Dang. I mean…I’d eat it. But all that just to make something that tastes like Kraft Mac and cheese? Gonna have to pass. Need something a little more inspiring flavor wise. Gotta make something for my work Christmas party.
@@MorpheusASmithno they are very different! The cheese you find at the deli counter is usually made from real cheese (it may not be wholly cheese, so check the label for the words “Pasteurized Process cheese”). These deli cheeses still have fewer chemicals and extracts than the individually packaged stuff, so they will usually taste fresher and more flavorful 😊
It looked good until Kristen said it tastes like Kraft macaroni and cheese out of the box LOL.. I am Sicilian and we do extra sharp cheese with milk lots of butter salt pepper and you make a roux and that you smother the noodles until they're drowning in it. How you make liars are fresh extra sharp cheese and between every layer and then you put bread crumbs on top and butter on top of that and bake it! You get the Krispy brown bread crumb topping with the creamy noodles.. however, you cook your noodles 2 minutes before it says El dente.. then you pour macaroni and the dish and drown it in that sauce I mentioned. Do a couple of layers and then add the bread crumbs and butter on top bake at 350 until the top is golden brown.. please try it you will never go back. The trick is to over salsa noodles where you think it's too much.. because the noodles have to cook more and it does suck up that sauce. So overdue the sauce that I have described. I can't say that enough LOL you'll never go to any other macaroni and cheese again. I promise
It looked good, I just didn’t want that kind of cheese in mine. I’m sticking with the old Mac and Cheese I grew up with. Maybe you might like it.... Boil a 16 oz (1 lb) box elbow macaroni. Drain. Put back in your big saucepan and add 16 oz block Velveeta cut into cubes (for easier melting) 3/4 cup milk a little salt and pepper. Stir gently till cheese is melted. That’s it. I have tried different recipes over the years but this one to me is the old basic recipe and it’s good. Hope this helps. I’m glad she tries different recipes on here and I love her personality, just have to stick with the Velveeta recipe on this one!👍
Luv your new hair style and I look forward to watching your show for awhile in the evening. You are a real kick. Have gotten so many good ideas from watching your show and my family is so happy when I’m making something from you.
Eventhough yours looks delicious, I think, I would have still transferred it to a baking dish and baked for about 10 to 15 minutes, just so the consistency is not so liquidity.
Block of American cheese is a little thing called Velveeta. Not quite the same, but good luck getting a whole block of pre-singles from the Kraft factory before they slice them.
The only thing about cooking macaroni or any pasta, with all the other ingredients, the pasta sticks together. and you can't rinse it. I like to rinse my pasta, so I just do the old fashioned way, cook the pasta first, drain and rinse and continue cooking in the crock pot with the other ingredients. It does taste and look like stove top,not baked. but if people like the starch this is easy
Any cheese except lemburg can be used for M&C unless you want that smell and extremely terrible taste. you can use,processed cheese, real cheese ,even cheese soup.
