Now that March is here, and hopefully spring is just around the corner (fingers, toes and everything else crossed), things are probably going to start getting busier for everyone. I know they will be busier for me, though I’m not sure if I have even had a slow moment lately. In fact, if anyone has some extra down time they are not in need of, you can just send it my way, and I may find a good use for it!
There are times when I make myself slow down and enjoy a nice meal and relax. This makes me think of comfort foods.
What are comfort foods? They all mean and are something different to each of us. To me, they are foods that tend to soothe the soul by reminding us of comforting childhood memories.
When you think of comfort food, what is the first thing you think of? Peanut butter and jelly? Ice cream? Maybe cookies? The first thing I think of is macaroni and cheese – to me, that is about as comforting as you can get. The cheesy, creamy goodness is pretty hard to pass up.
I’m not talking about the box kind. In fact, I’ve had a hard time eating the box kind ever since I found a slow cooker recipe that far exceeds that stuff. If you already enjoy macaroni and cheese, you are going to love this simple-to-throw-together recipe.
I’m not kidding. Not even a little. I have brought this recipe to a few potlucks and let’s just say that I do not go home with leftovers.
If you want, you can substitute some of the cheese in the recipe with whatever shredded cheese you would like. For instance, instead of a Mexican cheese blend, I use a blend of Italian shredded cheese. Next time, I might use Colby blend. Don’t be afraid to experiment with it – and enjoy it!
Slow Cooker Creamy Macaroni and Cheese
3 cups uncooked elbow macaroni
1 pound processed cheese (Velveeta), cubed
2 cups (8 ounces) shredded Mexican cheese blend
2 cups (8 ounces) shredded white cheddar cheese
1-3/4 cups milk
1 can (12 ounces) evaporated milk
3 eggs, lightly beaten
3/4 cup butter, melted
Directions: Cook macaroni according to package directions; drain. Place in a greased 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 2-3 hours or until a thermometer reads 160 degrees, stirring once.
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