Cover your pot, take it off the heat, and let it sit for five minutes before you stir and serve. Once the liquid is mostly absorbed and the pasta is tender, you’ll stir in your cheese, and while any combination of your favorite cheeses will work great, a basic sharp cheddar is all this really needs. (Water works fine too if you’re low on moo-juice.) If you run out of liquid before the pasta is tender, no big deal, just stir in some more milk. Add all ingredients to crock pot and stir. Core, peel, and dice apples (large chunks ok). You don’t need to stir constantly, but you do need to stir very frequently – the macaroni will absorb the milk and everything will start to get nice and creamy. This is a great recipe and much chepaer than buying apple butter at the store 12 large apples 1 c. (I like to season it with some dry mustard and a touch of nutmeg too at this point.) Once the pasta is in the pot, you’ll reduce the heat and start to stir. See, this recipe works by slowly cooking the macaroni in the milk so the pasta releases its starch to thicken the sauce while also creating this amazing creamy, milky flavor.Īll you need to do is bring some milk and a bit of butter to a simmer and then add your macaroni. Did I mention that you don’t even have to boil your noodles for this method? Well, you don’t and it’s honestly a pretty major selling point.
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