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BEST MACARONI AND CHEESE RECIPE AMERICAN EGG HOW TO
BEST MACARONI AND CHEESE RECIPE AMERICAN EGG MAC

I was testing the recipe and had baked off maybe 10 pans of macaroni and cheese that day and was going a little crazy, and the cheese kept separating. I have to give some credit to my food stylist friend Jesse Szewczyk.

BEST MACARONI AND CHEESE RECIPE AMERICAN EGG HOW TO

Technique tip: The biggest lesson I learned has to be how to get that perfect cheese sauce texture, almost like nacho cheese. You get the best of both worlds, I think. It's creamy, but it's also a little set with those baked edges, which you can take as far as you like.

BEST MACARONI AND CHEESE RECIPE AMERICAN EGG MAC

I think what makes a Stouffer's mac and cheese special from a regular stovetop or baked mac and cheese is that it exists somewhere between the two. I grew up eating Stouffer's mac and cheese and it was always my idea of what a mac and cheese should be: heftier than a stovetop mac and more voluptuous than a classic Southern baked mac (which is also so, so delicious and very important to many people, but I didn't grow up with that).

For me, it does come from an emotional and personal place. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. When done, carefully remove the crockery and set aside to allow the macaroni and cheese to rest for about half and hour and set up (optional but recommended) then serve.This recipe is inspired by Stouffer's macaroni and cheese and delivers the best of all worlds: creamy, saucy, comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven.

Top the macaroni mixture with the remaining cheese, cover with the lid, reduce the cook setting to low and slow cook for 3 hours.

Carefully pour in the cheesy milk mixture, add half of the grated cheese and seasonings then gently stir to combine.

Drain the elbow macaroni well and add it to the crockery and stir to combine the pasta with the melted butter.

While the pasta cooks in a large mixing bowl, whisk together the cheese soup, eggs and milk.

Cook the pasta 6 to 7 minutes, not completely done. Stir to prevent the pasta from sticking together. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni.

Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Use a large pot and add enough water to par-cook the macaroni.Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.You can season according to your own tastes. I add more black pepper than salt in my mac n cheese because the cheese is salty and I figure there’s a salt shaker on the table if someone wants more. Salt and Black Pepper – for seasoning.Eggs – helps to create the Southern style macaroni and cheese.If you’ve never tried adding a little smoked cheddar, you should.

Just a little bit adds such richness of flavor and that hint of smokiness that everyone will rave over. In addition to the regular cheddar cheese, I also add in a little bit of smoked cheddar cheese. The pre-shredded store bought cheeses have anti-caking agent mixed in and that does interfere with the perfect meltiness of the cheese. Grating your own cheese ensured it melts better and is delicious.

Different Cheeses – I used extra sharp cheddar cheese and it must be freshly grated.

You’ll need two cans if you go that route. You can use evaporated milk if your prefer that for making your macaroni dish. This creamy sauce liquid mixture helps ensure you have a delicious creamy mac.

Cheese Sauce – which consists of a cheddar cheese soup combined with whole milk (or regular milk as it is called at our house).

Slightly cooking the noodles before adding them to the Crock Pot will ensure that you don’t over do it on the cooking time and end up with mushy mac. I do like to parboil the pasta before adding it to the slow cooker but not all the way to al dente.

Uncooked Pasta – elbow macaroni to be specific.

Here’s what you will need to make this slow cooker macaroni: