There are two things I miss all the time now that I can’t touch any dairy with a 10 foot pole. One is nachos and not even always the awesome piled up ones we make at home, but that non-gourmet cheese sauce type you can get at convenience stores lol The other is macaroni and cheese.
My Mom always made homemade mac-n-cheese. In fact, until I was in high school I’d never had the boxed kind. You can bet as soon as that happened I started begging my Mom to buy it. What an ungrateful brat! I know this because my kids are the same way now and I just want to cross my eyes at them. It’s karma in full circle.
But it’s ok, they will remember eventually that homemade is better and set the circle in motion again with their own kids down the road. I know there is nothing yummier than homemade macaroni and cheese.
- 3 cups cooked macaroni noodles
- 3 cups shredded Mexican style cheese combination
- 2 cups evaporated milk
- 1 Tbsp butter
- salt and pepper to taste
- Combine all the ingredients together.
- Lightly spray the slow cooker with oil.
- Put mixture in slow cooker, set on low. Cook covered for 4 to 5 hours, stirring several times during cooking.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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