Wait about thirty minutes more and then add the Boursin cheese, mixing it in well as it melts. Cook an hour more.Īfter the second hour add more water if needed (and you probably will). Put the lid on the Crock Pot and set it on high for an hour.Ĭheck the dish after an hour and you will likely need to add a cup of water, being sure to again completely submerge the pasta. Pour the milk and cream and one cup of hot water over everything. Two cups of water will need to be added during the cooking process, and I recommend using hot tap water, since you will lose some of the heat from the Crock Pot by taking off the lid.ġ tbsp powdered mustard (like, Coleman's)ġ2 oz (3 cups) shredded sharp cheddar cheeseġ cup Parmesan Cheese (like, the Kraft green can)ġ package (5.2 oz) Boursin Cheese with garlic & herbsĪdd the macaroni to the Crock Pot, then add all the dry ingredients, followed by the cheddar and Parmesan cheeses. If you're using whole milk, use 4 cups and omit the cream. I used 1% milk and added 1/2 cup of heavy cream. It goes into the recipe at the last minute, giving the Mac & Cheese a distinctly flavorful and creamy texture. Boursin is sold all over the world and is a fresh cream cheese with garlic and herbs, packaged in a familiar foil wrapper. I give credit to Damn Delicious for only inspiring me to use a Crock Pot (whereas she used a Slow Cooker). This is a re-post of a Boursin Macaroni & Cheese recipe I did in 2016, but updated to accommodate a new methodology of cooking it that is infinitely easier, with thanks and recognition to My Number One Fan for having found it on the Damn Delicious website.
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