed out.
Forget about trying it cold. Was like eating a block of Crisco. Next time I would cut way back on the butter and use a Panko topping instead of the cheese. I'm surprised no one else has had this problem. I saw this recipe on Food Network's DDD, and tried to write the recipe down but didn't quite make it, so I looked it up and found this one.
OMG, it was so good.
Like others have said, on DDD she added sour cream, so I did too. I made this for Thanksgiving dinner and converted the recipe for 25 people, in that recipe, I added 1 cup of sour cream and it really makes a difference. Everyone loved it - even my youngest son who only likes Kraft blue box yuk, compared to this. She did use sour cream and for those of you mentioned it's not listed in the recipe. And for those that said you didn't see her use evaporated milk, if you look closelyshe poured milk out of a jug and then out of the gallon container.
She does use 2 different types of milk. Tried this recipe a few times, cut down on some of the cheese not the type, just the amounts and it has been the best recipe to date. Very good but a little too much cheese for me. Will leave out some of the cheese next time, maybe some of the Velveeta. It added some of my ingredients as well, but still your recipe got me started. I almost did not taste it, as my 4 boys and 3 girls devoured it. Need them to get the hell outta dodge and go back to College, so I can make another one for my husband and I, without the rat race.
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I thought this recipe is suppose to have some sour cream in it. She made it in such large quantities for her restaurant that the amounts for one pound of macaroni was hard to figure out hence looking it up here now. How much sour cream should we use for the 1 lb. It was rich and decadent. I was a little concerned about the sugar at first but you can't even taste it. I have tried several macaroni and cheese recipes, in the past and by far this was the best one ever.
My sister used this recipe first for a holiday and she did an awesome job making it so I wanted to try the recipe before I make it for Easter.. Thanks, sis! Made it for the first time for my famiy Christmas dinner and it was fabulous! I actually made 2 types of mac and cheese; Sweetie Pie's and my regular version.
Needless to say, the regular version got thrown out with the rest if the Christmas leftovers. I will admit it was a little greasy with the butter and all the velveeta, but my family loved it! Down home comfort food for sure. With a few adjustments, this could be my new favorite mac and cheese recipe!
There is no mention of evaporated milk, she pours milk directly from the milk jug. Yes, the sour cream is in there! The mac and cheese cooked on high for 2 hours was perfect with a browned bottom and the pork roast - so goodd!! I saw this restaurant recipe on "Diners, Drive-ins, and Dives" and wanted to try it cuz it looked sooo good!
I was super excited to see this site has it, can't wait to try it!