Watch this video of Yearwood making this mac and cheese and get the recipe below, which is ready to serve in about three hours cooking time in the slow cooker. All the ingredients are added to the slow cooker and stirred together. Yearwood's recipe also uses a generous amount of cheese for a rich version of macaroni and cheese and uses two whole eggs to bring a custard-like base to the dish. Then, bring the temperature down to a simmer. The taste of each item is extremely different as evaporated milk is a concentrated milk flavor and condensed milk has a sweetness that makes it a good ingredient for baked items like desserts. Step 3: Once butter is melted, add in onion powder, garlic powder, sugar, salt, and pepper. Be sure and check that you are purchasing evaporated milk, and not condensed milk (which is sweetened), as the labels look very similar. Cooking spray 8 ounces elbow macaroni, cooked 1 (12-oz) can evaporated milk 1 1/2 cups whole milk 1/4 cup (1/2 stick) of butter, melted 1 teaspoon salt. Evaporated milk has less water than regular milk so it can lend a creaminess to a dish without adding any extra water, which can weigh down ingredients and create a dense and soggy texture. Yearwood's recipe uses whole milk in addition to evaporated milk. Place the cover on the pot and set the timer to 5 minutes on high pressure (use the pressure cook setting). Related: 30 Different Types of Pasta to Rely On for Pasta Night Add 16 ounces of elbow macaroni, 3 1/2 cups of chicken broth and/or water, 1/4 cup of butter, 1 teaspoon of garlic powder and 1 teaspoon of salt to the pressure cooker.
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