Scanning the recipe, there was very little cheese relative to most macaroni and cheese recipes, which is good from a health perspective, but I was concerned about the taste and whether or not the recipe would yield the ooey gooey rich cheesy taste and texture of an authentic macaroni and cheese.
PAULA DEEN CROCK POT MACARONI AND CHEESE RECIPE MAC
When I came across a recipe for a smoked Gouda macaroni and cheese on Cooking Light, I took a closer look to see whether or not this healthier version of mac n’ cheese would pass the test in our house. Thanks for this recipe.This Creamy Smoked Gouda Macaroni and Cheese is a lightened up version with Greek yogurt and a secret ingredient.Įver since I took a bite of Chef Plum’s Gouda Macaroni and Cheese with Smoked Avocado Salsa at the Culinary Exploration Workshop, and then again, at his Dinner Underground in Newtown, CT, I’ve been thinking about recreating a healthier version of this comfort food dish in my own kitchen. I will definitely keep this one in the arsenal. Other than that, it's really just mix in the crock-pot and go. I might add just a splash of heavy cream to the mix if I do it that way again, just to make up for a bit of moisture that might have been in the soup. Since I didn't have the canned soup, I opted instead for cubing up some "processed cheese product" (about 8 ounces) and melting it into the milk by heating the mixture a couple of minutes at a time in the microwave. I made just one tweak to the original recipe because of what I had (or rather, DIDN'T have) on hand.
I probably could have gotten away with 7, but I can't say that it got mushy. I cooked the "mac" for the 8 minutes called for on the box. I was actually standing in line right in front of some kids who were wanting seconds and they pleaded with me not to take it all! I'll take that endorsement! And you HAVE to give it high marks for ease of preparation. Made this for a church pot-luck lunch this weekend. 5 stars because I couldn't have concocted it without this to start with and this with some bacon in it is my family's favorite. If i wanted it creamier I'd add more butter or milk I guess but its great like this. Adding the cheese towards the end allows the noodles to cook and keeps the cheese from getting that weird curdled texture. After an hour and half on low I add the other half of the cheese and its done around 2-2.5 hrs and the noodles are cooked fine and its plenty cheesy. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot. I take butter (I use only about 1/4 of stick) rub it around the sides and leaf it in the middle. I use the crock pot daily and know you don't need to so I don't make it this complicated. Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy.
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