Sprinkle the seasonings on top, cover with the lid and cook on low for 2 hours, stirring after 1 hour. Finally, let the slow cooker do it's magic.Stir in the Velveeta, shredded cheddar, evaporated milk and 2% milk. Add the pasta, olive oil and butter and stir to combine. For easier clean up, use a liner in your slow cooker. Once boiling, add in the pasta and cook until al dente. Add 8 cups of water to a large stock pot, salt it, and bring it to a boil. Seasonings: salt, pepper and crushed red pepper are my choices, but feel free to add in some dry ground mustard, paprika or even Italian seasoning.Butter and olive oil: you don't want your pasta to stick together so a little butter and olive oil make sure that doesn't happen.I'm sure you could use whole milk too, but that would be really rick. 2% milk: skim or 1% would also work in this recipe.
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