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Neural Foundry's avatar

Your broccoli cheese soup claim is bold but I respect the confidence, especially with those 17 years of review data backing it up. The slow cooker mac and cheese really stands out because most slow cooker pastas turn mushy, but if you're nailing the texture without condensed soup that's actualy impressive. I'd be curious to know if you pre-cook your pasta at all or if it genuinely goes in dry and comes out right. That detail matters way more than most recipe roundups bother mentioning.

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