Is your crockpot an old or newer one? I didn't realize the newer ones cook at a higher temp until I left a roast cooking 8 hours overnight, and the next morning - let's just say it was "well done." -- OH!! YOU TOO???? Is it a RIVAL by any chance?!?!?! UGH!! Mom and I both have new Rivals (same color: white with green ivy) and these pieces of junk BOIL the food!!!! Mom got so disgusted with hers she trashed it. (Kept the stoneware LOL) Mine does the same thing. I have two other slow cookers that do NOT do this, you can actually put them on and leave them w/o boiling the food to death.
I think what you did that contributed the most was boiling the water. Cause the gumminess will happen on the stove top too, if you put the pasta in non boiling water. So I think it was the boiling water.
Cause I've noticed you can have cooked pasta in the crock pot forever and it will never be gummy. But, it's the slowly heating the water that I think does it.
Three Cheese Macaroni Another Potful of Recipes, page 179
1 can Healthy Request Cream of Mushroom Soup 1 cup hot water 1/4 cup (2 oz jar) chopped pimento, undrained 1/4 cup Kraft grated fat-free Parmesan cheese 1/8 teaspoon black pepper 3/4 cup shredded Kraft reduced fat cheddar cheese 3/4 cup shredded Kraft reduced fat mozzarella cheese 2 cups uncooked elbow macaroni
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, water, undrained pimento, Parmesan cheese, and black pepper. Stir in Cheddar cheese and mozzarella cheese. And uncooked macaroni. Mix well to combine. Cover and cook on LOW for 4 hours. Mix well before serving.
No, I really didn't. But I think that there were a few things that contributed to it not being gummy.
First, the recipe has a short (4 hour) cooking time, and took it out of the crock-pot at 4 hours, I didn't leave it cooking any longer.
Second, I turned the pot on as soon as I started adding ingredients so that it was heating up right away.
Third, when the recipe called for a cup of hot water, I boiled a cup of water in my electric tea kettle to make sure the water was really hot. And I added the water LAST, after everything else, to make sure it was hot when it hit the pasta.
Fourth, I mixed everything really well, so that all of the pasta was evenly coated and distributed throughout the sauce.
I really think the short cooking time had the greatest impact on the pasta, myself. But the other items may have played a contributing part, too.
made this tonight, from A Potful of Recipes. Excellent! I was worried about it because it called for uncooked macaroni, and I know Divabetic has posted about the problems she's had using uncooked pasta in the slow cooker.
I didn't have any problems. The pasta turned out fine, and the overall dish was much better than I thought it would be.
I'll post the recipe tomorrow in case anyone wants it.
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