If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible season with salt and pepper, to taste. the immersion blender solves this problem perfectly every time. Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker. This is my best secret! Sometimes cheese melts a little unevenly and the onions leave little flecks in the sauce.
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