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Yummly User: "It’s super cheesy! Didn’t follow the recipe to a…" Read More
7Ingredients
50Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 lb. elbows (uncooked macaroni)
- 24 oz. evaporated milk
- 2 cups whole milk
- 3 1/2 cups shredded cheese (I used sharp cheddar and Monterrey jack)
- 1/2 tsp. paprika (optional)
- 1 tsp. mustard (optional)
- salt (to taste)
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Reviews(6)
Yummly User 4 years ago
It’s super cheesy! Didn’t follow the recipe to a “T” for example I used almond milk instead of whole milk, kept the can milk though. I like it, actually I loved it. Turned out ok for me!
Yummly User 5 years ago
Too much liquid...not a fan!
Yummly User 7 years ago
Its okay, but its too creamy
Yummly User 7 years ago
Followed recipe exactly and it turned out gummy and didn't taste good at all. Won't attempt another try.
Yummly User 8 years ago
The 2 hour cook time on low turned this dish into mush. I'd recommend using a stove top recipe for mac & cheese.
Yummly User 8 years ago
Good basic recipe, and it came out creamy and tender. I added 1 tsp. dried mustard, 2 tsp. paprika, and 1 tsp. garlic powder. It took about 2 1/2 hrs. in my crockpot. Tasted slightly sweet at the end, but it wasn't unpleasant. I may try only one can of evaporated milk next time to see if that makes a difference. Very easy and would recommend for a good side dish.