The ideal blog I would like to create in-visions pictured recipes with a critique of the recipes. The genre will be a product review. I will find/post my favorite recipes and try to replicate them giving pictures of my final product and my thoughts about the recipe.
Below is a blog that is similar to one I would like to create…
Here is my take with a new favorite recipe it’s critiques:
Macaroni and Cheese is a staple in many households. After all who doesn’t love this comfort food? I made this recipe Sunday for my boyfriends birthday along with steak and green beans.
- Milk- 1 1/2 cups
- Evaporated milk- 12 oz can (I used skim, evaporated milk keeps the egg and milk from curdling)
- Unsalted Butter, melted, cooled to room temperature- 1/4 cup (1/2 stick)
- Eggs- 3 large
- Salt- 1/2 tbsp.
- Shredded Cheese- 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
- Elbow Macaroni- 1/2 pound partially cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
- Black pepper- add to taste
- Grated Parmesan cheese- 1/2 cup
Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).
Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.
Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.
It turned out YUMMY and he had 3 helpings!