(Reserve remaining 1/4 cup each of shredded cheeses. However, if tomatoes and stuffing don't sound good together, you can always leave them out - the dish is still great without them. Remove from heat stir in 3/4 cup each of shredded Cheddar cheeses until melted. I enjoyed the addition of the tomatoes and thought they'd pair well with other Thanksgiving foods despite the added flavor.

Mix the macaroni’s well and spread the remaining cheese on top. Step Four - Cook on low for 1 hour or on high for 30 minutes or until cheese is nice and melted. Add milk, macaroni, evaporated milk, black pepper, salt, and ½ cup grated cheese to the crockpot. Step Three - Mix all the ingredients together in the slow cooker so everything is spread out nicely. Add shredded cheddar cheese, butter, and the half and half. If I was to choose which one to make again, I would definitely opt for the Ina Garten macaroni-and-cheese recipe. Step Two - Cut cheese block into cubes and place on top of noodles. With the Stewart version, I had to prep onions and grate four kinds of cheese, for not that much more flavor in the end. The tomatoes added a ton of tart flavor to the dish and a unique texture, but I was torn over which I preferred.īoth recipes have their high points, but I couldn't ignore the fact that the Ina Garten recipe was cheaper due to the fact I only needed two kinds of cheese. The Ina Garten version tasted like an adult-friendly version of a childhood favorite, while the Martha Stewart version was more classic. This recipes uses two techniques to turn lamb shoulder into a juicy, succulent dinner. The finished Ina Garten macaroni-and-cheese dish.

Martha stewart crockpot mac and cheese