![]() I cooked it, put it in the crock pot, transported it, and let it sit on low/warm for the two hours until the lunch (added just a little half and half to keep it from drying out). UPDATE: So It went well! Thanks for all the great advice in this thread! I ended up using Alton Brown's stove top recipe mentioned in the thread, but tweaked it a little by adding a couple of ounces of buttermilk and some different seasoning (nutmeg, smoked paprika, ground tellicherry peppercorns). ![]() I don't care if I make it tonight or in the morning, I'd just like it to be really good. I have a crock pot that I can use to keep it warm or reheat it, but I have no idea A) if you can let mac and cheese sit on the "warm" or the "low" setting for 2 hours without destroying it or B) use it to reheat mac & cheese if I choose to make it tonight instead of early tomorrow morning. I know mac and cheese can get mushy when you reheat it. I have to be in a meeting that lasts from 10-noon, then the lunch is from noon to one. ![]() My office doesn't have an oven or stove, just microwaves. No biggy, except I'm not sure how to handle the heating issue. I'm going to a potluck tomorrow and I was assigned macaroni and cheese and fruit salad.
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