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This is a great trick that I’ve been using the last few weeks to make creamy sauces and soups without the fat, while adding protein to recipes.
#Crock pot macaroni and cheese recipe evaporated milk mac
To add extra richness and creaminess to this mac n’ cheese, I used a mixture of non-fat Greek yogurt and a beaten egg, and stirred this into the sauce. Don’t get freaked out by the name…they should probably call it umami dust. In addition to having umami qualities, nutritional yeast is packed with B vitamins, and is naturally low in salt, so it’s a healthier alternative to Parmesan cheese. If you’re not familiar with nutritional yeast, it’s often used in vegan cooking as a substitute for Parmesan cheese. Second, I substituted nutritional yeast for the Parmesan cheese to add cheesy flavor (nutritional yeast has half the fat, 97% less sodium, and twice the protein of Parmesan cheese). First, I used more smoked Gouda cheese (one ounce per serving, which does add fat and calories but more flavor the original recipe only used half an ounce per serving). I did three things to amp up the flavor and creaminess of this mac ‘n cheese. So, I came up with a few alterations to the recipe to make this comfort food just that – cheesy, rich and creamy, but still with less fat and calories than the typical recipe. Sure enough, as I read through the reviews, there were a number of comments about the lack of cheesy flavor. The recipe also included spinach to the mac and cheese, which I knew would not pass muster with my kids (unless it’s a stir fry, my kids prefer their vegetables served separately). 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.
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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. We now make this macaroni & cheese recipe in the slow cooker on a fairly regular basis and love it.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. But if you need to make a bigger batch this recipe doubles easily and because the pasta noodles are cooked on the stove-top you do not really need to adjust the cooking time and your elbow macaroni won’t get mushy. This recipe makes about 4 servings which I think is perfect if I am making it just for the kids or I am going to serve it as a side dish to go along with a main entree and vegetables. And I have to say…this recipe, the kids absolutely adore! Cooked on the stove top, baked in the oven and now this yummy version made in the slow cooker.
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We have tried several homemade macaroni & cheese recipes over the years. But in my humble opinion homemade is always better than anything you are going to find in a pouch of powder. While in a pinch, a box of store bought mac and cheese will do. I don’t know a kid who doesn’t like macaroni and cheese and MY kids are no exception to that rule.